Raspberries and rhubarb crisp
25
40
6
Yes
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 (1/2 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 (1/4 cup) of oat flakes
- 250 ml (1 cup) of packed brown sugar
- 125 ml (1/2 cup) of butter
- 2.5 ml (1/2 teaspoon) of salt
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C).
- On a baking plate of 20 cm (8 inches), carefully mix rhubarb with raspberries.
- In a bowl, mix sugar and flour. Add to the rhubarb and raspberry mixture. Spray the preparation with lemon juice.
- Prepare the crisp. In another bowl, roughly mix with flour from a fork 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 for 40 minutes, until rhubarb tenders. Serve hot with a bit of cream, if desired.
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140
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