I have a delightful spring recipe for you today! Our garden is a bit slow to get started this spring, but our rhubarb is ready to go.
This dessert is delicious and I know that I have mentioned before my great love for raspberry and rhubarb. For those of you a little hesitant, think about strawberry rhubarb and then imagine a better, more perfect match.
Once you try this combo, you’ll be hard pressed to go back to strawberry rhubarb.
Raspberry Rhubarb Crisp
- 2 1/2 C chopped rhubarb
- 2 1/2 C raspberries (fresh or frozen)
- 1/3 C sugar (more, if you prefer sweeter dessert, up to 1/2 C)
- 1 tsp. lemon juice
- 1/4 C corn starch
- 1 C old fashioned oats
- 1/2 C whole wheat flour
- 1/2 C brown sugar
- 1/4 tsp. salt
- pinch of nutmeg
- 5 T butter, softened
Begin by combining the 2 1/2 C sliced rhubarb and 2 1/2 C raspberries in a large bowl. Toss the berry mixture in 1/3 C sugar and 1/4 C corn starch.
Add in 1 tsp. lemon juice and stir well.
In a second bowl, combine 1 C oats, 1/2 C brown sugar, 1/2 C whole wheat flour, 1/4 tsp. salt and a pinch of nutmeg. Using a folk, cut in the softened butter until the topping mixture is crumbly.
Lightly grease an 9x9 square baking dish and arrange the rhubarb raspberry mixture across the base of the baking dish.
Top with the oat mixture.
Bake the crisp in an oven heated to 375 degrees for 35-40 minutes. The topping will be lightly browned at this point and the fruit wonderfully cooked.
Serve warm, with vanilla ice cream, if desired.