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