Raspberry Rhubarb Crisp

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

It is a happy day at my house. Today is the very last day of school. Hooray! We are so ready for summer. I am heading to Casual Blogger Conference tonight and I am totally excited! I can’t wait to learn lots of new tricks, take all the amazing class, and most of all, meet all the fabulous bloggers I’ve admired for ages. It is going to be so much fun! If you happen to be going, leave me a comment so I can look for you there. 🙂

Before I go I wanted to share a yummy recipe with you. My parents gave us a bagful of rhubarb from their garden, and some raspberries they had frozen from last year. Don’t you just love parents!! Right away I knew I had to come up with a recipe that used both of them.  I saw a recipe for pineapple rhubarb pie, and that gave me the idea to add the pineapple. It turned out even better than I expected! The combination of sweet and tart fruit was amazing, and is such a pretty color.  It has lots of crunchy topping, and it is heavenly.  Don’t forget the vanilla ice cream on top. So yummy!
raspberrry-rhubarb crisp-recipe

Raspberry Rhubarb Crisp

3 cups sliced rhubarb
1 20oz can crushed pineapple, drained
1 1/2 cups sugar
3 Tbsp quick tapioca
1 cup raspberries (I used frozen)
Topping:
1 1/2 cups flour
1 1/2 cups oats
1 cup brown sugar
1/4 tsp soda
1/4 tsp salt
1/2 cup chopped nuts (I used pecans)
3/4 cup soft butter

Mix rhubarb, pineapple, sugar, and tapioca. Let sit for 15 minutes. Stir in raspberries and pour in a greased 9×13″ pan.
For topping:
Combine all ingredients and mix till crumbly. Spread over filling. Bake at 350°for about 45 minutes or till filling is bubbly and topping is golden brown.


Comments

  1. Rhubarb and Raspberry is an unusual combination, at least for me. It sounds good together and it is one of those, “I wonder why I did not think of this before.”

    I don’t usually make crisps in the summer but they are great when the whether gets cooler. I hope to make this, in a few months.

  2. Melissa :) says:

    Oh I just love your site! This recipe looks delish, too! I love finding new recipes. 🙂

    You left a comment on my blog (thank you!) a few weeks ago regarding adoption (we’ve adopted 4) – I saw your other site, & I see you are waiting for a baby girl. You keep up your search – she’s out there. It is hard, it is heartbreaking, it is emotionally & financially draining. But when you find her and/or she finds you, well, it’ll then all be memories. Good luck!!! 🙂

  3. vincent says:

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  4. Delishhh says:

    I love rhubarb, nice recipe.!

  5. Tiffany says:

    Really wish you had a print option. Love to make your recipe’s but it’s a pain writing them or checking the computer all the time.

    • I have actually thought about that. I’m just not sure how to do it, so I’ve got to find someone to show me how. 🙂

  6. Jax@Aly&Ash says:

    Have fun at the conference! I wanted to go so bad but just couldn’t make it work! My Sis-Inlaw is there though (So jealous of both of you!)

  7. Um, YUM!!

  8. I’ll be there!

Speak Your Mind

*