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

Recipe from


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


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.