Rhubarberry Crisp

Rhubarb has the amazing ability to marry with  other great fruits that result in some wonderfully delicious desserts! Any kind of berry enhances a rhubarb dish, along with oranges and apples. My supply of rhubarb was running low, so I opted for a recipe that needed 3 cups of rhubarb and 3 cups of raspberries. Although this recipe has more sugar than I like to put in a dessert, it redeems itself with whole wheat flour and oatmeal! If you didn’t like rhubarb, you could substitute the fruit of your choice. I have made this before with a mixture of blueberries and raspberries. If you desire you could also add a 1/2 c. of chopped pecans or walnuts. This recipe comes together quick with a minimum of steps! Enjoy!

Wash, trim and cut-up 3 c. of rhubarb.

Place rhubarb in large saucepan along with three cups of raspberries. (I used frozen)

Let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened.

Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Pour hot fruit mixture over this.

Top with remaining crust crumbs.

Bake in 350 oven for 30 minutes. Serve warm with a dollop of vanilla ice-cream.

Since I was taking this dessert to another family, I made a little one in a custard cup to photograph and taste. My honey thought this was a pretty good addition to his green smoothie breakfast!

Rhubarberry Crisp

1 c. whole wheat flour
1 c. oatmeal
1 c. brown sugar
1 t. cinnamon
1/2 c. butter
3 c. rhubarb
3 c. raspberries
1 c. sugar
1 T. vanilla
3 T. cornstarch

Mix together flour, oatmeal, brown sugar and cinnamon; stir in melted butter. Press half of mixture into greased 9×13” pan. Mix rhubarb, raspberries and sugar in large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture. Bake for 30 minutes at 350.