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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream. Ingredients:
1 cup rolled oats |
1/2 cup all-purpose flour |
1/2 cup finely chopped walnuts (2 1/2 oz.) |
1/2 cup brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon salt |
1/2 cup (1/4 lb.) cold butter, cut into chunks |
12 ounces rhubarb (about 3 stalks) |
3/4 cup granulated sugar |
2 tablespoons cornstarch |
4 cups raspberries, rinsed and drained |
Directions:
1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.
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