Strawberry Rhubarb Crisp

Tested & Perfected Recipes

how to make rhubarb crisp

One of the easiest and best desserts I know. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. It’s perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. Leftovers are also delicious for breakfast.


If you’ve never cooked with rhubarb, now is the time to start. Technically, it’s a vegetable but you treat it like fruit. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet like berries. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces.


Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.


Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.


In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.


Process until well combined, about 30 seconds. Add the cold butter.


Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.


Transfer to a medium bowl and stir in the oats and chopped pecans.


Stir to combine.


Spoon the topping evenly over the fruit without packing it down.


Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream.


Note: While fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. If you add more strawberries — which I know is tempting — you’ll end up with fruit soup, as they release a lot of juice.

My Recipe Videos

Strawberry Rhubarb Crisp

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes


For the Filling

  • 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick
  • 1/2 pound strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons corn starch
  • 1 teaspoon vanilla extract

For the Topping

  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/2 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup chopped pecans


  1. Preheat the oven to 350°F.

For the Filling

  1. In a large bowl, combine the rhubarb, strawberries, sugar, corn starch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
  2. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.

For the Topping

  1. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
  2. Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
  3. Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
  4. Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
  5. Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 332
  • Fat: 14g
  • Saturated fat: 6g
  • Carbohydrates: 49g
  • Sugar: 32g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 81mg
  • Cholesterol: 23mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Can you make this without rhubarb?

    • — Siga on July 8, 2018
    • Reply
    • Hi Siga, I’ve tried this with all strawberries and I ended up with fruit soup – strawberries release a ton of juice. Sorry!

      • — Jenn on July 9, 2018
      • Reply
  • Terrible. Not enough fruit, and topping very dry. Hard to ruin a crisp but this recipe helped me do just that. Would not do this again, huge disappointment.

    • — Andrée on July 1, 2018
    • Reply
  • Hi there! I’m excited to try this recipe.

    I’m looking to prepare this ahead of time(uncooked) to bring to a dinner and bake there. (likely 2-3 hour window between preparing and baking) will this be a problem? Or is it better to bake and reheat? or mix all ingredients at destination, and bake?
    Hope this makes sense?

    Thanks in advance!

    • — Jenn on June 30, 2018
    • Reply
    • Hi Jenn – No problem at all to prep ahead but I would keep the topping separate and add it right before baking so it doesn’t get soggy. Hope that helps!

      • — Jenn on June 30, 2018
      • Reply
  • How much is 1/2 a pound of strawberries in quarts?

    • — Spencer McKay on June 19, 2018
    • Reply
    • Hi Spencer, I’m not the best mathematician, but I think it would be a third of a quart.

      • — Jenn on June 19, 2018
      • Reply
  • Hi, I only see the ingredient for granulated sugar…….5/8 cup. You call for the granulated sugar in the fruit mix and in the topping. Am I missing something? So I added the 5/8 cup granulated sugar to fruit mix…..but then I wasn’t sure of how much to add to the topping? It is cooking now….hoping it sets up ok. Thanks much!!

    • — Amy on June 12, 2018
    • Reply
    • Hi Amy, the crisp calls for 1/2 cup of granulated sugar for the filling and 2 Tbsp. for the topping. (The topping also calls for 1/2 cup packed light brown sugar.) Hope that clarifies!

      • — Jenn on June 13, 2018
      • Reply
  • This is the perfect strawberry rhubarb crisp recipe! I can’t get enough of it. It was simple and turned out AMAZING! I did leave out the pecans just because I don’t use them in anything and didn’t have any on hand.

    • — Suzanne on June 10, 2018
    • Reply
  • I love this recipe and have made it many times. However, I have some cherries that I canned last year. Could I substitute them for the strawberries?

    • — Marty on May 28, 2018
    • Reply
    • Hi Marty, glad you like the recipe! I wouldn’t fiddle with this recipe – Sorry! While the taste would be fine if strawberries were swapped for cherries, I’m not sure how much juice they would produce and if it’s too much (or not enough) it will impact the results.

      • — Jenn on May 29, 2018
      • Reply
  • Wanted to love this recipe but it just doesn’t have enough fruit. Could there be a misprint? Really only 1 pound rhubarb? Weighed the rhubarb at the store and needed only three thick stalks. Weighed the strawberries as well. A misprint? Could you provide cup measurements for the fruit?

    • — mj on April 6, 2018
    • Reply
    • Hi MJ, When you slice the rhubarb, the volume should fill approximately 4 (measuring) cups. The sliced strawberries would be the equivalent of about 1-3/4 cups. Hope that helps!

      • — Jenn on April 6, 2018
      • Reply
  • Excellent recipe. Loved it

    • — Rebecca Krier on March 25, 2018
    • Reply
  • Jenn, I have made this several times over the summer and it always tastes delicious. I have made this with fresh and frozen rhubarb. You had suggested to me to allow frozen rhubarb to thaw overnight and it works great!!

    • — Carol G on September 14, 2017
    • Reply
  • I made this for a friend on her birthday..she wanted strawberry rhubarb pie, but she does not like pie crust. Rather than get into a lengthy discussion about what makes a pie a pie, I found this wonderful recipe on your site and she loved it! I’ve made several of your recipes and they have all been great! Thank-you for doing all the hard work, making these recipes simple and delicious.

    • — Boletta Fretheim on July 9, 2017
    • Reply
  • I am making it for a large group and I only have one pound of rhubarb, can I add another fruit to the rhubarb and strawberries to enlarge the dessert?

    • — Susie on July 4, 2017
    • Reply
    • Hi Susie, I’ve only used strawberries and rhubarb here but another reader commented that she’s used apples with success. But, don’t use more strawberries here. If you do, you’ll end up with fruit soup, as they release a lot of juice.

      • — Jenn on July 4, 2017
      • Reply
  • Another awesome recipe!!! The pecans added a nice nutty flavor.

    • — John H on July 1, 2017
    • Reply
  • My first time making this and it came out great. A scoop of french vanilla ice cream on top is a must! My whole family loved it!

    • — Emilie on June 18, 2017
    • Reply
  • Since I had never made this recipe, I tried to follow exactly. This had way too much topping – it totally overpowered the filling. I look forward to a strawberry/rhubarb recipe every spring, but I threw this out after one serving.

    • — Denise on June 14, 2017
    • Reply
    • Ba humbug! Threw it away??! Why wouldn’t you just eat the fruit part.

      • — Gwyneviere on March 21, 2018
      • Reply
  • Hi,
    Could I make this in individual ramekins
    for a small six person dinner party? How would that alter the cooking time.? (I can make six or eight – and freeze two!

    • — Nanci Zimmerman on June 11, 2017
    • Reply
    • Sure, Nanci, that would work. I’d start checking them at 25 – 30 minutes. You’ll know they’re done when the fruit is bubbling around the edges and the topping is golden brown. Hope everyone enjoys!

      • — Jenn on June 12, 2017
      • Reply
  • Maybe I am not seeing it but there is no instructions for the temperature of the oven so I had to guess around 350 or 375 or something

    • — Marty on June 7, 2017
    • Reply
    • Hi Marty, the oven should be heated to 350°F. Hope you enjoy the crisp!

      • — Jenn on June 8, 2017
      • Reply
  • This was so delicious!!! My daughter has made it a number of times and everyone loves it. Followed it exactly and it came out perfect.

    We wanted to know if it could be doubled and go in a 9×13 size so there are more servings?

    • — Cinnamon Flowers on June 4, 2017
    • Reply
    • Glad you liked it! Yes, I think doubling it and using a 9 x 13-inch pan would work.

      • — Jenn on June 5, 2017
      • Reply
    • Made this one yesterday and loved it….would absolutely double it in a 9×13 next time around!

      • — Syl Kass on May 28, 2018
      • Reply
  • This is a great recipe, turned out delicious. This is my first year growing rhubarb and I thought I would try the recipe. I should have been growing this and making this recipe long ago. I did reduce the vanilla to 1/2 tsp and I added 1 Tablespoon of Chambered Liquor to fruit.

    • — Anna Ambrose on May 19, 2017
    • Reply
  • Can I use quick oats instead of old fashioned?

    • — Dannielle Rooyakkers on May 15, 2017
    • Reply
    • Yes, Dannielle, I think they’ll work. Enjoy!

      • — Jenn on May 15, 2017
      • Reply
  • Delicious!
    This is a great recipe. The addition of the nuts adds a lot to the crisp topping and the vanilla brings out the sweetness in the strawberries.
    Everything I made from your site is a hit!

    • — Dawn on May 9, 2017
    • Reply
  • What brand of dish is that?

    • — Holly on April 6, 2017
    • Reply
    • Hi Holly, It’s a Le Creuset dish.

      • — Jenn on April 6, 2017
      • Reply
  • A favorite recipe for my favorite fruit crisp. I sometimes tinker with the topping a tiny bit – my husband doesn’t care for nuts in things – but I follow the recipe for the fruit to the letter; it is absolutely perfect.

    • — Lorraine on February 14, 2017
    • Reply
  • Can I make this strawberry rhubarb crisp a cobbler and use the topping that you have for your peach cobbler? Is it better as a crisp or cobbler using strawberries and rhubarb?
    Thanks Jenn!

    • — Bay Coleman on August 8, 2016
    • Reply
    • Hi Bay, I think that would work. You may need to sweeten it up a tiny bit, as the topping for the cobbler is not as sweet and rhubarb is definitely tart. I’d love to know how it turns out if you prepare it this way!

      • — Jenn on August 10, 2016
      • Reply
  • can I make cook then freeze this recipe

    • — susan on July 7, 2016
    • Reply
    • Hi Susan, Yes, I think it would freeze nicely; just be sure to reheat so it can crisp up again.

      • — Jenn on July 7, 2016
      • Reply
  • Amazing recipe! Super easy! to avoid a watery strawberry rhubarb. I pre measured the strawberries and rhubarb froze them and thawed them to remove some of the excess water. I will definitely be making this recipe again and again for years to come.

    • — Melody on July 6, 2016
    • Reply
  • Jenn:

    Just wanted to say thank you very much for a great recipe. My husband and I thoroughly enjoyed this great dessert and so did our guests! Also, thank you for all your assistance prior to me being able to have this dessert prepared!
    We will very likely be having this dessert again very soon!

    • — Bernadette Cochrane on June 18, 2016
    • Reply
  • Great, easy very delicious recipe. Just made my third dish in a month. I’ve been using my pastry cutter because I didn’t feel like dealing with the Cuisinart and that works just fine.

    • — Cary on June 17, 2016
    • Reply
  • Quick, easy and delicious. A perfect early summer dessert while the rhubarb and strawberries are in season. My guests loved it, and so did I.

    • — Nancy S Dressel on June 16, 2016
    • Reply
  • Hi there,
    Can’t wait to make this. How far in advance could I make this before serving it? I would like to make it the day before.
    Many thanks for the recipe!

    • — Ginger on June 15, 2016
    • Reply
    • Hi Ginger, you can definitely make this a day in advance of serving it. Just be sure to reheat it so it can crisp up again.

      • — Jenn on June 16, 2016
      • Reply
  • Excellent flavour and easy to make.

    • — Jan Allan on June 15, 2016
    • Reply
  • Hello Jenn, Your strawberry and rhubarb crisp sounds scrummy!!! Please could you give me the all recipe in pounds and ounces . Is cornstarch the same as cornflour? thankyou 🙂

    • — wendy hurst on June 15, 2016
    • Reply
    • Hi Wendy, Did you mean you wanted metric conversions for the ingredients? If so, I’ve added them! To find them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Also, cornstarch and cornflour are different (and can’t be used interchangeably). Please let me know if you have any additional questions.

      • — Jenn on June 15, 2016
      • Reply
      • hi jenn, thankyou so much for your help!! 🙂 this recipe is the best strawberry and rhubarb dessert we`ve ever tasted!!! I couldn’t find cornstarch anywhere in the supermarkets so I did use cornflour. Please do you know where I could get cornstarch from? many thanks wendy

        • — wendy hurst on June 20, 2016
        • Reply
        • Hi Wendy, so glad to hear you enjoyed the recipe! It looks like you’re in the UK and I’m not sure if it’s different than here in the U.S., but cornstarch is usually found in the bakery section of most grocery stores. Hope that helps!

          • — Jenn on June 20, 2016
          • Reply
      • FYI, I’m from Canada but live in Australia now. We don’t have cornstarch here either but I’ve found cornflour works exactly the same.

        • — Fiona on October 30, 2016
        • Reply
  • Jenn:

    This looks like a great recipe but I need a few questions answered please:

    1 pound of rhubard (16 ounces = 2 cups measuring cup). You indicated 4 cups? Please confirm.
    1/2 pound of strawberries (8 ounces = 1 cup measuring cup). Please advise how many cups?
    6 tablespoon unsalted butter – please advise how many ounces/cup?

    Thank you!

    • — Bernadette Cochrane on June 11, 2016
    • Reply
    • Hi Bernadette, the pound of rhubarb is measured in weight, but when you slice it, the volume would fill approximately 4 (measuring) cups. The sliced strawberries would would be the equivalent of about 1-3/4 cups and 6 Tbsp. would be the equivalent of 3 ounces. Hope that helps!

      • — Jenn on June 12, 2016
      • Reply
      • Jenn: Thank you very much for the information regarding the various measurements!
        Can I substitute pecans with walnuts?
        Also, I decided to bake this partly tonight and then finish baking it tomorrow and serve it when guests are here. Can this be done?

        Thanks again,
        Bernadette Cochrane

        • — Bernadette Cochrane on June 13, 2016
        • Reply
        • Yes and yes 🙂

          • — Jenn on June 13, 2016
          • Reply
      • So since I don’t have a scale to measure 1 lb. From your answers it is 4 cups of cut rhubarb and 2 cups of quartered strawberries. Am I correct? When I make a pie it calls for 4 cups of diced rhubarb and 3 cups of sliced strawberries.

        • — Sally on May 20, 2017
        • Reply
        • That’s correct, Sally. Please lmk how it turns out!

          • — Jenn on May 20, 2017
          • Reply
  • Am I missing something, what temp do I cook this at????

    • — Debbie on June 11, 2016
    • Reply
    • Hi Debbie, The crisp should be baked at 350°F. Enjoy!

      • — Jenn on June 11, 2016
      • Reply
  • This is by far the best strawberry rhubarb recipe I’ve ever made. No substitutions. The topping is more like a cookie than a crisp, which is fine with me. Thanks for sharing it!

    • — Terry on May 30, 2016
    • Reply
  • Made exactly as given, weighed all ingred. Except for topping had to sub. 1/4 c. cornstarch for flour and used an add’l 1/4 c. oats in place of pecans. Have wheat & nut allergies in the family-yeah it sucks. Only used 1/2 the crisp topping. Cutting the fat grams. Next time will dbl the filling for the topping amt. and cut some of the sugar. Just too sweet for me. Loved the touch of vanilla.

    • — granmarie on May 30, 2016
    • Reply
  • Hello! Do you have any idea how many cups of rhubarb are in a pound?

    • — Erin on May 29, 2016
    • Reply
    • Hi Erin, I think a pound would be the equivalent of about 4 cups.

      • — Jenn on May 30, 2016
      • Reply
  • Look forward to making this! Do you think I could use the quick cooking oats?

    • — Lisa on May 18, 2016
    • Reply
    • Hi Lisa, I think quick cooking oats would work here. Enjoy!

      • — Jenn on May 19, 2016
      • Reply
  • A bumper crop of Rhubarb and Strawberry’s at the right price. I made one to try for my self. I was so delighted that I made four more a gave them to neighbors.
    Now it’s all good in the hood and I can do no wrong! (*?*)

    • — Bruce on May 7, 2016
    • Reply
  • Tried this last night when someone gave us some rhubarb out of their garden. It was the perfect dessert–sweet, tart, crunchy, colorful. Thanks again for another winning recipe! I even messed up and pulsed the pecans/oats in the food processor, and it still turned out great! Next time, I might double up on the rhubarb/berries.

    • — Michele on April 28, 2016
    • Reply
  • I have made this strawberry rhubarb crumble a few times now and it’s always perfect and always a hit with everyone. Best of all so easy to make

    • — Paula on April 8, 2016
    • Reply
  • I enjoy SO many of your recipes! I would like to make the strawberry/rhubarb crisp for a gluten free friend coming to visit. I have gluten free oats, but wonder if you might have a substitute for the flour. Thank you!

    • — Mary on April 7, 2016
    • Reply
    • Hi Mary, I think you could replace the flour with an all-purpose gluten free flour. Hope everyone enjoys!

      • — Jenn on April 7, 2016
      • Reply
    • I made this recipe for the first time using Gluten Free all purpose flour (I used Bobs Red Mill) and it came out great!!

      • — Laurel on May 22, 2016
      • Reply
  • Hello Jenn,
    I love rhubarb, but my husband doesn’t! Didn’t know what to do with all the rhubarb growing in our garden (compliments of previous owner). Decided to try this recipe and glad I did! After his second helping…warm with frozen yogurt…his response was “Best dessert ever”! Thank you, Jenn, for all your wonderful recipes!

    • — Marty on April 5, 2016
    • Reply
  • The Strawberry-rhubarb crisp was delicious! Everyone loved it.
    Used frozen rhubarb. After defrosting slowly in microwave, made sure to remove the expressed water.

    • — Jane on March 27, 2016
    • Reply
  • Hi and thank you for your wonderful recipes! I have had good results with the ones I have tried.
    My Easter hostess loves the sound of the strawberry-rhubarb crisp, however I will likely have to look for frozen rhubarb. How best to convert quantity? simply by buying the equiv of a pound?

    • — Jane Shafer on March 21, 2016
    • Reply
    • Glad you like the recipes! Yes, you would need a pound of rhubarb, fresh or frozen.

      • — Jenn on March 22, 2016
      • Reply
  • Made this recipe on the weekend. Was looking for a recipe since I had rhubarb and strawberries in the freezer that I had saved from the summer.
    This recipe hit the spot! And I still have enough frozen fruit to make it again. 🙂
    I loved the pecans to give it a crunch.

    • — SandraM on March 20, 2016
    • Reply
  • Made this today. So good!

    • — SandraM on March 17, 2016
    • Reply
  • This looks so good !! I can’t wait to try this. I have been looking for something like this for a very long time ! Thanks.

    • — char on March 16, 2016
    • Reply
  • This is a five star recipe if ever there was

    • — Peggy Eifler on August 27, 2015
    • Reply
  • I made this recipe two times in the spring when the rhubarb first came in, it was spectacular. The pecans and oats together give it such a rich taste and it has just enough rhubarb in it not to be too sweet.
    Every time I’ve made it I come home with a clean casserole dish.

    • — Peggy Eifler on August 27, 2015
    • Reply
  • Strawberry rhubarb, my husband’s favorite and this recipe doesn’t disappoint ! Just the right tang and the crisp topping is the best. Very versatile, I’ve used it with other fruits in season – apples, peaches, plums. SO good!

    • — Marte on August 27, 2015
    • Reply
  • You did not state size of pan, I am guessing 8×8 is this correct

    • — Grace on August 11, 2015
    • Reply
    • Hi Grace, Yes a 2-quart pan is equivalent to an 8-inch pan. I will update the recipe — thank you!

      • — Jenn on August 11, 2015
      • Reply
  • Can this be frozen and still be just as tasty?

    • — Paul Swenson on August 4, 2015
    • Reply
    • Hi Paul, I do think it will freeze well; just be sure to reheat and crisp up again.

      • — Jenn on August 7, 2015
      • Reply
  • Hi Jenn,
    I am looking for a crumble for 16 -20 people. I bought peaches & blueberries, could I use this recipe with the fruit I have now?


    • — Mary on July 8, 2015
    • Reply
    • Hi Mary, Yes, I do think that would work.

      • — Jenn on July 9, 2015
      • Reply
  • I made the strawberry-rhubarb crisp for Easter. It was a hit! I didn’t have oats so I used muesli instead, and it worked out great! Thank you so much for the great recipe!

    • — Mariel on April 16, 2015
    • Reply
  • Jenn,
    I thought you would like to know that your recipe was a big hit, was shared with my cooking buddies, and brought a little joy into the lives of families going through a rough time. I made your Strawberry Rhubarb Crisp with my cooking Meetup group for 10 guests at the local Ronald McDonald House last night. It was perfect for this occasion because it was simple to prepare and made the kitchen smell amazing! We 4 cooks had to have a sample (it would be negligent to serve without tasting, right?) It’s a miracle that there was any left for the guests! Next time I will know to double or triple the recipe!

    • Thank you, Linda. This review made me so happy. I am glad it was enjoyed…how wonderful of you to cook for Ronald McDonald House.

      • — Jenn on April 14, 2015
      • Reply
  • Hi Jenn….

    I want to make this recipe – checked my rhubarb patch – it’s coming – one more month here. But I have rhubarb in the freezer and it will be perfect for this recipe.

    Now, Mom used to make this with rhubarb only and so I want to make this without the strawberry.

    I assume that it will be 1 1/2 pounds of rhubarb and so – how many cups would 1 pound be????

    Streetsville, Ontario
    P.S.: We used to eat first Rhubarb pick and Mom would stewed it down and then served with toast w/butter for breakfast – as a spring tonic. This was always part of spring for the family and for sure a treat.

    • — Sharon on April 3, 2015
    • Reply
    • Hi Sharon, Yes, it would be 1-1/2 cups which I believe is about 5-6 cups. You might also want to cut the corn starch back to 1 tablespoon.

      • — Jenn on April 3, 2015
      • Reply

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