Here’s a dessert that’s sweet and a little tart at the same time! Raspberry Rhubarb Crisp is perfect with whipped cream or ice cream served alongside.
If you love fruit desserts like this, try my Summer Fruit Crisp too!
More Recipes Like This:
Rice Pudding with Rhubarb: Elegant and so delicious, this one scented with rose water..
Raspberry Rhubarb Crisp
- 3 cups Rhubarb, fresh, washed and dried, ends trimmed, cut in 1/2" pieces
- 1 1/2 cups Raspberries
- 1 1/2 cups Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Flour
- 1/2 teaspoon Cinnamon
- 1 cup Flour
- 1/3 cup Sugar
- 1/4 Brown Sugar, packed
- 1/2 teaspoon Cinnamon
- 1/8 tsp Salt
- 1 stick Butter, cold, cut in small pieces
- Make the RHUBARB RASPBERRY MIXTURE
- In a medium mixing bowl, combine the cut rhubarb, raspberries, sugar, vanilla, flour and cinnamon. Carefully mix the ingredients until combined, being careful not to crush the raspberries
- Make the CRUMB TOPPING
- Place the flour, sugars, cinnamon, sea salt and butter in a food processor and mix until combined. The mixture will be cornmeal-like and will stick together when gently squeezed with your hand.
- Heat oven to 400.
- Prepare a shallow baking dish by coating with a little non-stick spray or butter (I used a 10" baking dish).
- Place the rhubarb raspberry mixture in the baking dish and sprinkle the crumb mixture over the top. Use all the topping, even if it looks like a lot.
- Place baking pan in the middle rack of the oven and bake for 15 minutes. Reduce heat to 350 and continue baking until topping is crispy and golden, about 30 more minutes.
- Serve with whipped cream or ice cream.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
I did not come from a rhubarb family.
Apparently nobody in our house liked it, but really, we just didn’t know how to use it.
Rhubarb came with a general fear of sliminess, in an okra kind of way
My old friend Bonnie turned me on to the wonders of baking with fresh rhubarb. We worked together when I was in my early 20’s, and while I wasn’t a terrible cook, I didn’t know how to do much back then.
She was from a small town in the mid-west and was old-school, so when she served you a salad, it came with a chilled fork.
But it was her rhubarb vanilla cake I remember most. It was unlike anything I’d ever tasted- sweet and tart at the same time. I don’t know exactly how she made it, but the rhubarb was cut in small pieces mixed with sugar to make a syrupy sauce and placed in the bottom of a glass dish.
Yellow cake batter from a mix was then spooned over the top. It came out of the oven glorious and rosy and golden and was served with cold whipped cream.
It’d make you slap your Grandma – a phrase that exactly no one said where I grew up in Nevada.
After eating that cake, I decided I loved rhubarb.
Over the years Bonnie taught me about canning and preserving, which I still do every summer.
Sometimes we made fresh juice from the Concord grapes growing wild in her small yard. After a lot of squeezing, squishing, straining and draining and boiling, the juice was done – deep purple with a rare, sweet taste.
It was fabulous and refreshing, poured in a tall glass over crushed ice on those hot afternoons sitting on her front porch.
This was in the olden days, before every household had a juicer.
This raspberry rhubarb crisp has a light, buttery topping, that would probably even taste good on dirt. It’s that good.
Adding fresh raspberries to the mix is unexpected and tasty.
Rhubarb is totally worth a try – and makes a satisfying spring dessert.