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Raspberry and Rhubarb Crisp

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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See Also
Rhubarb Tea Coolers

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Raspberry and Rhubarb Crisp


  • Author: Patty Price
  • Yield: 4 servings 1x

Description

Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream. Adapted from Eating Well.


Ingredients

Scale

for the filling

  • 4 (or more) stalks fresh rhubarb, sliced
  • 2 cups (or less) fresh raspberries (use about 4 cups fruit)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

for the topping

  • 1/2 cup spelt flour (or all purpose flour)
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat the oven to 375F.
  2. Coat a small baking pan with baking spray, I used one about 6×7″
  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.
  • Category: Baking, Desser

 

View 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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