Welcome Guest, click here to register

Rhubarb and Pear Crisp View Larger

Rhubarb and Pear Crisp


  • 5 stalks rhubarb
  • 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 tablespoons sugar
  • 1 teaspoon salt
  • cold water


    For Filling:
  1. Slice rhubarb on the bias creating 1/4 inch slices. Peal and slice the pears; toss in a bowl with the brown sugar, spices, jam and orange.
  2. Set aside to marinate.

    For Crust:
  1. Combine flour, sugar, salt and enough water to form a ball. Allow to rest for 20 minutes.
  2. Roll into a rectangle about 1/4" thick.
  3. In the center third of the rectangle disperse the diced butter. Fold in the side as if folding a letter.
  4. Roll dough out again to 1/4" thickness and repeat the same folding procedure. Roll out and fold one more time; then refrigerate the dough for another 20 minutes.
  5. For a free form look, roll dough out into 9- inch circles, place rhubarb filling in the center and crimp the edges; brush dough with beaten egg and bake in a 425F oven for 15-18 minutes.


available to purchase August 06, 2014.

Strawberry Rhubarb Jam
Strawberry Rhubarb Jam Item: 101307 $7.95