Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.

Martha Stewart Living, April/May 1992


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.

  • In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

  • Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.


Reviews (4)

113 Ratings
  • 5 star values: 23
  • 4 star values: 37
  • 3 star values: 33
  • 2 star values: 18
  • 1 star values: 2
Rating: 5.0 stars
I loved this recipe. I did alter it a little because I didn't have enough rhubarb, so I used more raspberries than rhubarb. The orange zest was a nice addition. My friends loved it, too!
Rating: 5.0 stars
I have been making this since it was first published in Martha Stewart Living. It is a favorite. I have made it as written. I have also added peaches and strawberries. Delicious anyway I’ve made it. My husband can no longer eat oats. I have made the topping without the oats, and it’s just as delicious!
Rating: Unrated
Sarah's demonstration differed quite a bit from the printed recipe. She added 2 T tapioca to the fruit. She mixed the rhubarb and raspberries together with the sugar. She only used 6 T butter for the crumble and omitted the oats and nuts. Hers looked wonderful, but I think I would like the written recipe better.
Rating: Unrated
love Rhubarb-great teast and so good for you-I can't getenough recipes