I thought I would quickly share a very delicious dessert with you today. Our raspberry bushes are finally winding down and I’m quite happy about that. Although I tend to complain about all the picking, those red berries do make some fabulous desserts, pies, shakes, etc. One of my favorite pairings is rhubarb and raspberries. Add a buttery crumbly topping and it’s over the moon fantastic!
We love nuts in this house, but you can certainly banish them. This crisp is just the right amount of sweet, and the rhubarb mixed with sweet berries gives it that kick of tart from below. Add a scoop of vanilla ice cream or a dollop of sweetened whipped cream and you have the perfect dessert after a meal.
Sorry for the lack of pictures this time around, I was lucky to snap just one.
Oh so yummy!
I looked out my living room window the other morning, and happened to see this cute little guy eating a raspberry. I ran for the camera, which sadly had my 50mm lens attached. Not good, for zooming in on a squirrel eating a raspberry from a dirty window! This is the best I could capture with that lens.
Next year, I think I will enlist several of these little guys to help me pick all those raspberries. Hee hee.
I’ll be back soon . . .when I’m not knee deep in the garden.
In the meantime, make this dessert!Print
Rhubarb Raspberry Crisp
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped walnuts
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 tsp. salt
- 1/2 cup (1/4 lb.) cold butter, cut into chunks
- 12 ounces rhubarb (about 3 stalks)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 4 cups raspberries, rinsed and drained
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, 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 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8×8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
- Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.