Raspberry Rhubarb Crisp for the Dessert Plate

Raspberry Rhubarb Crisp for the Dessert Plate is filed under Crisps and crumbles and built around diced fresh rhubarb, raspberries, and sugar. Plan on 10 servings.

Count on 30 minutes of prep, 40 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 cups diced fresh rhubarb
• 2 cups raspberries
• 1 cup sugar
• 2 tablespoons water
• 1 cup all-purpose flour
• ½ cup sugar
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter cold and cubed

How the cooking goes

1. Set the rack in the center of the oven. Heat the oven to 350°F.
2. In a mixing bowl, combine rhubarb, raspberries, 1 cup sugar, and water. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish or a 10-inch pie dish, which is what you did.
3. In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt.
4. Cut in the butter with a pastry cutter or fork until the mixture comes together and is crumbly and homogenous. There will be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor. Sprinkle evenly over the fruit mixture.
5. Oven-bake at 350°F for about 50 minutes. The topping should be deep gold and you should see the fruit bubbling up around the edges.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Crisps and crumbles, open Cardamom Pear Crisp for the Dessert Plate and Blueberry Cobbler for the Dessert Plate.