Rhubarb raspberry crisp

My grandparents make a homemade dessert, usually a pie, around three times a week. They are well in their 80s, love great food and drink, and usually go to the store on a daily basis to get their groceries. I start this post out mentioning them as I “blame” them completely for my sudden urge to have something sweet to end my meal. This started during the holidays and hasn’t subsided. It was even encouraged when I asked for pie-making tools for Christmas. Needless to say I think Bryan is thrilled by my sudden sweet-tooth and baking urge.

I’ve made two pies this January – a raspberry-peach-cherry pie and a strawberry-peach-cherry pie with from-scratch crust to boot. I thought it was time to break up the pies a bit and make a crisp. I’ve been eyeing the bag of flash frozen rhubarb at our local grocer, which comes from just up the road from us, so I picked it up today while we were out shopping. Even though rhubarb-strawberry is usually the typical pairing, the flash frozen raspberries (unsweetened) have been delicious and bring in a complex mix of sweet and tart. So without further ado, here’s the recipe:

Rhubarb raspberry filling:
2 1/3 C. frozen, chunked rhubarb
1 C. frozen raspberries
3 T. quick-cook tapioca
1/8 t. pickling salt
1 t. grated orange peel
¾ C. coconut sugar
2 T. melted butter

¾ C. quick oats
¾ C. flour
¾ C. brown sugar
¼ t. baking soda
¼ t. baking powder
1 stick melted butter

Pre-heat oven to 350.

Mix frozen fruit together and let sit for 15 minutes.

Mix in tapioca, salt, sugar and orange peel. Stir to mix thoroughly. Add melted butter and stir mixture once more. Yes, the melted butter may solidify as the fruit may still be frozen. Let sit for 10 minutes while you make the topping.

Stir dry items for the topping together in a dish (oats, flour, brown sugar, baking soda and baking powder) until mixed. Pour in melted butter and stir with fork.

Pour fruit mixture into 9×9 baking dish followed by topping.

Bake for 40 minutes or until fruit is bubbling and the topping is brown.

The result: a tart and sweet fruit delight. If you like things sweet, I would add more sugar to the filling, but I prefer my fruit to be more tart than sweet. I think this would be delicious topped with coconut whipped cream, but we’re without a can of full-fat coconut milk.

Related posts:

  1. Getting our fruit, any way we can
  2. Roasted Banana and Coconut Ice Cream
  3. Thanksgiving Leftovers Reinvented
  4. Pork and apples in a cherry stout sauce
  5. Jalapeno Cornbread Recipe, Simple and Delicious

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.