Raspberry rhubarb crisp
Rhubarb is in season for just a short time so get cracking and don't miss this dreamy flavor combination.
Quick and easy raspberry rhubarb crisp is delicious served warm with a scoop of vanilla ice cream.
The Kitchen Paper
This is my absolute favorite rhubarb flavor combinations E.V.E.R. Raspberry + rhubarb = dreams coming true.
The photo of this crisp may appear to be one little tiny serving, but I assure you it’s actually one big ol’ pan of heaven — I had a bit leftover and made one small one to sneak in as lunch before serving the big pan at a dinner party.
Basically, this is your ideal summer/spring dessert because (1) it tastes re-freaking-diculously good, (2) it’s so quick and easy to throw together, and (3) I’m claiming (as I do with most recipes here) that it’s healthy. I mean, it’s fruit! And oatmeal!
Last week Portland had the most beautiful weather and the air in my entire neighborhood was heavy with the aroma of barbecues. It was amazing to go outside and smell charcoal and roasting burgers and all things summer. It made me want to whip up another batch of this and walk into the nearest grassy yard I could find and introduce myself.
But never mind that. MAKE THIS CRISP ASAP! Rhubarb is only in season for a limited time! Go get your rhubarb on! Don’t forget the lemon zest! Get oaty!
Raspberry rhubarb crisp
Serves 6
1/2 cup flour
1/2 cup (packed) golden brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoon cold butter, cubed
1 cup old-fashion oats
1/2 teaspoon ground cinnamon
4 cup fresh rhubarb, chopped
2 cups fresh (or frozen) whole raspberries
3/4 cup white sugar
2 teaspoons cornstarch
2 teaspoons fresh lemon zest
1. Preheat the oven to 400 degrees F.
2. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse to blend together.
3. Add the butter to the processor, and pulse until no chunks are bigger than pea-sized. Add the oatmeal and pulse to combine, but not to chop up the oats. Set aside (keep cold if you're not working very quickly here).
4. Toss together the rhubarb, raspberries, sugar, cornstarch, and lemon zest. Mix well, then pour into a buttered 8- x 8-inch baking dish.
5. Top with the oat crumble mixture, and bake for 45-50 minutes. The fruit should be bubbling, and the crumble should be turning light golden-brown.
6. Remove and serve warm with vanilla ice cream.
Related post on The Kitchen Paper: Blackberry rhubarb oat crumble bars