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  • Writer's pictureelham hazfi

Rhubarb crisp with cardamom

I make this crisp adding seasonal fruits to it. Using different spices based on the season and type of fruit makes the recipe versatile and different for each season.

In my next post you will see how I use the crisp for a cool breakfast.


  • 1/2 cup Rhubarb stalks cut in small pieces you may use mandolin

  • 1/2 cups brown sugar

  • 2 cups quick oat

  • 1/2 cup all purpose flour

  • 1/2 cup walnuts chopped

  • 1 tsp ground cardamom

  • 1/2 cup butter


  1. In a pot or frying pan melt the butter over medium heat.

  2. Add sugar, rhubarb, flour and walnut and stir frequently for 3-5 min.

  3. Stir in oats until evenly coated.

  4. Reduce the heat and continue to cook until toasted and ingredients begin to stick together and make crumbs.

  5. Remove from heat. Let the crisp cool down and then store in a jar. The mix stays fresh up to one week in the fridge.

Rhubarb cooks quickly and doesn’t need extra cooking. I like them a bit fresh especially in warm days they make the crisp fresh and tangy. But if you like you can boil them for a minute in a 1:1 syrup mix before using in the recipe.

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