Rhubarb Lingonberry Crisp

One fun thing about being in a CSA is that you sometimes receive ingredients that force/inspire you to be creative. This past week, we received some rhubarb and lingonberries in our basket. I know what to do with rhubarb (make a crisp!), but I didn’t have enough rhubarb to make my usual recipe. I didn’t have any of the usual rhubarb accompaniments in the house, like apples or strawberries, so I decided to improvise and use the lingonberries instead. It was a bit of a risk as both rhubarb and lingonberries are very sour and tart, but it turned out beautifully!

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Recipe makes 1 9×13-inch baking dish, although I split this up into two smaller baking pans and it worked fine.
  • 1.5 cups diced rhubarb
  • 1.5 cups lingonberries (stems removed)
  • 1 1/4 cups unrefined white sugar (refined is also fine, but not my preference)
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter


Preheat the oven to 375 degrees F (190 degrees C) and lightly grease your baking dish(es).

Combine the rhubarb, lingonberries, white sugar, 2 tablespoons of flour, egg, and 1/2 a teaspoon of cinnamon together in a bowl until they are well mixed. Spread the fruit mixture into the bottom of your greased baking dish.

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Mix 1 1/2 cups of flour, the brown sugar, oats, and 1/2 a teaspoon of cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks/two knives until the topping is crumbly and chunky. Sprinkle the topping over the fruit layer.

Bake in a preheated oven at 375F until hot and bubbling, about 30-40 minutes in most ovens. Serve hot or cold, plain, with milk, or with ice cream.

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