Rhubarb Raspberry Crisp

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 434 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• ¼ cup butter
• ½ teaspoon ground cinnamon
• 1 pinch salt
• ⅛ teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 ½ cups fresh raspberries
• ¼ cup half-and-half
• ½ lemon, zested
• 1 cup old-fashioned oats
• 4 cups diced rhubarb, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.

Step 3

Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.

Step 4

Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.

Step 5

Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.