Thursday, June 16, 2011

Rhubarb Raspberry Crisp

1 1/2 lbs rhubarb, cut into 1-inch pieces (4 cups)
2/3 cup granulated sugar
zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small piees
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

1. Heat oven to 350. Combine rhubarb, granulated sugar, and orange zest and juice in large bowl. Stir to combine.

2. In another bowl combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

3. Put rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with topping.

4. Bake until topping is brown and crisp and juices are bubbling, about 45 min. Let cool slightly before serving.


1 comment:

Sunshineblog said...

looks yummy! I will try making it. Thanks for posting.