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Grandma’s Rhubarb Crisp

Grandma’s Rhubarb Crisp


Tart Rhubarb and warm cinnamon.


Just like it says… Rhubarb, cinnamon, sweetened with a darker honey, to impart that oatmeal flavor. This one is my wife’s (the “yin” to my “yang”) invention and, I gotta say, she nailed it! In our most recent very scientific “taste tests” (ie. feeding it to our friends and family), this one became an instant favorite! Put this one on ice cream, or spread it on peanut butter toast. It’ll change your life!


    Rhubarb juice, Cinnamon, Honey, Pectin, Lemon Juice


    Jelly: Net weight - 3.8oz (107g). Serving size: 1 Tbsp. Servings per container: 8. Refrigerate after opening.

    Syrup: Net weight - 8fl oz (236ml). Serving Size: 1 Tbsp. Servings per container: 16. Refrigerate after opening.


    • Spread jelly on hot buttered toast, coffee cake, or oatmeal.
    • Use in place of lemon juice for what else...rhubarb crisp bars!
    • Pour syrup over ice cream or apple pie a la mode.
    • Add syrup to hot apple cider, or hot tea.
    • Our favorite is to make a summertime martini by mixing 1 Tbsp syrup into gin. Wave a bottle of vermouth over the top of the shaker. Shake vigorously and garnish with a rhubarb stalk.
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