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James Carrier Photo by: James Carrier

Raspberry- Rhubarb Crisp

Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.

Sunset JULY 2002

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 41%
  • Protein: 4.7g
  • Fat: 18g
  • Saturated fat: 7.8g
  • Carbohydrate: 58g
  • Fiber: 4.6g
  • Sodium: 163mg
  • Cholesterol: 31mg
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Raspberry- Rhubarb Crisp recipe

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