Raspberries and rhubarb crisp

Author: Les Cultures de chez nous
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Portions 6
Freezing Yes
Ingredients
Preparation

Ingredients

  • 15% country style cream up to taste (optional)
  • For the fruits :
  • 500 ml (2 cups) of sliced rhubarb
  • 500 ml (2 cups) of raspberries
  • 125 ml (½ cup) of sugar
  • 30 ml (2 tablespoons) of flour
  • 15 ml (1 tablespoon) of lemon juice
  • For the crisp :
  • 180 ml (¾ cup) of sifted all purpose flour
  • 60 ml (¼ cup) of oat flakes
  • 250 ml (1 cup) of packed brown sugar
  • 125 ml (½ cup) of butter
  • 2,5 ml (½ teaspoon) of salt
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Preparation

  • Preheat oven at 190 C (375 F).
  • In a baking plate of 20 cm (8 inches), carefully mix rhubarb with raspberries.
  • In a bowl, mix sugar and flour. Add to the mix of rhubarb and raspberries. Spray the preparation with lemon juice.
  • Prepare the crisp. In another bowl, roughly mix with a fork flour with oat flakes, brown sugar, butter and salt. Continue mixing with your hands until the preparation is crumbly.
  • Spread the crisp over the fruits and press lightly.
  • Oven bake 40 minutes, until rhubarb tenders. Serve hot with a bit of cream, if deired.

Chef's notes

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