Raspberry Rhubarb Crisp

Welcome back to my absolute favorite rhubarb flavor combinations E.V.E.R. Raspberry + rhubarb = dreams coming true. I'm actually seriously passionate about this: BEST FLAVOR COMBO EVER. BEST USE OF HYPERBOLE EVER. Heeeeeeyaaah! {Note to self: cut down on coffee}

This crisp may appear to be one little tiny serving, but I assure you it's actually one big ol' pan of heaven — I had a bit leftover and made one small one to sneak in as lunch before serving the big pan at a dinner party. Sorry? No, not sorry AT ALL! You could make all of them in cute little dishes, if you want! I just almost typed "adorbs" and then realized that as ridiculous as I am, I cannot say that word in all seriousness right now. Whoopsies.

Basically, this is your ideal summer/spring dessert. By "your" I clearly mean "my" ... but we're tight like that, right? Right. This is seriously ideal though because 1) it taste re-freaking-diculously good, 2) it's so quick and easy to throw together, 3) I'm claiming (as I do with most recipes here) that it's healthy. I mean, it's fruit! And oatmeal! That's basically salad! How many times do I need to claim this about a dessert before it's actually true!? Maybe we've crossed that threshold: BEHOLD, MY RASPBERRY RHUBARB SALAD! Yeah? Yeah? OK I'll keep trying...

Last week Portland had the most beautiful weather and my entire neighborhood reeked of barbecues. What is the word for "reeked" with a good connotation? It was AMAZING to go outside and smell charcoal and roasting burgers and all things SUMMER. It made me want to whip up another batch of this and walk into the nearest grassy yard I could find and introduce myself. I mean, I'm basically new to this city and trying to make friends like an adult ... isn't that how it goes? Thinking about playing out the scenario in real life makes me actually nauseated. I would probably die before I even got out the door. Also, that sounds like a reaaaally creepy way to make friends.

Really though, making friends is kind of a brand new endeavor to me. In the last ten years, I've mostly made friends as a couple, through work, etc. Now I am single, working from home ... it actually takes effort to meet people. That said, I'm completely stepping out of my comfort zone and going on blind lady-dates with random people mutual friends of friends (seriously, many steps removed, it's crazy how helpful people are when you're new to an area!). It's going so well! I'm meeting so many beautiful, lovely, smart, talented women! Also, I'm getting to know the coffee-shop scene near my house *very* well. I'm not complaining!

Have we totally gone off track? We were talking about delicious raspberry rhubarb crisp, then barbecues, then being creepy, then blind lady-dates. Let's come full circle: MAKE THIS CRISP ASAP! Rhubarb is only in season for a limited time! Go get your rhubarb on! Don't forget the lemon zest! Get oaty! Have your raspberry rhubarb "salad" and share it with friends! LOVE YA! xo

Raspberry Rhubarb Crisp

★★★★★ 5 from 3 reviews

• Author: by Mary
• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 50 minutes
• Yield: 6 1x

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Ingredients

Units USM Scale 1x2x3x

• ½ cup flour
• ½ cup (packed) golden brown sugar
• ¼ tsp salt
• ½ tsp cinnamon
• 6 Tbsp cold butter, cubed
• 1 cup old-fashion oats
• 4 cup fresh rhubarb, chopped
• 2 cups fresh (or frozen) whole raspberries
• ¾ cup white sugar
• 2 tsp cornstarch
• 2 tsp fresh lemon zest

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Instructions

1. Preheat the oven to 400F.
2. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse to blend together.
3. Add the butter to the processor, and pulse until no chunks are bigger than pea-sized. Add the oatmeal and pulse to combine, but not to chop up the oats. Set aside (keep cold if you're not working very quickly here).
4. Toss together the rhubarb, raspberries, sugar, cornstarch, and lemon zest. Mix well, then pour into a buttered 8x8" baking dish.
5. Top with the oat crumble mixture, and bake for 45-50 minutes. The fruit should be bubbling, and the crumble should be turning light golden-brown. Remove and serve warm with vanilla ice cream.

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