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Rhubarb Raspberry Crisp
Every time I’ve entered our Boone County Bake-Off, I’ve won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! The orange juice and zest give it a real zip. See if your family thinks it’s a winner, too. —Mabeth Shaw, Lebanon, Indiana
Ingredients
- 4 cups chopped fresh rhubarb (1-inch pieces)
- 2/3 cup sugar
- Juice and zest of 1 orange
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chilled butter, cut into small pieces
- 1/2 cup rolled oats
- 1/4 cup chopped pecans
- 1/2 pint fresh raspberries
Directions
- 1. In a large bowl, combine rhubarb, sugar, orange juice and zest. In another bowl, combine flour, brown sugar and cinnamon; cut in butter as for pastry. Add oats and pecans; mix well. Place rhubarb mixture in an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts
1 each: 306 calories, 13g fat (7g saturated fat), 27mg cholesterol, 110mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 3g protein.
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