I made a new extremely generous friend in the produce aisle at Safeway yesterday. 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 grabbed a large basket of raspberries and a slightly smaller, better sized for a small family, rhubarb~raspberry crisp was on for dessert. I made one more stop in the freezer section, just had to pick up a small vanilla frozen yogurt to put on top of the going to be warm from the oven fruit crisp.
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. I wonder if Safeway has a new shipment of fresh rhubarb?? They must by now, just thinking…
Adapted from Eating Well.
- 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
- 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.