For a richer flavor, try using browned butter in the crumble topping. If you don't have fresh raspberries, frozen ones work well. Do not thaw before using. A dash of cinnamon in the crumble adds a warm spice note. Serve warm, topped with vanilla ice cream or whipped cream.
Rhubarb-Raspberry Crunch
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS456
Embrace the taste of summer with this delightful Rhubarb-Raspberry Crunch. A symphony of tart rhubarb and sweet raspberries, crowned with a golden-brown oat and brown sugar crumble. Perfect served warm with a scoop of vanilla ice cream or a splash of cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol20 mg
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Fiber2 g
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Protein2 g
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Saturated Fat5 g
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Sodium78 mg
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan. (5 minutes)
02 Step
Recipe View 2 mins In a large bowl, whisk together granulated sugar, tapioca, cornstarch, and salt. (2 minutes)
03 Step
Recipe View 3 mins Add the rhubarb and raspberries to the sugar mixture; gently toss to coat evenly. Transfer the fruit mixture to the prepared baking pan. (3 minutes)
04 Step
Recipe View 2 mins In a medium bowl, combine brown sugar, flour, and oats. (2 minutes)
05 Step
Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
06 Step
Recipe View 1 mins Sprinkle the crumble topping evenly over the fruit mixture. (1 minute)
07 Step
Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is tender and bubbling. (45 minutes)
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Maudie Rutherford
May 15, 2024I made this for a summer party, and it was a huge hit! Everyone loved it.
Imelda Becker
Mar 18, 2024This recipe is amazing! The perfect balance of sweet and tart.
Earnestine Nitzsche
Feb 13, 2023The crumble topping is so good! I might add a few chopped nuts next time for extra crunch.
Carmelo Becker
Dec 2, 2022Easy to follow and delicious! Definitely a keeper.