|Title:||Raspberry Rhubarb Crisp|
|Category:||Fourth Of July|
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts (2 1/2 ounces)
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick) cold butter, cut into chunks
12 ounces rhubarb (about 3 stalks)
3/4 cup granulated sugar
2 tablespoons cornstarch
4 cups raspberries, rinsed and drained
In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups.
In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
Bake in a 350 degree F regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.
Serve ightly sweetened softly whipped cream or vanilla ice cream.
Makes 6 to 8 servings.
Nutrition per serving: Calories 398(41% from fat); Fat 18g (sat 7.8g); Protein 4.7g; Cholesterol 31mg; Sodium 163mg; Fiber 4.6g; Carboyhydrate 58g