[recipe] Rhubarb Raspberry Crisp

[Guest guest]

All that rhubarb talk we had going here last week,

and I forgot to share this one. It is so good.

I love it served warm over vanilla ice cream.

 

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 ~

 

Forget about likes and dislikes. They are of no consequence.

Just do what must be done. This may not be happiness, but

it is greatness.

~ George Bernard Shaw (1856-1950)

[Guest guest]

Oh this sounds wonderful - I bet you could experiement with other berries, too!

 

And by the way, here's a comment on the " Rhubarb Bars " posted here

recently. I made them last night...couldn't find a 9 x 9 pan, so made it

in a 10 " pie pan. It is wonderful! (I did add an extra teaspoon of

cornstarch to the recipe as I like the sauce thicker). Hubby said it is a

definite keeper. And it was oh, so easy.

 

Jeanne