RHUBARB RASPBERRY CRISP
Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
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[email protected]This is a great recipe for a summer dessert. The rhubarb and raspberries are fresh and flavorful, and the crisp topping is the perfect finishing touch.
Munal Koli
[email protected]I love the combination of rhubarb and raspberries in this crisp. The tartness of the rhubarb balances out the sweetness of the raspberries perfectly.
Judith Ogweno
[email protected]This was my first time making a crisp, and it turned out great! The instructions were easy to follow and the crisp was delicious. I will definitely be making this again.
Waleed Tahir
[email protected]I've made this crisp several times now and it's always a hit. The rhubarb and raspberries are so juicy and flavorful, and the crisp topping is perfectly golden brown.
Rehan Siddique
[email protected]This rhubarb raspberry crisp is a delicious and easy-to-make dessert. The combination of tart rhubarb and sweet raspberries is perfect, and the crisp topping is the perfect finishing touch.