Sunday, September 6, 2009

rhubarb raspberry crisp

I brought back frozen rhubarb from Susan's yard and frozen raspberries that I picked with Amy - and this sounds yummy! It would also be really good with strawberries instead of raspberries, or any other fruit sort of combo. Because the top is pretty simple, mixed flavors in the bottom work well.

From here.

The crisp:

* 1 cup rolled oats
* 1/2 cup all-purpose flour
* 1/2 cup finely chopped nuts (I used pecans)
* 1/2 cup brown sugar (I used less - more like 1/3 c)
* 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 (yes, it's a lot, but the crisp I grew up with had 1 cup butter!)

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.

The berries:

* 6 cups fruit (I used about 2 c rhubarb & 4 c raspberries, all frozen though they thawed by the time I put it in the oven)
* 1/2 - 3/4 cup granulated sugar (depends on tartness)
* 1-2 tablespoons cornstarch

2. 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° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

Very good with ice cream!

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