Preparation Info

Rhubarb and Pear Crisp

Made With Our


    For the filling:
  • 5 rhubarb stalks (about 4 cups), cut into 1/2-inch pieces
  • 2 d'Anjou pears, peeled and cut into 1/2-inch chunks
  • 1/2 cup granulated sugar
  • 1/2 cup Stonewall Kitchen Strawberry Apple Rhubarb Jam
  • Juice of one orange
  • 1 Tablespoon cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons cold butter


  1. Preheat oven to 350 degrees F and grease a 6-cup shallow baking dish (or a 9 inch round cake pan).
  2. For the filling- in a large bowl stir the rhubarb and pears with the sugar, Strawberry Apple Rhubarb Jam, orange juice, cornstarch and spices until coated. Transfer the mixture into the prepared baking dish.
  3. For the crisp topping-combine the flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut the butter in with a pastry blender, two knives, or by using your hands until uniformly blended and large crumbs form. Sprinkle the crumb topping over the rhubarb mixture.
  4. Bake 40-50 minutes until the crumb topping is golden brown and crisp, the juices bubble and the fruit is tender.
  5. Serve warm with ice cream.