Rhubarb Raspberry Crisp

Posted on June 5, 2013
Hi, Everybody! I hope you are all having a good week and enjoying some June sunshine! One of my favorite things about this time of year is all the seasonal fruit that fills the grocery stores and farmer’s markets. I love that sweet, delicious smell of fresh peaches and strawberries, and the beautifully vibrant colors of all the fruits. One of my favorites of the season is rhubarb. I love the fresh, tart taste it adds to desserts, and I love the bright pink color that it produces as it’s bubbling away while it bakes! I wanted to make something a little different than the traditional strawberry-rhubarb pie, so I came up with this Rhubarb Raspberry Crisp, which is to die for! Paired with the sweeter raspberries and a dash of vanilla, the rhubarb filling is just tart enough, and complements the sweet, crunchy topping just perfectly! Add some vanilla ice-cream on top of your warm Rhubarb Raspberry Crisp, and you have the most wonderful summer dessert!
*Serves Two*
3/4 rhubarb stalk, chopped
4 oz fresh raspberries
1/2 tbs cornstarch
1/4 tsp pure vanilla extract
2 tbs granulated sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
2 1/2 tbs unsalted butter, softened
2 1/2 tbs brown sugar
Tiny pinch of salt
1. First, prepare your fruit. Wash the raspberries and scrub the rhubarb well. Cut off both of the ends of the rhubarb stalk, then cut it into small chunks. Place all the fruit in a small bowl and gently toss it with the granulated sugar (if you prefer a sweeter filling, add an extra tablespoon of it). Set aside.
2. Next, prepare your topping. In a small bowl, combine all the ingredients together. You could definitely use a food processor or a mixer to get all the ingredients combined, but I prefer to do it by hand. You should end up with medium sized crumbles that you will spread over the fruit.
3. Preheat your oven to 350 deg F and finish off your fruit filling by adding in the vanilla extract and the cornstarch. Mix gently, so you don’t mush the raspberries. Place all the fruit evenly into your baking dish (I used a small, 7 inch oval baking dish) then cover with the topping. Place the baking dish onto a larger baking sheet covered with foil or baking paper (just to make sure that any liquid that comes out of the crisp is caught on it and you don’t have to scrub your oven afterwards!) Bake for about 45 minutes, or until the top is golden brown and the fruit is bubbling (I covered the baking dish with foil after about 20 minutes of baking time to make sure the topping didn’t burn). Let cool for a couple of minutes, then serve warm with vanilla ice-cream.
(*Note: You will need to double or triple the recipe for the filling as well as the topping if you are making it for a big crowd! This recipe only makes a dessert to share for two!)
Happy Baking, Everyone!

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  • Jemma June 5, 2013 at 9:20 pm

    Oh Yum!!
    My mouth is watering-I really want a warm slice right now!
    Happy Hugs-

    • Maria June 6, 2013 at 10:55 am

      Thanks, Jemma! It’s a delicious summer dessert! Thanks for stopping by, have a great rest of your week! 🙂

  • Ms Lemon of Make Mine Lemon June 5, 2013 at 10:56 pm

    This looks like such a delicious dessert. Your photography really makes it look like you want to reach in and take a bite.

    • Maria June 6, 2013 at 10:55 am

      Thank you so much!

  • Dana DeVolk June 6, 2013 at 8:31 am

    Looks amazing, yummy! We would love it if you would link up at our linky party:
    Two Girls and a Party
    Live every Wednesday to Sunday. Hosted by:
    Dana @ This Silly Girl’s Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

    • Maria June 6, 2013 at 10:56 am

      Thanks so much, I linked up 🙂

  • Leslie Lambert June 6, 2013 at 10:46 am

    What a fabulous picture…this looks divine! This would be perfect to link up to my Create It Thursday post..it’s live now! http://www.lambertslately.com/2013/06/create-it-thursday-5-plus-features.html

    • Maria June 6, 2013 at 10:56 am

      Thank you, Leslie! I liked up to your party 🙂

    • BurntApple June 9, 2013 at 11:08 pm

      What a gorgeous recipe! The photos turned out beautiful. I haven’t tried raspberry and rhubarb together, so this is going on my food bucket list. 🙂

    • Maria June 12, 2013 at 11:01 am

      Thank you so much!

  • Carrie June 13, 2013 at 7:18 am

    This looks delicious and beautiful!! Thanks for sharing it at Think Tank Thursday. I featured it today.

  • anyonita green June 13, 2013 at 5:57 pm

    ANY kind of fruit crumble is a hit in my house & this one looks DELICIOUS! Love how vibrant and pink it is! 🙂 Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-14-plus-16-dad-approved-fathers-day-recipes.html

  • Lynn@Happier Than a Pig in Mud June 18, 2013 at 7:40 pm

    Your photos are gorgeous! Really inspirational:@)

    • Maria June 18, 2013 at 9:04 pm

      Thank you so much, that’s so sweet of you to say! 🙂

  • Joey July 12, 2013 at 6:54 am

    It looks gorgeous 😀 I finally found some rhubarb today, frozen but still rhubarb ^^ Can’t wait to try this! Love the photos, especially the juices dripping down the dish…

  • Karen May 16, 2014 at 2:30 pm

    This sounds wonderful and I love rhubarb. I will be making this. Thanks for sharing.

  • Brenda Little May 31, 2014 at 9:48 am

    Back to say we had this recipe (times two) yesterday and it was very easy and very delicious. Thank you!
    Shared on my Pinterest board Recipes For One or Two People.

  • Lynn July 27, 2016 at 9:48 pm

    I made this recipe,doubled, last night, subbing sugar (white and Brown) for stevia. My two boys and myself ate the whole thing (them with ice cream and greek yogurt for me) and it was delicious. I was asked to remake it for camp tomorrow night……quadruple this time.

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