An easy alternative to preparing cinnamon rolls that is delicious and convenient for breakfast. The griddle is used to prepare delicious cinnamon biscuits!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups diced rhubarb
- 1 cup fresh strawberries, halved
- ½ cup white sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup brown sugar
- ½ cup whole wheat flour
- ½ cup rolled oats
- ¼ teaspoon salt
- 1 pinch ground cinnamon
- 4 tablespoons cold butter, cut into cubes
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
- Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 121 mg |
| Sugars | 28 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used more strawberries, 4 large stalks of rhubarb, less butter, and half monk fruit. It was awesome!!! Thx so much Chef!!!! I love your videos and style
I used all rhubarb and omitted the strawberries. It’s divine on its own. No berries necessary.
I made the recipe as is and it was a bit too sweet. So next time, I will reduce the sugar.
This was so good!! Added cornstarch and pecans, as suggested by other reviewers. Used blueberries as that is what I had but I am definitely making this again and will use strawberries next time.
Excellent just the best. Will definitely make again
Sweet, fruity and tart all at once. Absolutely divine. I used a little extra of the sugars.
I have to agree with the most popular negative review, from mcl9699. This should have called for some sort of thickener to be added to the rhubarb. Although the flavor was good, there was nothing appetizing about the way the fruit was literally swimming in a sea of watery liquid. I suspect the leftovers will be a soggy mess by morning.
I added extra fruit, maybe half again, and I used Stevia. I also doubled the oats and butter and used a gluten-free flour mixture. It took about an hour to bake, but it’s delicious! Will make it again, but substitute blueberries. That’s just my M.O.
This recipe is very tasty! This will be my go-to each summer when rhubarb is in season. The only change I made was using frozen strawberries as I had no fresh at the time. Turned out just fine.
I used maple syrup over the rhubarb instead of white sugar and blueberries instead of strawberries. Excellent. Now making it again.
Way too soupy! Flour or Cornstarch needs to be added to fresh fruit as Rhubarb releases a lot of liquid.
I followed the recipe as-is (except for using all-purpose flour), and the crisp came out AMAZING! I, too, was leery of using such a small amount of strawberries, but I am so glad I did – it definitely didn’t need more. The rhubarb and hint of lemon were paired together so well. We served this with unsweetened whipped cream – so good. I will definitely be making this again.
Delicious! Our favorite rhubarb dessert recipe! Thank you!
We did not have a lemon so skipped over the zest, and used food processor for the crumbs. Added corn starch as thickener. Very nice bit of lemon zing, delicious with vanilla ice cream.
this was really good. I only had the Coach’s Oats, but they worked out really well. My kids were skeptical , but once they tried, wanted 2nd servings. Probably had about 3 cups rhubarb to 1 cup strawberry and used 1/3 cup instead of 1/2 cup for toppings, but would use the 1/2 cup as directed if I make again..which i will if neighbor shares more of the rhubarb from her garden with me!! OH, also, I did mix about a teaspoon of cornstarch into the strawberry/rhubarb mix before cooking.
Chef John has another crumble recipe that I prefer where some cornstarch is mixed with the fruit to thicken it up some…Ultimate Berry Crumble. I think next time I will use that recipe with the rhubarb. By the way, if you’re not familiar with rhubarb, it helps to cut this into small pieces so the fruit can absorb the sugar more easily. If your rhubarb pieces are bigger than a blueberry, you might find some tart spots.
My kids both approved this recipe. In fact, my 13-year-old said we should give it SIX stars. Haha! I appreciated how easy this was.The only substitution I made was to use gluten-free all-purpose flour.
Super easy and my family loves it! The lemon zest really makes it. I added maybe closer to 2 tsp of zest and cut the white sugar to 1/3 cup and it turned out amazing- per usual with your recipes John! Definitely will make again!
Easy and delicious
I doubled this recipe. One pan is never enough. I did add tapioca to the fruit. I also add 4T more butter to the topping. This recipe comes out perfect every time!
Very good. Made it in the evening, was quick and easy to make. Great after dinner dessert.