Q. I’d like a recipe for strawberry rhubarb crisp that is made without rolled oats. Can you help? A. Try this recipe from “The Craft of Baking” by Karen DeMasco and Mindy Fox (Clarkson Potter, 2009).

Around this time every year, when fresh rhubarb’s season is coming to an end, we start to anticipate going months without one half of our favorite fruit-dessert filling. But with this crisp, which ...

FARGO — My Strawberry Rhubarb Crisp is the perfect choice for an easy and delicious Mother’s Day Dessert. It features a warm and bubbly fruit filling covered with a crisp and heavenly oatmeal topping, ...

Take the traditional combo of strawberries and rhubarb to the next level with this lightened-up crisp recipe. Each serving contains 150 calories, and only 4 grams of sugar per serving. By Toby Amidor, ...

Satisfy your sweet tooth with this delightful Strawberry Rhubarb Crisp. Perfect for summer gatherings or a cozy family dessert, this easy-to-make crisp combines juicy strawberries, tart rhubarb, and a ...

Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic. Here, I’ve used ...

Spring means the start of rhubarb season! This crumble bar recipe from Delicately Delicious can be tweaked throughout the year! 2. Line a 13x9" or 10" round pan with parchment and grease the sides of ...

This topping recipe can be used immediately, stored for up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It’s not necessary to thaw ...

The Cooking Mom joins FOX6 WakeUp to share her recipe for Strawberry Rhubarb Crisp. 4 cups fresh or frozen rhubarb - chopped 4 cups fresh or frozen strawberries cut in half or quartered 3/4 cup sugar ...

Rhubarb is at its peak season and it’s time to get creative with this wonderful tart fruit. Rhubarb is one of the first fruits of spring, though botanically speaking, it's a vegetable). Hothouse ...

We are incredibly proud of our Culinary Institute of America-trained chef, Eric Stritt. Although we are not a restaurant, our residents are treated to the finest restaurant-quality meals every day.