Rhubarb Crisp – adapted from Mary Fratianni’s recipe

Rhubarb Crisp – adapted from Mary Fratianni’s recipe

Recipe submitted by: Lisa Bean

About this recipe: I wanted to try Maasdam's Sorghum in a recipe and my rhubarb crop is doing well - read on

  • 6 C. rhubarb ( I used my own)
  • 1 1/2 cups of sugar
  • 3 T flour (Early Morning Harvest)
  • 2/3 c of Massdam's Sorghum ( instead of 1 c brown brown sugar)
  • 1 cup oatmeal
  • 1 1/2 cups flour (Early Morning Harvest)
  • 1c butter

  1. chop rhubarb into small pieces.
  2. combine rhubarb, 1 1/2 c sugar and 3 T flour .
  3. place in 9 by 13 pan
  4. combine flour and oatmeal, cut in butter
  5. mix in sorghum
  6. take small spoonfuls and top the rhubarb mixture - it is a little sticky (kids will have fun)
  7. bake at 350 degrees for 40 minutes


Notes: serve alone or with vanilla ice cream or even better Country View Dairy yogurt .

Original source: adapted from Burning Sun and Silver Moon recipes published by St Francis of Assisi Church