Rhubarb is one of those fruits I always worry I’m going to miss, its season is so short-lived. I’m glad we didn’t miss it this year—I found the most beautiful cherry-red stalks at the farmers market last weekend. Since rhubarb baked on its own can be a little pallid, I paired it with raspberries to give this crisp a boost of red-berry color and flavor. The result was tangy, tart and delicious, especially with a scoop of whipped cream. And I'm a little embarassed to say that we ate the leftovers for breakfast.
raspberry rhubarb crisp
1 1/4 cup rolled oats
1/2 cup all purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
6 tablespoons butter, cut into chunks
1/2 cup chopped almonds
3 cups chopped rhubarb (from about 1 pound stalks)
3 cups fresh or frozen raspberries
1/3 cup sugar
1 tablespoon cornstarch
In a bowl, mix oats, flour, brown sugar, and salt. Rub the butter into the dry ingredients with your fingers or a fork until the mixture forms coarse, uniform crumbs. Stir in the almonds.
Preheat the oven to 375°. In a large bowl, stir together the sugar and cornstarch. Add the rhubarb and berries and mix well. Pour the fruit mixture into a shallow 2 to 3 quart baking dish. Sprinkle the top evenly with the oat mixture.
Bake until the topping is golden brown and the juices are bubbling, 35 to 40 minutes. Let stand at least 10 minutes before serving.
Makes 8 servings