Use your browser's "print" button to print out this recipe in a full 8 x 11 sheet format.
Use your browser's "back" button to return

Compliments of Diana Dyer, MS, RD

Ruby Rhubarb Ginger Crunch

Oh, this was yummy using the first rhubarb of the year along with some frozen cranberries still in my freezer from last November.

I slightly modified a recipe I found in the great cookbook called From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition.

  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup frozen cranberries
  • 1/2 cup maple syrup (I use grade D, which is really dark and intensely flavored)(original recipe called for 1/2 cup sugar and 1/2 cup honey)
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger


  • 1/2 cup whole wheat pastry flour
  • 1/4 cup brown sugar (original recipe called for 1/2 cup)
  • 1 cup chopped walnuts
  • 4 Tbsp. Trans-fat free margarine, cut into pieces (original recipe called for butter)


  • Combine rhubarb and cranberries with maple syrup.
  • Let stand 15 minutes, tossing often.
  • Heat oven to 350 degrees. Spray a deep-dish pie pan with non-stick spray.
  • Add flour, vanilla, and ginger to fruit; toss well.
  • Spread in pie pan. Bake 20 minutes.

Meanwhile, make topping:

  • Combine flour, sugar, and nuts.
  • Cut in cold margarine with pastry cutter, a fork, or even your clean fingers.
  • Refrigerate while fruit bakes.
  • When fruit has baked 20 minutes, sprinkle topping over it and continue to bake until bubbly, 30-40 minutes longer.

Serve warm by itself or with a small scoop of a cold topping of your choice (vanilla ice cream, plain or vanilla yogurt, or Cool-whip).

Note: Bake on cookie sheet lined with foil as this will likely bubble over the pan, leaving you with an oven to clean (arghhhhh).