Raspberry and Rhubarb Crisp

Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream.
By Patty Price

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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.
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Raspberry and Rhubarb Crisp
 
Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream. Adapted from Eating Well.
Author:
Recipe Type: Baking, Desser
Serves: 4 servings
Ingredients
for the filling
  • 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
for the topping
  • 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
Instructions
  1. Preheat the oven to 375F.
  2. Coat a small baking pan with baking spray, I used one about 6x7"
  3. Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
  4. 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.
  5. Spoon the filling into the prepared pan, then add the topping.
  6. Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
  7. Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.

 

Patty Price

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty’s Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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1 Comment
  1. So, when do you add the vanilla? I got it in the oven and then looked back to see it sitting on the counter!!! Nowhere in the recipe does it say when to add. Guess I should have just thrown everything together, but I am a step by step follow the directions baker.

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