raspberry-rhubarb crisp

posted on: July 28, 2010

                 RASPBERRY-RHUBARB CRISP                                                                               
i made this crisp super fast one day before i went to work so i wasn't able to capture good shots! but the recipe was too good not to share! i used mixed berries because i didn't have enough raspberries. and if i were to make the crisp again--i'd use less sugar in the topping (was a bit too sweet for my taste). it's so sad that rhubarb season comes and goes so quickly! i'm sharing this recipe because i'm sure it'd be delicious with any fruit! enjoy! and let me know if you get a chance to make it and if you like it!

  • 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.
(recipe via sunset)


  1. mmm i haven't had rhubarb in forever!! this looks soo delish jennifer!!

  2. I adore crisps. In fact, I make them pretty much all the time, with whatever fruit i happen to have around. they are so easy to make, and there is no need to follow a formal recipe once you get the hang of it. Just last night I made individual apricot and blueberry crisps, with a topping made of white whole wheat flower, brown sugar, a little salt, and cold butter. A lovely way to use up whatever is around. (and yours looks fantastic!)

  3. ohh this looks like tastiness! It makes me crave rhubarb so bad!

  4. i'm not a big rhubarb fan, but that bowl...yes please!


    xo Alison

  5. Mmm, this sounds so delicious.

  6. ive never had rhubarb actually. everyone tells me to try it. this recipe is inspiring me to do that!

  7. yummy yummy yummy this looks soooooo delish!

  8. looks amazingly good!! i may have heat up the house for this!

  9. That sounds so amazingly yummy and it LOOKS incredible!

  10. I actually have never had rhubard! Do you believe it?! I'd love to try this. Thanks so much for the recipe, Jennifer!


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