Raspberry-Rhubarb Crisp
photo by Baby Kato
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 236.59 ml rolled oats
- 118.29 ml all-purpose flour
- 118.29 ml finely chopped walnuts
- 118.29 ml brown sugar
- 2.46 ml ground cinnamon
- 2.46 ml ground ginger
- 0.61 ml salt
- 118.29 ml cold butter, cut into chunks
- 340.19 g rhubarb (about 3 stalks)
- 177.44 ml granulated sugar
- 29.58 ml cornstarch
- 946.36 ml raspberries, rinsed and drained
directions
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
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Reviews
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin