Raspberries and rhubarb crisp
25
40
6
Yes
Ingredients
- 15% country style cream up to taste (optional)
For the crisp:
Preparation
Side-by-side mode- Preheat oven at 375°F (190°C).
- 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.
