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Cook Talk

Rhubard Crisp
Hi Ellen: we are having a family reunion and wish to make the classic rhubard crisp with oatmeal & cinnamon for 100 persons. Could you provide me with the amounts for 50 or 100 persons?

Thank yuou kindly, awaiting for your reply.


Here is a strawberry rhubarb crisp which makes 8 9x13 pans, nearly 100 servings. If you want to use only rhubarb, increase the rhubarb to 27 pounds.

Serves 12 x 8

18 pounds (12 quarts) fresh or frozen rhubarb cut into pieces
24 cups fresh strawberries, quartered
2 cups light brown sugar
5 tablespoons finely grated lemon or orange peel
8 cups old-fashioned oatmeal
4 cups almond flour (or finely ground almonds)
4 cups brown sugar
2 2/3 cup whole wheat flour
3 cups unsalted butter, melted
1 1/2 cups extra virgin olive oil

In a large mixing bowl combine the rhubarb, strawberries, brown sugar, and lemon or orange zest. Toss well so all of the fruit is covered in sugar.

Spread the fruit into even layers on the bottom of 8 9x13 ceramic or glass baking dishes.

Combine oatmeal, almond flour, brown sugar, whole wheat flour, melted butter, and olive oil. The mixture should be crumbly. Use a large spoon to sprinkle this mixture over the fruit.

Bake at 350F for 3540 minutes, until the topping is browned and the fruit is soft. Serve warm with a small scoop of vanilla yogurt or ice cream.

Nutritional information per serving:

Calories: 210 8260; Protein: 3 g 8260; Carbohydrate: 23 g 8260; Fiber: 4 g 8260; Sodium: 6 mg 8260; Potassium: 320 mg
Saturated fat: 4.5 g 8260; Polyunsaturated fat: 2 g 8260; Monounsaturated fat: 6 g 8260;
Trans fat: 0 g 8260; Cholesterol: 15 mg

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