Ron Wilson

Ron Wilson

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Rita's Rhubarb Crisp



6 cups rhubarb

3 tablespoons all purpose flour

3/4 cup sugar

1 teaspoon cinnamon


1 cup oatmeal

1 cup brown sugar packed

6 tablespoons flour

1 teaspoon cinnamon

8 tablespoons chilled butter, diced very small


Preheat oven to 375.

Dice rhubarb.

Toss with flour, sugar, and cinnamon.

Place in a 2 qt baking dish.

Mix topping ingredients. Sprinkle over rhubarb mixture.

Bake 35 minutes or until rhubarb is tender and topping is golden.

Cool a few minutes before serving. Serve with whipped cream or vanilla ice cream.

Strawberry Rhubarb Crisp

Use 3 cups strawberries, 3 cups rhubarb.

Increase flour in filling to 5 tablespoons

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