rhubarb ~ raspberry crisp

Rhubarb~Raspberry Crisp / Patty's FoodI 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…Rhubarb~Raspberry Crisp / Patty's FoodRhubarb~Raspberry Crisp / Patty's Food

rhubarb ~ raspberry crisp

Yield: 4 servings

Adapted from Eating Well.

Ingredients

  • 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 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.
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Comments

  1. I love this so much! You’ve inspired me to go out and find some rhubarb.

  2. Patty, this looks so enticing! It’s making my mouth water. How sweet of the gentleman to share the last of the rhubarb. This proves there are good people out in the world! Ha ha. Enjoy the rest of your week!

  3. The goodness of the first rhubarb and berries of spring can not be overstated! You have captured the essence of the season in each moth watering spoonful.

  4. I can’t wait for the rhubarb season arrive here! Your crisp looks so inviting, Patty.
    Happy Easter!
    Angie

  5. That looks delicious, Patty! It won’t be long before I’ll be able to harvest my own rhubarb and this recipe will be tried. How gracious of that man to share the rhubarb with you! Now I have to see if I can find spelt flour at my grocery store!

  6. I love your combination of rhubarb and raspberries- it sounds so good in this crisp! I haven’t had rhubarb at all yet this spring, but now you’ve got me thinking about it. I always make too much dessert too, so I usually end up taking it to work so I don’t eat it all. :)

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