Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream.
By Patty Price
I was looking everywhere for the fresh stalks of rhubarb and by the time I found them, a very nice man was already putting the last of the rhubarb, all 8 stalks, in his bag and when he saw my reaction-he offered to split the last of the rhubarb with me. Which was perfect for one main reason-I always make more dessert than I need! Does anyone else have this problem?
I love early Spring rhubarb in a crisp, cobbler or pie and usually I add fresh strawberries but a recipe from Eating Well got me thinking to try raspberries for a change. I’m very happy I did because in addition to being bright red and very pretty, my crisp was delicious with the melty vanilla frozen yogurt on top.
- 4 (or more) stalks fresh rhubarb, sliced
- 2 cups (or less) fresh raspberries (use about 4 cups fruit)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup spelt flour (or all purpose flour)
- 3 tablespoons packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- ½ cup pecans, chopped
- Preheat the oven to 375F.
- Coat a small baking pan with baking spray, I used one about 6x7"
- Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
- Combine the flour, brown sugar, baking powder and salt in a medium bowl, sprinkle the butter pieces on top and rub in with your finger tips until just combined. Stir in the chopped pecans.
- Spoon the filling into the prepared pan, then add the topping.
- Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
- Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.