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Raspberry Rhubarb Crisp Recipe

Updated on October 21, 2013

You Can't Get Enough!

This is a favorite of mine. I grew up eating variations of this recipe, as plain rhubarb, strawberry rhubarb, and my favorite raspberry rhubarb. This recipe is so good, that my wife told me I can't make any more, because she can't stay away from it. Well, I can't either, so do you think I'm going to listen to her? ;-)

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: serves 15

Raspberry Rhubarb Crisp

Source
5 stars from 2 ratings of Raspberry Rhubarb Crisp

Ingredients:

  • *** FILLING INGREDIENTS:, ***
  • 1 1/2 cups Sugar
  • 2 cups Cool Water
  • 1/3 cup Corn Starch
  • 4 1/2 cups Sliced Rhubarb
  • 2 1/2 cups (12 oz.) Fresh or Frozen Raspberries
  • 4 teaspoons Vanilla
  • *** CRISP INGREDIENTS:, ***
  • 2 cups Unbleached Flour
  • 2 cups "Old Fashioned" Rolled Oats
  • 2 cups Brown Sugar
  • 3 teaspoons Cinnamon
  • 1 cup (two cubes) Melted Unsalted Butter
  • 2 teaspoons Vanilla
  • 1 teaspoon Salt

Instructions:

  1. Preheat the oven to 350° F.
  2. Slice the rhubarb stalks in pieces at about a 45 degree diagonal across the stalk, and about 1/4 to 3/8 inch thick. This method enables large chunks of rhubarb while keeping the fibers short. Set the rhubarb aside with the raspberries.
  3. In a 3 quart saucepan, whisk the sugar, water, and cornstarch until the cornstarch is completely dissolved with no lumps. Bring the mixture to a boil then reduce the heat to simmer and stir frequently until the mixture is very thick, this should take approximately 5 minutes.
  4. Remove the pan from the heat and whisk in the 4 teaspoons of vanilla. Then gently mix in the rhubarb and the raspberries, until they are completely coated.
  5. In a medium (approximately 3 quart) bowl mix together the oats, flour, brown sugar, cinnamon, and salt.
  6. Melt the butter and whisk in 2 teaspoons of vanilla.
  7. Add the butter mixture to the oat mixture and mix until thoroughly combined and moist throughout the mixture.
  8. Spread half of the oat mixture, pressing it evenly onto the bottom of a 14 x 10 inch or a 13 x 9 inch baking pan.
  9. Spread the rhubarb mixture evenly over the first layer, then sprinkle the remaining oat mixture evenly on top. At this point, I like to lightly sprinkle just a few extra oats on top before placing it in the oven.
  10. Bake in the oven for 1 hour.
  11. Remove from the oven and let cool to allow the filling to set, or serve warm with vanilla ice cream on top.

Substitutions:

For a gluten free recipe, try replacing the flour with oat or rice flour.

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    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      Oh wow, this does look good. Your image of the raspberry rhubarb crisp really looks delicious and tasty. Now I want to have some. The recipe doesn't seem all that hard to make and it doesn't seem to take that much time either, which is good for those that might not have a lot of time.

    • getting there profile image
      Author

      getting there 4 years ago

      Thanks Ceres. Yes, it is a very simple recipe, and quick recipe to prepare. The cooking is what takes the time, but of course you can do other things like prepare the main course while you are waiting for it to cook.

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Pic is looking simply delicious. Great recipe, thanks for the same.

    • getting there profile image
      Author

      getting there 4 years ago

      You're welcome. I hope you enjoy!

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