Oh Springtime! We all get so excited when the rhubarb starts popping thru the garden soil, and it is watched CAREFULLY until we have the first crop ready to pick! Will it be jam, or pie, or better yet, a beautiful Rhubarb Raspberry Crisp?
Rhubarb Raspberry Crisp is the perfect summer dessert, and one of our family favorites! Tart rhubarb is paired with fresh ripe raspberries, and topped with a buttery sweet oat topping that will remind you of a warm and chewy oatmeal cookie. Serve warm with a scoop of fresh vanilla ice cream for an extra sweet surprise!
ALL ABOUT RHUBARB...
RHUBARB CRISP TIPS & TRICKS:
RHUBARB CRISP RECIPE VARIATIONS:
PATIENCE IS A VIRTUE...
The hardest part is letting this cool down from the oven - everyone is ready to dig in right away!
A scoop of Rhubarb Berry Crisp in a bowl, topped with some fresh vanilla ice cream and drizzled with a little "extra" crisp from the pan makes for a perfect treat. Hope that you enjoy this as much as we do!
RHUBARB RASPBERRY FILLING:
2 cups chopped rhubarb
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract or vanilla bean paste
2 tablespoons cornstarch
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
½ cup unsalted butter (cold)
Ice cream or whipped cream for serving, optional
HOW I MAKE THIS:
YIELD: 6 servings
Originally posted May 2013; revised and reposted June 2021.
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