Rhubarb and Red Berry Crisp

A “Crisp” or a “Crumble”?  This dessert is made with fresh rhubarb from the garden, strawberries and raspberries.  With fresh lemon zest in the fruit to the oats in the crisp, this is a welcome family tradition that can stand up to a crowd or invite the intimacy for two.  Every time I take this out of the oven, people come out of the wood work to see what smells so good.  The rules of engagement are as follows; Only eat it warm with vanilla ice cream a’la mode and only serve it with hot coffee.  Don’t break the rules!  Are you listening?

Rhubarb and Red Berry Crisp
Using cooking spray, prepare a 7×11 inch glass baking dish.  Preheat your oven to 350 degrees.  The crisp will cook for 45 minutes. 
Rhubarb and Berries:
4 C. Rhubarb, sliced quarter inch thick
1 C. Strawberries, sliced
1 C. Raspberries whole
1/2 C. Sugar
zest from half a lemon

In a large bowl, add all of the ingredients above and gently stir until mixed. Let sit for five minutes and pour off excess moisture. Gently pour contents into prepared baking dish.  Set aside.

6 T. butter (yes, six!), room temperature
3/4 C. Sugar
1/2 C. White Flour
1/2 C. Wheat Flour
3/4 C. Oats
pinch salt

In a large bowl, add all of the ingredients above.  Using your finger tips, work butter into dry ingredients until contents look like little pebbles.  Sprinkle evenly over rhubarb and berry mixture.  Place crisp in center of heated oven and bake for 45 minutes or until top is golden.  Remove from oven.  You won’t be disappointed.


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