Storm the Cassoulet

Rhubard Raspberry Crisp

on June 11, 2013



1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)

2/3 cup granulated sugar

Zest and juice of 1 orange

1 cup all-purpose flour

1/2 cup dark brown sugar

1/2 teaspoon cinnamon

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

1/2 cup rolled oats

1/4 cup hazelnuts, skinned, toasted, and chopped (optional)

1/2 pint fresh raspberries


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: