Guest guest Posted May 18, 2008 Report Share Posted May 18, 2008 Here is a wonderful way to use two of my favorite things: rhubarb and raspberries! Rhubarb Raspberry Crisp 4 cups chopped fresh rhubarb (1 inch pieces) 2/3 cup sugar Juice and peel of one orange 1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 tsp ground cinnamon 1/2 cup cold butter or margarine, cut into small pieces 1/2 cup rolled oats 1/4 cup chopped pecans 1/2 pint fresh raspberries In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Add oats and pecans; mix well. Turn rhubarb mixture into an 8 inch square baking pan. Sprinkle evenly with raspberries and cover all with crumb toppiing. Bake at 350 degrees for 45 minutes or until topping is browned. Yield: 9 servings ~ PT ~ Ful wys is he that can himselven knowe! ~ Chaucer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 This is GREAT! I didn't have quite enough rhubarb, so I used 1 cup of blueberries. I can see that the recipe would work for any cookable fruit. Thanks, PT! , " ~ PT ~ " <patchouli_troll wrote: > > Here is a wonderful way to use two of my > favorite things: rhubarb and raspberries! > > Rhubarb Raspberry Crisp > > 4 cups chopped fresh rhubarb (1 inch pieces) > 2/3 cup sugar > Juice and peel of one orange > 1 cup all-purpose flour > 1/2 cup packed brown sugar > 1/2 tsp ground cinnamon > 1/2 cup cold butter or margarine, cut into small pieces > 1/2 cup rolled oats > 1/4 cup chopped pecans > 1/2 pint fresh raspberries > > In a large bowl, combine rhubarb, sugar, orange juice > and peel. > In another bowl, combine flour, brown sugar and cinnamon. > Cut in butter until crumbly. > Add oats and pecans; mix well. > Turn rhubarb mixture into an 8 inch square baking pan. > Sprinkle evenly with raspberries and cover all with crumb toppiing. > Bake at 350 degrees for 45 minutes or until topping is browned. > Yield: 9 servings > > ~ PT ~ > > Ful wys is he that can himselven knowe! > ~ Chaucer > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2008 Report Share Posted July 20, 2008 The use of blueberries sounds delicious. I hope it turned out well for you. ~ PT ~ , " heidiup1 " <heidi.uppgaard wrote: > > This is GREAT! I didn't have quite enough rhubarb, so I used 1 cup of > blueberries. I can see that the recipe would work for any cookable > fruit. > > Thanks, PT! Quote Link to comment Share on other sites More sharing options...
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