Saturday, February 12, 2011

Raspberry Rhubarb Crisp

Raspberry Rhubarb Crisp**
This is a recipe that I created last summer when I wanted to make a rhubarb crisp but also needed to use ingredients that were in my pantry or freezer.  I haven't made this since then but am confident enough to post the recipe.

RASPBERRY RHUBARB CRISP

For the Filling:

4 cups chopped fresh rhubarb
1 cup fresh raspberries
3 Tablespoons sugar (1/4 cup)
1 teaspoon cinnamon
1/4 cup flour
2 Tablespoons water

For the Topping:

1/2 cup flour
1/2 cup quick oatmeal
1 Tablespoon wheat germ
1 Tablespoon ground flaxseed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup sucanat
1/4 cup butter


Ready to bake
Gently mix the filling ingredients together and place in an 8" x 8" baking dish.   Combine the dry topping ingredients until they're well mixed and then cut in the butter until the mixture is crumbly.

Carefully distribute the topping evenly over the rhubarb/raspberry filling.

Fresh from the oven!

Bake at 375 degrees F. for 35 to 40 minutes or until the fruit filling is bubbly and the topping is golden brown.

Cool for 10 or 15 minutes.  Serve warm or room temperature with a dollop of whipped cream or ice cream.


A little background:
I was experimenting with rhubarb recipes.  A follower of Lake Mary Musings told me she loves rhubarb but she's the only person in her family who does, so I offered to bake something "rhubarby" and send it to her!

"E." doesn't like nuts so I used wheat germ and ground flaxseed to give the topping a nutty texture.  I love nuts, though...from now on when I prepare this recipe I'm going throw in a few nuts just for an extra crunch.  As it turned out, fruit crisps just aren't suitable for shipping.  So...we enjoyed it, ourselves!

In the end I made an Orange Rhubarb Breakfast Cake because it was the only recipe I tried that I could send through the mail without spoiling en route.  It was very good but the rhubarb flavor was a little too subtle for me.  I'll try the recipe again with a tweak or two and probably post it, as well.

** When I baked this Raspberry Rhubarb Crisp I forgot to take a photograph of a single serving!  So...the photograph at the top of the page is courtesy of Creative Commons and Flickr photographer Little Blue Hen. 

Many thanks!   I 'll prepare this recipe, again, and post my own photograph. In the meantime, thank goodness for the generosity of photographers like Little Blue Hen and the Flickr community.

3 comments:

  1. I remember your rubarb summer and made this recipe for my New England husband. He loved it, as did I (burp).

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  2. I have read through your recipes, and I have to say, You were born to write recipes. That, and other things, but you are very good, so natural. I loved reading them. They sound and look scrumptious. Congrats on a great new blog!

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  3. Thanks, Kittie. I can hardly wait for rhubarb season!

    Well, thank you, Teresa. I love to cook and bake and it just seemed like a natural extension of Lake Mary Musings. That's my chatty blog...this one is more "hands on". You're such a good friend and I do appreciate your support.

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