RHUBARB RASPBERRY CRISP

Rhubarb and raspberry is a lovely summer combination. Bring the two together in this easy baked crisp.

Yield: Serves 4.

RHUBARB RASPBERRY CRISP

Ingredients

  • 1 cup old-fashioned or quick-cooking rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp salt
  • 1/2 cup salted butter, chilled and cubed
  • 1/2 cup chopped pecans
  • 4 cups sliced rhubarb (1/2 inch)
  • 2 cups raspberries
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • Ice cream, optional*

Directions

  1. Preheat oven to 350ºF.
  2. To prepare crumb topping, combine oats, flour, brown sugar, cinnamon, ginger and salt in a bowl.
  3. Using fingertips, rub in butter until mixture is crumbly.
  4. Stir in pecans. Combine rhubarb, raspberries, sugar and cornstarch.
  5. Spoon into a greased shallow 2 quart baking dish. Sprinkle with crumb topping.
  6. Bake for 45 minutes or until juices are thick and bubbly and topping is golden brown. Serve warm with ice cream.
Nutritional analysis per serving:

506 Calories, 23.5 g fat, 5.1 g protein, 72.8 g carbohydrate, 6.9 g fibre, 182 mg sodium

*Ingredient not included in nutritional analysis.