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Rhubarb Crisp OXO Greensaver

May 26, 2015 By Sarah 'n Spice 13 Comments

Rhubarb Crisp - 15

How was everyone’s Memorial Day weekend? I love seeing our American flags flying high and honoring the significance of this great holiday.

Today I have the perfect summer dessert for all those parties we having coming up. Along with that, I also have a great solution for keeping all the fresh and delicious produce that’s so abundant this time of year. I get so excited when I see all the produce, I sometimes go a little overboard. I don’t think I’m alone here, but how many of you end up throwing half of them away because they spoiled too soon?  Did you know that more than 25% of the fresh fruits and vegetables purchased by U.S. consumers are wasted annually before being consumed? That equates to more than 226 pounds per the average U.S. family!

It’s so frustrating going to the fridge to get a healthy snack only to be surprised with rotting food. For some reason I can never consume all of it fast enough, and unless I want to do multiple shopping trips a week, it’s a problem. My compost pail is happy, but my tummy and wallet are not.  My besties over at OXO have a new solution for just that, their brand new GreenSavers!

Here’s how they work.

They graciously sent me their 5 qt. produce keeper to try out.

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Here it is!

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Here’s the back of the vent cover to show you which foods to keep the vent open for and which ones to keep it closed for.

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This is the activated carbon filter that traps and absorbs ethylene gas, slowing down the aging process and keeping produce fresh longer. The filters are made from coconut husks, making them safe, all-natural and non-toxic. LOVE!

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The vent cover pops off and on very easily.

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The removable basket is great for keeping the produce elevated and doubles perfectly as a colander.

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This size is perfect for rhubarb, eggplant, celery, carrots and whole leaf lettuce.

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Pop the top right on, and for rhubarb, close the vent.

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It stores perfectly in the fridge and looks gorgeous too! It works like a dream. My produce lasted so much longer in here than the drawers in my fridge.  They also have these awesome inserts that go right in those drawers as well. I’m going to be buying a lot more of these in my future. You guys are going to love them! What’s also great is you can logon to greensaver.oxo.com after you purchase for for comprehensive information about how GreenSaver works, venting guidelines, activated carbon packet refill reminder, and more.

Melissa’s produce is responsible for the delicious Rhubarb. It was so incredibly good! They have a 280,000 square feet warehouse of freshest fruits and vegetables. They’re quality products with exceptional value. If you haven’t already, check out their site. It’s a foodie’s heaven!

As soon as I found out I was getting rhubarb, I knew exactly what recipe I was going to make, my Mom’s famous Rhubarb Crisp. My husband had never had rhubarb, gasp! We used to have rhubarb plants growing in the garden when I was a young pup and every summer we’d always have Rhubarb Crisp. Rhubarb is tart, but when you cook it down with some sugar it becomes sweet and mouth-watering. The husband approved of this recipe, despite his chocoholic tendencies. Let me show you how to make one of my favorite summer treats 🙂

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Chop up your Rhubarb into 1/2″ size pieces.

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Place in a large bowl.

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Add in sugar…

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…and flour.

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Mix it all together and set aside.

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Now to make the crisp, this is where my mom takes crisp to a new level. The crisp goes on the top AND bottom! There can never be enough crisp, am I right? In a bowl, add in the rolled oats…

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and brown sugar.

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Next, add in the flour…

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…nutmeg and cinnamon.

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Get your melted butter ready.

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Pour that right over the other ingredients.

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Mix until everything is combined. Pick off a few crumbles and give a taste, strictly for quality control purposes of course.

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Pat half of the mixture into a round baking dish. My tart dish worked perfectly. Any 8″x 1 1/2″ dish will do.

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Now top the crisp crust with the rhubarb.

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Finally, crumble the rest of the crisp right over the top. There are few things as beautiful in this world as this site!

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Place on a sheet pan, we lined it with aluminum foil for easy clean up. Bake at 350 for 50-60 minutes until rhubarb is soft and crumble is GBD (Golden, Brown and Delicious).

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Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream. This is what summer dreams are made of my friends 🙂

Rhubarb Crisp
 
Print
Author: Sarah 'n Spice's Mom
Ingredients
  • For the Filling:
  • 5 Cups Cubed Rhubarb
  • 1 Cup Sugar
  • 3 Tablespoons Flour
  • For the Crisp:
  • 1½ Cups Rolled Oats
  • 1½ Cups Brown Sugar
  • ¾ Cup Flour
  • ¼ Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • ¾ Cup Butter, melted
  • ¾ Cup Chopped Walnuts
Instructions
  1. Pre-heat oven to 350 degrees.
  2. For the Filling: Place rhubarb, sugar and flour in a large bowl and stir to combine. Set filling aside.
  3. For the Crisp: In a separate bowl add in the rolled oats, brown sugar, flour, nutmeg, cinnamon and melted butter and nuts. Mix together until everything is incorporated.
  4. In an 8" x 1½" Round baking dish, press half of the crisp into the bottom.
  5. Pour the rhubarb mixture right on top.
  6. Sprinkle the remaining crisp right over rhubarb.
  7. Place baking dish on a sheet pan lined it with aluminum foil for easy clean up. Bake for 50-60 minutes until rhubarb is soft and crumble is GBD (Golden, Brown and Delicious).
  8. Devour immediately, if not sooner! I recommend topping this with a good quality vanilla bean ice cream.
3.3.3077
I was sent a  OXO Green Saver and Melissa’s Rhubarb to try and review. I was not compensated for this post and all opinions, as always, are my own.
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Comments

  1. Cheryl "Cheffie Cooks" Wiser says

    May 26, 2015 at 12:26 pm

    It’s a Win-Win!!!

    Reply
    • Sarah 'n Spice says

      May 26, 2015 at 12:36 pm

      I agree! Thanks 🙂

      Reply
      • anita hickman says

        October 16, 2017 at 4:46 pm

        what kind of flour do you use in the rhubarb crisp

        Reply
  2. K / House of KTS says

    May 26, 2015 at 3:45 pm

    Sarah, I think you’re the only person that can understand my obsession with the brand OXO :). And you are so right, I love to snack but get frustrated that i don’t have enough healthy snacks. And sometimes those snacks are really too much money. I love this recipe.. simple and easy.

    Kia / House of KTS (formerly known as Pure & Complex)
    http://www.houseofkts.com

    Reply
    • Sarah 'n Spice says

      May 27, 2015 at 2:31 pm

      Oh I understand it alright 😉 Thank you!

      Reply
  3. Debbie Spivey says

    May 27, 2015 at 7:49 am

    Yum! I tried rhubarb for the first time last year. Haven’t seen any quite yet at the farmers’ market… I could use one of those green savers!

    Reply
    • Sarah 'n Spice says

      May 27, 2015 at 2:32 pm

      It should be at the Farmers’ Market’s soon! The GreenSavers are awesome, you’ll love it 😀

      Reply
  4. Cris says

    May 27, 2015 at 11:28 am

    Oh my gosh! I love this! 🙂 On my MUST-TRY it list. Thanks Sarah for the idea.

    Reply
    • Sarah 'n Spice says

      May 27, 2015 at 2:32 pm

      Thank you! 🙂

      Reply
  5. Susan says

    May 27, 2015 at 1:13 pm

    Always great ideas coming from you Sarah, love this fun summer recipe and I must get one of those OXO produce keepers

    Reply
    • Sarah 'n Spice says

      May 27, 2015 at 2:33 pm

      Thanks so much Susan! You’ll love the GreenSaver!

      Reply
  6. Ashleigh says

    May 29, 2017 at 9:58 am

    Just made this! Smells delish, and I can’t wait to serve it to family. Thanks for the recipe!

    Reply
    • Sarah 'n Spice says

      May 29, 2017 at 10:40 am

      It’s one of our favorite summer recipes! Hope you and your family enjoy it as much as we do 🙂

      Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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