It’s raspberry season! Summer raspberries have a short window of opportunity for picking, and commercially grown berries sold in the big grocery stores never compare in flavor (they are picked while under-ripe and sour so they hold longer in the shipping and selling period). There really is not much better about summer than sun-sweetened raspberries! Here’s a favorite recipe of ours using two of summer’s fruits: raspberries and rhubarb.
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- ½ tsp cinnamon
- ½ tsp ginger
- ⅛ tsp salt
- ½ cup cold butter, cut into chunks
- 2 tablespoons cornstarch
- 1 quart raspberries
- 3 cups sliced rhubarb
Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.