I think we’ve reached the end of rhubarb season around here… and that makes me incredibly sad.
My rhubarb plants got choked out by weeds this year (I know, I know…) and I never got around to buying our local grocery’s 15lb bag to stock my freezer… so I am now out of luck until next year.
I must say, though… this crisp was the perfect way to send the season out with a bang!
Rhubarb perfectly balanced with raspberries (fresh or frozen work fine here!) and a sweet buttery crumble topping.
I keep my crumbles pretty tart, because I like to serve them warm with ice cream. If you don’t want to serve yours with ice cream, feel free to up the sugar a bit in the fruit mixture!
Raspberry Rhubarb Crumble Recipe
4 cups raspberries (about 1 1/2 pints)
4 cups chopped rhubarb
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh squeezed lemon juice
1 1/2 cup firmly packed brown sugar
1 cup flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon cardamom
1/4 teaspoon salt
2/3 cup butter, softened
Preheat the oven to 375ºF.
In a large bowl, gently toss together the raspberries, rhubarb, sugar, cornstarch & lemon juice. Dump into a 9×13″ baking dish.
In another large bowl, stir together the brown sugar, flour, oats, spices & salt. Mix in the butter with a fork, or your hands, until everything is moistened.
Sprinkle the topping mixture in clumps evenly over the fruit in the baking dish. Bake for 1 hour, or until the fruit is bubbly and the topping is golden brown.
Serve with ice cream or sweetened whipped cream!