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Rhubarb and Berry Crisp Recipe

5 from 1 vote


  • 1 and 1/2 pounds of fresh rhubarb stems
  • 3/4 pound fresh or frozen berries I used blueberries that I froze last summer
  • 1 cup dehydrated whole sugar cane or honey divided
  • 1/4 cup filtered water
  • 1/2 cup cold butter cut into small chunks
  • 1 cup organic white flour or sprouted flour
  • 1 cup oats soaked and dehydrated is best
  • 1 teaspoon freshly grated ginger


  • Rinse the rhubarb stems and cut them into inch long pieces. Place in a medium sized saucepan. Add in those succulent berries.
  • To the saucepan, add in 1/2 cup rapadura (or sweetener of choice) and the water. Cover and simmer for 5 minutes.
  • While the rhubarb and berries are simmering, combine the cold butter, flour, oats, freshly grated ginger, and remaining 1/2 cup of rapadura (or sweetener of choice) in a bowl. Use a pastry cutter or your fingers to work the butter through the flour mixture until it resembles a rough crumb texture.
  • Transfer the simmered rhubarb and berries into a baking dish of choice. Top with the flour mixture.
  • Bake in a 350 degree oven for 40-45 minutes until warm and bubbly.