An Inspired Cook

In early summer I am always on the lookout for fresh rhubarb. I love the tart and tangy taste of rhubarb that makes the most delicious desserts.  Occasionally I find it at the farmers market but rarely at the grocery store.  Imagine my surprise when I found fresh crisp stalks in my local grocery store.  I couldn’t pass them up and picked up several stalks of rhubarb along with some fresh raspberries with the idea to make a cobbler or crisp.  I decided to make individual crisps in half pint jars.  They were easy to make and really cute to serve for a special occasion.

The filling consists of fresh rhubarb, raspberries, lemon juice, vanilla, sugar and arrowroot for thickening.  You could always use cornstarch to thicken as well.

Chop the rhubarb and measure out 2 cups.  To that add 2 cups of fresh raspberries.

Add 1/2 cup of sugar.

1 tablespoon of lemon juice.

3 tablespoons of arrowroot or cornstarch.

About a teaspoon of vanilla.

Toss everything together and let sit for a few minutes.

In the meantime I’m going to get the topping started.  It consists of flour, oats, turbinado sugar, butter, cinnamon and salt.

In a medium mixing bowl, combine the sugar, flour, oats, cinnamon and salt.  I found some walnuts in the pantry and chopped about 1/4 cup to add a little crunch.

Add the softened butter to the dry ingredients and blend with a pastry cutter.

It should be a crumbly topping like this.

I filled 6 half pint jars almost to the top with the rhubarb and raspberry mix.

Spoon the crumbly topping over the fruit.

I filled it above the rim of the jar but it will cook down as it heats in the oven.  Place in a 350 degree oven for 40 – 45 minutes.

The filling should be bubbly and the top golden crisp.

It was so good with a scoop of homemade vanilla ice cream.


Rhubarb Raspberry Crisp

Filling:
2 cups Fresh Rhubarb, sliced diagonally
2 cups Fresh Raspberries
1/2 cup Sugar
1 tablespoon Lemon Juice
3 tablespoons Arrowroot Starch or Cornstarch
1 teaspoon Vanilla

Topping:
1/2 cup plus 2 tablespoons Unsalted Butter
3/4 cup Flour
3/4 cup Oats
1/2 cup Turbinado Sugar (Sugar in the Raw)
1/4 cup Walnuts, roughly chopped
1/2 teaspoon Cinnamon
1/2 teaspoon Salt

Preheat oven to 350 degrees.

In a large bowl, combine the rhubarb, raspberries, sugar, lemon juice, arrowroot starch and vanilla.  Toss well to coat evenly.

To prepare the topping, combine the flour, oats, turbinado sugar, walnuts, cinnamon and salt. Cut in the butter with a pastry cutter.  The topping will become crumbly.

Fill 6 half pint jars with the fruit filling almost to the top of the jars.  Spoon an even amount of crumb topping in each jar which may go above the rim line.  Bake at 350 degrees for 40 – 45 minutes.  The filling should be bubbling and the topping golden and crisp.  Let cool.  Serve with vanilla ice cream if desired.

Makes 6 servings.