Rhubarb-Berry Crisp

65 8 servings, 1/2 cup (125 mL) each
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8 servings, 1/2 cup (125 mL) each

Celebrate rhubarb season with this delicious old-fashioned fruit crisp. (While you're at it, you may as well throw some blueberries in there!) This Rhubarb-Berry Crisp recipe is a keeper!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine oats, flour, nuts, 1/4 cup sugar, cinnamon and butter.
  • Toss fruit with dry pudding mix and remaining sugar in large bowl; spoon into 8-inch square baking dish sprayed with cooking spray. Top with oat mixture.
  • Bake 40 to 50 min. or until fruit mixture is hot and bubbly, and oat topping is golden brown. Cool slightly.


Prepare using frozen fruit.

Serving Suggestion

Top each serving with a dollop of Cool Whip Whipped Topping.

How to Chop Nuts

Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.


  • 8 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 320
% Daily Value
Total fat 15g
Saturated fat 8g
Cholesterol 30mg
Sodium 260mg
Carbohydrate 46g
Dietary fibre 3g
Sugars 28g
Protein 3g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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