Rhubarb-Berry Crisp


Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Dessert | Diet: Vegetarian

Tart and tangy rhubarb is one of the harbingers of spring. Rhubarb and strawberry is a classic combination, but rhubarb also goes extremely well with raspberries, apples, cherries, and pear. If you don't have much time, chop your rhubarb, put it in a pan with water and some sugar, and cook it into a sauce. If you do have time, make a crisp...

  • 1 pound rhubarb
  • 5 ounces or more frozen raspberries, or any other berry or fruit of your choice
  • 1/2 cup maple syrup, or 1/2 cup sugar (you may want to add more, to taste)
  • 1 1/2 teaspoons cinnamon (cardamom, ginger, and pepper also go well with rhubarb. Add them if you wish!)
  • 2 teaspoons vanilla
  • 1 teaspoon organic cornstarch (optional, this is used to thicken the liquid from the fruit)
  • 2 cups rolled oats
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees, and butter a 9x13 glass baking dish. 
  2. Rinse the rhubarb, cut the stalks in half to shorten them, and cut each half into quarters, lengthwise. Make 1/4-inch slices across the quarters. In your baking dish, combine the rhubarb slices with whole berries, or chopped apples or pears. 
  3. Add maple syrup or sugar to the fruit, as well as the spices, vanilla, and cornstarch, if you're using it. Stir well with your (clean!) hands, or with a spoon or spatula, until all items are evenly distributed. 
  4. In a bowl, combine the oats, butter, sugar, cinnamon and salt. Squish it all together with your hands, or do it the hard way and use a wooden spoon. Taste a little...does it need more salt, sugar, or cinnamon? 
  5. Sprinkle the oat topping over the fruit. 
  6. Bake the crisp until the topping is golden brown, and the fruit is simmering when you open the oven. I like to check it after 30 minutes, but it may take 40.