Rhubarb Crisp with Bourbon Sauce

Rhubarb just became my new favorite dessert…its all about the sauce!  Serves 8.


  • For the CRISP
  • 3/4 c brown sugar, packed
  • 3/4 c flour
  • 1/3 c soft butter
  • 1 tsp cinnamon
  • 6 c fresh or frozen rhubarb, diced
  • 1/2 c white sugar
  • grated rind of 1 lemon
  • For the SAUCE
  • 3 egg yolks
  • 1/3 c white sugar
  • 1 c whipping cream
  • 1/3 c milk
  • 1/4 c of bourbon or brandy or rum
  • pinch of salt


  • Heat oven to 350F
  • To make the crisp, combine the 1st FOUR ingregients (sugar, flour, butter and cinnamon) in a bowl until crumbly.
  • In a large casserole dish, combine the rhubarb, sugar, and lemon rind.
  • Sprinkle the crisp mixture on the rhubarb.  Bake for 1 hour.
  • To make the sauce, in the top of a double boiler, beat the yolks and sugar until light and lemon colored.
  • Whisk in the cream and milk.
  • Cook over hot water (not boiling) until mixture coats a spoon.
  • Stir in bourbon and salt.
  • Cook 5 minutes more.
  • Serve warm.  Makes 2 c of sauce.

Thanks to Best of Bridge cook books.

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