Rhubarb Raspberry Crisp

Rhubarb Raspberry Crisp is a delightful dessert that perfectly balances tart and sweet flavors with a satisfying crunch. This easy-to-make crisp features a vibrant filling of tangy rhubarb and juicy raspberries, combined with a touch of sugar to create a sweet and tart fruit base. Topped with a buttery, golden-brown crumble made from oats, flour, and brown sugar, this crisp delivers a perfect mix of textures—soft and juicy fruit filling with a crisp, crumbly topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, Rhubarb Raspberry Crisp is a comforting dessert that’s ideal for spring and summer gatherings or any time you crave a burst of fresh, fruity flavor.

Ingredients:

For the Filling:

• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups fresh raspberries (or frozen, thawed)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

For the Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar-sized ovenproof dish.
2. Prepare the Filling: In a large mixing bowl, combine the chopped rhubarb, raspberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently until the fruit is evenly coated with the sugar mixture. Pour the fruit filling into the prepared baking dish, spreading it out evenly.
3. Make the Topping: In another mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble the Crisp: Sprinkle the oat topping evenly over the fruit filling, covering it completely.
5. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
6. Cool and Serve: Remove the Rhubarb Raspberry Crisp from the oven and let it cool for about 10-15 minutes. This allows the filling to set slightly. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy this Rhubarb Raspberry Crisp as a delicious and comforting dessert that’s perfect for celebrating the flavors of spring and summer. Its combination of tart rhubarb, sweet raspberries, and crunchy topping makes it a crowd-pleaser that’s sure to delight!