Rhubarb Raspberry Crisp

There is still a little rhubarb left in our garden! We both seem to have childhood memories of an abundance of rhubarb all summer long, and our mom confirmed that our minds aren't embellishing things.... yet this year we're running out and it's only early July.

We were going to attach a "fruit" tag to this post, but a fun fact courtesy of Wikipedia set us straight: rhubarb is botanically classified as a vegetable! However, in 1947 a New York court decided that because it is used as a fruit, it would be called a fruit - which conveniently resulted in lower taxes on it.

Rhubarb, whether you want to think of it as a fruit or a vegetable, is very tart. We adapted this Martha Stewart recipe by adding raspberries (and reducing the sugar) to naturally sweeten the crisp.

Rhubarb Raspberry Crisp

Serves 12 (we cut the recipe in half, but the full amounts are below)

2 pounds rhubarb - sliced into 3/4-inch pieces

1 1/2 cups raspberries

1/2 cup granulated sugar

2/4 cup all-purpose flour

1/2 cup cold butter, cut into pieces

1/2 cup packed brown sugar

1 cup rolled oats

1/2 teaspoon ground cinnamon

• Combine rhubarb, raspberries, sugar, and 1/4 cup of the flour. Put in 9 by 13 inch baking dish.
• In small bowl, use a pastry cutter to combine remaining 1/2 cup of flour and the butter. Add brown sugar, oats, and cinnamon. Alternatively, use the "pulse" setting on a food processor to combine ingredients. Sprinkle this topping over the rhubarb mix.
• Bake in 400 F oven for 35 - 45 minutes, until topping is golden brown and rhubarb is tender.
• If you'd like, serve with ice cream or vanilla yogurt.

Rhubarb in the garden

The stalks are edible... but the leaves are toxic

Fresh or frozen raspberries can be used

Tossed in the sugar mixture

Before going into the oven -

note that the topping is blended but still crumbly

Out of the oven

Fruit crisps are yummy for a breakfast treat too!