June 24, 2011

Rhubarb Honey Crisp (Spring)

Rhubarb season is almost over! For one last go at this spring delight here is my adapted version of the recipe from Foodland Ontario that I will be demming on Global TV’s evening news with Susan Hay  Friday, June 24.

This is a sweet and crunchy mix that will become a family favourite dessert.

(Sorry there isn’t any nutrient breakdown yet, when I get it from Foodland I will post it)

Preparation Time: 15 minutes
Cooking Time: 40 to 45 minutes
Servings: 4 to 6

  • 5 cups (1.25 L) chopped Ontario Rhubarb (Greenhouse or Field)
  • 1/2 cup (125 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) whole wheat flour
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) ground ginger (optional) – I used it and it really added some zip



  • 1-1/2 cups (375 mL) large-flake rolled oats
  • 1/3 cup (75 mL) each packed brown sugar and Ontario Liquid Honey
  • 1/4 cup (50 mL) butter, melted – for heart health use canola oil
  • 1 tsp (5 mL) cinnamon
  1. Preheat the oven to 375°F (190°)
  2. In medium mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined.
  3. Spoon into greased 8-cup (2 L) baking dish. (I lined my pan with parchment paper for easy clean up – tear off a piece that is about 3 inches bigger than your pan. Scrunch under cold running water till it is really wet. Squeeze out any excess water and then line the pan)

For the Topping

  1. In same mixing bowl, stir together oats, sugar, honey, butter or canola oil, and cinnamon.
  2. Sprinkle evenly over rhubarb.
  3. Bake in oven 40 to 45 minutes or until fruit is tender and topping is browned.




0 Comments on “Rhubarb Honey Crisp (Spring)

April 22, 2015 at 1:43 pm

In the recipe you published in the Province, Sunday, March 29/15,
for Sour Cream Rhubarb Pie, HOW MUCH SOUR CREAM is left out.

Please advise me how much is required. Thank you!

April 22, 2015 at 2:29 pm

an entire cup!
I know, my mistake!
add 1 cup/250 mL sour cream.
Peace, love and fibre,


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