Monday, June 2, 2014

Rye Rhubarb Raspberry Crisp

It is officially my summer! Not technically by the calendar, but my first semester of grad school is complete and I feel free! Not to mention the temperature has remained above freezing for awhile now, which counts as summer for most Wisconsinites. 

I've got a pretty easy next few months ahead of me too, with a light work schedule (it is my last official non-grown-up summer after all!). Hopefully it will continue to be full of bike rides, swimming, cooking and general adventures. 

Now about this here rhubarb crisp. I love a good fruit crisp/crumble, but especially this one. Rhubarb is incredibly easy to prepare. It is simply chopped up into pieces, which totally beats peeling and coring apples.  

I do make myself a little extra work by peeling off any tough strips on the rhubarb. You know what I'm talking about right? Like when you are chopping and all your 1-inch pieces are all being held together by the bottom strip. I peel that off. No stringy or chewy pieces in my crisps. Totally optional.

This crisp started out being only rhubarb, no raspberries. The first time I made it felt like the pan was sparsely filled. I had frozen raspberries in the freezer and here we are.

Using rye flour and rye oats is entirely optional in the topping. The first time around I didn't have rye oats and just used old fashioned oats. Whole wheat flour would be a great substitute for the rye flour, seeing as most of us have it in our pantry.

The rye flour adds a nice earthy sweetness to the topping and complements the tartness of the raspberries and rhubarb.  That being said it is delicious on its on, but I think you would be missing out if you didn't top this with some vanilla ice cream.


For the filling:
1 pound of rhubarb, cut into 1-inch pieces
1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ginger

For the topping:
1/3 cup rye flour or whole wheat flour
1/2 cup rye oats or old fashioned rolled oats
5 tablespoons cold unsalted butter, cut into cubes 
1/2 cup chopped walnuts
1/2 cup light brown sugar
1/4 teaspoon cardamom
1/4 teaspoon salt

  1. Preheat oven to 375 degrees F. In a 8 x 8-inch baking dish, mix together the rhubarb, brown sugar, white sugar, flour, vanilla extract and ginger. Set aside while you make the crumble.
  2.  In a medium bowl, add all of the crumble toppings. Using your hands, break up the butter until it resembles pea-side bits or is well incorporated. Place the crumble topping atop the filling; transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbly. Serve warm, with vanilla ice cream.
Linking up with Time to Sparkle.


  1. I just made my first rhubarb crisp of the summer this weekend! Love the twist with the rye too!

  2. Yay for crisp season! Must get my rhubarb because you have now officially put me in the mood for it. Looks great!

    1. That is wonderful! I'm glad I could give you some inspiration!



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