Ingredient Spotlight: Rhubarb

When we hear the word “rhubarb” we like to think of pie as it so deliciously complements sweet, ripe strawberries when topped with flaky pie crust. And we’re not the only ones – rhubarb is commonly referred to as “pieplant” because of its frequent appearance in pies.


This vegetable (although most commonly eaten as a fruit) is best between the months of April and June when it’s in peak season. Tart in flavor and bright in color, look for thin, red, crisp stalks when purchasing from the farmers’ market or grocery store. If the stocks are floppy, this is an indication that they were picked too long ago. Rhubarb’s tart flavor should always be cooked with a sweetener for best flavor which is why it’s commonly found in baked goods. It’s also delicious tossed with honey and roasted in the oven as a salad addition.


If you’re cautious about trying rhubarb, we recommend a sweet baked good like this Rhubarb and Pear Crisp. It is tossed with our Strawberry Apple Rhubarb Jam and is delightful with a scoop of vanilla ice cream on top as a summer treat. Enjoy!

Rhubarb and Pear Crisp



For the filling:

  • 5 rhubarb stalks (about 4 cups), cut into 1/2-inch pieces
  • 2 d’Anjou pears, peeled and cut into 1/2-inch chunks
  • 1/2 cup granulated sugar
  • 1/2 cup Stonewall Kitchen Strawberry Apple Rhubarb Jam
  • Juice of one orange
  • 1 Tablespoon cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

For the crumb topping:

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons cold butter


  1. Preheat oven to 350°F and grease a 6-cup shallow baking dish (or a 9-inch round cake pan).
  2. For the filling – in a large bowl, stir the rhubarb and pears with the sugar, Strawberry Apple Rhubarb Jam, orange juice, cornstarch and spices until coated. Transfer the mixture into the prepared baking dish.
  3. For the crisp topping – combine the flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut the butter in with a pastry blender, two knives, or by using your hands until uniformly blended and large crumbs form. Sprinkle the crumb topping over the rhubarb mixture.
  4. Bake 40-50 minutes until the crumb topping is golden brown and crisp, the juices bubble and the fruit is tender.
  5. Serve warm with ice cream.

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