When you’re ready to bake, wash the rhubarb, trim the ends, and, if your stalks are an inch or more wide, halve them horizontally before cutting into pieces.

Bake the crisp until the top is well-browned and the juices are bubbling, about 50 to 60 minutes. The crisp needs to rest up to 2 hours before serving. (It can be made a day ahead and refrigerated.

Must Use Tips for Below Rhubarb Recipe: Make sure to finely grate the apple, do not chop, the apple shreds will bake down during cooking, creating a solid fruit filling for the pie. Bend the crust ...

Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again).

It is my friend, Barb, calling about my fruit crisp recipe. Apparently, I had written it on a piece of graph paper at least a decade prior, which sends us back to the very early 2000s.

This gluten free strawberry rhubarb crisp combines the perfect balance of tart rhubarb and sweet strawberries, all topped with a crunchy, low-carb pecan and almond flour crumble. With a smooth ...