Rhubarb Raspberry Crisp

Rhubarb is delicious when prepared with raspberries or other sweet fruits such as strawberries or peaches.

Ingredients:

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1 stick cold, unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup toasted and chopped pecans
1/2 pint fresh raspberries

Preheat oven to 350 degrees.

Stir together rhubarb, granulated sugar, and orange zest and juice in a large bowl.

In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers to form large crumbs. Add oats and nuts and combine.

Pour rhubarb mixture into a 1 1/2-quart baking dish and scatter raspberries evenly over the surface. Cover with the crumb topping.

Bake about 45 minutes until topping is brown and crisp and juices are bubbly. Let cool slightly before serving.

Serves 4.

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