Rhubarb raspberry crunch –Alright, folks! Let’s whip up something sweet and tangy that’s gonna have your taste buds dancing. Today, I’m excited to share a delightful treat: Rhubarb Raspberry Crunch! This dish is perfect for any occasion, whether you’re hosting a gathering or just treating yourself. Grab your apron, and let’s dive right in!
Rhubarb Raspberry Crunch
Check out this beautiful image of our star dish!
Ingredients
- 2 cups rhubarb, chopped into small pieces
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- First things first, preheat that oven to 350°F (175°C). Get it nice and toasty!
- In a large bowl, combine your chopped rhubarb, fresh raspberries, granulated sugar, and cornstarch. Mix it all together until the fruits are evenly coated.
- Next, transfer the fruity mixture into a greased baking dish, spreading it out evenly to make sure every bite is packed with flavor.
- Now, let’s whip up the crunchy topping! In another bowl, combine the all-purpose flour, rolled oats, brown sugar, salt, and ground cinnamon. Give it a good stir.
- Cut that softened butter into the dry mix until it resembles coarse crumbs. You want it to feel a little like sand, but not too fine!
- Once your topping is ready, sprinkle it generously over the rhubarb and raspberry mix in the baking dish.
- Slide that beautiful creation into the oven and bake for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Once it’s done, take it out and let it cool for a bit. This dish is great served warm, and if you want to get fancy, add a scoop of vanilla ice cream on top.
And there you have it! A scrumptious Rhubarb Raspberry Crunch that’s sure to bring smiles all around. Whether you serve it up at a party or savor it all by yourself, you’re in for one tasty treat. Enjoy, y’all!