Best 3 Rhubarb Raspberry Crisp Recipes
Calling all rhubarb and raspberry enthusiasts! Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. We present to you a delightful collection of rhubarb raspberry crisp recipes that are sure to become your new favorites.
These recipes showcase the perfect balance between the tartness of rhubarb and the sweetness of raspberries, creating a flavor symphony that will leave you wanting more. Whether you prefer a classic crisp with a golden-brown oat topping or a modern twist with a streusel or crumble topping, we have something for every palate.
Our featured recipes include the classic Rhubarb Raspberry Crisp, a timeless dessert that never fails to impress. For those seeking a gluten-free option, the Gluten-Free Rhubarb Raspberry Crisp is a delicious alternative. And for those with a sweet tooth, the Rhubarb Raspberry Crumble Crisp is a decadent treat that will satisfy your cravings.
Each recipe is carefully crafted to ensure the perfect combination of flavors and textures. From the juicy rhubarb and raspberries to the crispy topping, every bite is a perfect harmony of sweet, tart, and crunchy.
So gather your ingredients, preheat your oven, and prepare to indulge in a delightful culinary experience. Let's dive into the world of rhubarb raspberry crisps and create memories that will last a lifetime.
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
RHUBARB RASPBERRY CRISP
I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.
Provided by ELLeDoux
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
- Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
- Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
- Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g
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.
Tips:
- Use fresh rhubarb and raspberries: Fresh fruits are always best for crisps, as they have the best flavor and texture.
- Don't overcook the fruit: The fruit should be cooked until it is just tender, but not mushy. Overcooked fruit will lose its flavor and texture.
- Use a variety of spices: Spices can add a lot of flavor to crisps. Some good choices include cinnamon, nutmeg, and ginger.
- Don't overmix the topping: The topping should be mixed just until it comes together. Overmixing will make the topping tough.
- Bake the crisp until the topping is golden brown: The crisp is done baking when the topping is golden brown and the fruit is bubbling.
Conclusion:
Rhubarb raspberry crisp is a classic summer dessert that is easy to make and loved by people of all ages. With its sweet and tart flavor, crispy topping, and gooey filling, it's the perfect way to end a summer meal. So next time you have some fresh rhubarb and raspberries, be sure to give this recipe a try. You won't be disappointed!
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