Rhubarb Crisp with Bourbon Sauce

Rhubarb that is beyond delicious!!


  • 3/4 c brown sugar, packed
  • 3/4 c flour or quick oats
  • 1/3 c soft butter
  • 1 tsp cinnamon
  • 6 c fresh or frozen rhubarb, diced (You can substitute some strawberries if you want)
  • 1/3 – 1/2 c white sugar
  • grated rind of 1 lemon
  • 3 egg yolks
  • 1/3 c white sugar
  • 1 c whipping cream
  • 1/3 c milk
  • 1/4 c bourbon or brandy
  • pinch of salt


  • Heat oven to 350F
  • To make the crisp topping, combine the 1st four ingredients, make it crumbly.
  • Combine the fruit, white sugar and lemon rind in a 2 qt casserole dish.  Mix well.
  • Sprinkle topping evenly.
  • Bake for 1 hr.
  • To make the sauce, in a heavy bottom saucepan, beat the egg yolks and sugar until light and lemon colored.
  • Whisk in the cream and milk.
  • Heat the mixture on low to medium heat (do not boil it!!), stirring constantly,  until it coats a metal spoon.
  • Stir in the bourbon or brandy and salt.
  • Heat an additional 5 minutes, again…do not boil it!. Serve warm over warm crisp.

Thanks to Best of Bridge – Grand Slam

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