This Rhubarb Raspberry Crisp Recipe, (includes an oatmeal topping), makes the best rhubarb crisp that will please absolutely everyone, and ... don't count on any leftovers!
I made this scrumptious crisp recipe as snack for a visit from my Mom and Dad last evening.
A bowl of this amazing rhubarb crisp, warm, with a dollop of whipped cream on top, and the company of loving parents, made for a most enjoyable summer evening on the pack patio!
Note - this recipe will work with frozen rhubarb, but I recommend that you thaw the rhubarb first.
Thaw it in a sieve over a bowl and discard the excess liquid. Or use it in a smoothie of punch ;)
1 cup rolled oats (quick oats is fine)
1/2 cup all-purpose flour
1/2 cup finely chopped pecans (or walnuts)
(can chop in blender)
1/2 cup brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
3 1/2 tbsp. corn starch
3 cups fresh raspberries
2 cups chopped *rhubarb
In a medium size bowl, mix together the oats, flour, pecans, brown sugar, cinnamon and the salt.
Using a fork or a pastry blender, mix in the butter, until the mixture resembles coarse crumbs.
In a large bowl, whisk together the sugar and the cornstarch.
Add the chopped rhubarb and the raspberries to the sugar and cornstarch mixture. Gently, so as not to crush the raspberries too much, mix to coat.
Transfer the rhubarb and raspberry mixture into a greased 9" x 9" square baking dish, (or an 8" x 8" baking dish), and sprinkle the crumb mixture evenly on top.
Bake at 375° F for about 30 - 35 minutes, or until raspberry crisp is golden brown, and the filling is bubbling.
Serve warm, or cold, with ice cream or whipping cream, or yogurt.
ENJOY this Rhubarb Crisp Recipe as a Snack or Dessert!
Even those who claim they do not like rhubarb will LOVE it!
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