rhubarb is a such a wonderful summer ingredient - i love the tart tangy flavor it adds to fruit and it makes a perfect pair with vanilla ice cream. i got one of these in the mail recently and it's a whole new taste of rhubarb! i tend to prefer crisps to cobblers or pies. well, i'd definitely eat and enjoy any of them but making a crisp couldn't be simpler - just combine fruit and sugar, sprinkle a crumbly mixture on top and pop it in the oven! the combinations of fruit are endless and you can use this recipe all year long with whatever fruit is in season - apple & currant, nectarine & blueberry, cherry & blackberry. but you have to top it off with this great haagen-dazs flavor i just discovered and help save the bees while you're at it!Rhubarb Raspberry Crisp
serves 2
1 pint raspberries
2 cups rhubarb, chopped
1/4 tsp lemon zest
1 tbs lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup whole wheat pastry flour
1/4 cup old fashioned oats
1/4 tsp ground cardamom
1/4 tsp salt
3 tbs unsalted butter, cut into small cubes
preheat oven to 375 degrees F. in a small bowl, combine raspberries, rhubarb, zest, juice and granulated sugar. toss together and put in a greased 1-quart baking dish. in another bowl, combine brown sugar, flour, oats, cardamom and salt. add butter and cut in with a fork or use your fingers to combine until mixture resembles a coarse meal. sprinkle evenly over fruit. bake 25-30 minutes or until bubbly and lightly brown on top. enjoy!
