bcmom's kitchen

bcmom's kitchen

Monday, January 14, 2013

Rhubarb Raspberry Crisp

I've never tried rhubarb and raspberries together. Why? I don't know, but for some reason the idea popped into my head the other day - probably because I was thinking about what I have in my freezer and need to start using. 


So I went looking for a 'raspberry rhubarb dessert' and this is what I found. 

Rhubarb Raspberry Crisp

Ingredients:
  • 2 cups cut rhubarb
  • 2 cups raspberries, rinsed and drained
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup finely chopped walnuts (or pecans)
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut into chunks
Directions:
  1. In a shallow 2- to 3-quart baking dish, combine rhubarb, raspberries, granulated sugar, and cornstarch and mix gently to coat.
  2. In a large bowl, mix oats, flour, nuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Sprinkle evenly over rhubarb and raspberry mixture.
  3.  Bake in a 350° regular oven until topping is golden brown and fruit is bubbling, about 45 minutes. 
Serve warm or at room temperature.



As noted, I used frozen rhubarb and raspberries, mostly thawed and undrained, but this would of course be great with fresh fruit, too.  I only used half the raspberries the original recipe called for and cut the sugar in the fruit down from 3/4 cup to 1/2 cup because I want to taste the tartness of the rhubarb.  I think it turned out great.  A nice dollop of vanilla ice cream would be great on top, but it was yummy just by itself.

Rhubarb and raspberries go very well together.
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