Raspberry- Rhubarb Crisp

Raspberry- Rhubarb Crisp Recipe
James Carrier
Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.
Makes 6 to 8 servings


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1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts (2 1/2 oz.)
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut into chunks
12 ounces rhubarb (about 3 stalks)
3/4 cup granulated sugar
2 tablespoons cornstarch
4 cups raspberries, rinsed and drained


1. 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.

2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

Created date

June 2004

Nutritional Information

Calories 398
Caloriesfromfat 41 %
Protein 4.7 g
Fat 18 g
Satfat 7.8 g
Carbohydrate 58 g
Fiber 4.6 g
Sodium 163 mg
Cholesterol 31 mg