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Rhubarb and Pear Crisp View Larger

Rhubarb and Pear Crisp


  • 5 rhubarb stalks
  • 2 d'Anjou pears
  • 3 Tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 orange (juice and zest)
  • 1/2 cup Stonewall Kitchen Strawberry Apple Rhubarb Jam
  • 3 cups all-purpose flour
  • 1/4 pound butter, diced small
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • cold water


  1. For the filling, slice rhubarb on the bias creating 1/4-inch slices. Peel and slice the pears. Then, toss in a bowl with the brown sugar, spices, jam and orange.
  2. Set aside to marinate.
  3. For the crust, combine flour, sugar, salt and enough water to form a ball. Allow to rest for 20 minutes.
  4. Roll into a rectangle, about 1/4-inch thick.
  5. In the center third of the rectangle, disperse the diced butter. Fold in the side, as if folding a letter.
  6. Roll dough out again to 1/4-inch thickness, and repeat the same folding procedure. Roll out and fold one more time, then refrigerate the dough for another 20 minutes.
  7. For a free-form look, roll dough out into 9-inch circles, place rhubarb filling in the center and crimp the edges. Brush the dough with a beaten egg, and bake in a 425 degree F oven for 15-18 minutes.


In Stock

Strawberry Apple Rhubarb Jam
Strawberry Apple Rhubarb Jam Item: 101307 $7.95