Fresh Rhubarb Raspberry Crisp

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 236.8
  • Total Fat: 6.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 203.1 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Fresh Rhubarb Raspberry Crisp calories by ingredient
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Yummy way to use up all that rhubarb from the garden. Yummy way to use up all that rhubarb from the garden.
Number of Servings: 12


    5 cups fresh chopped rhubarb
    2 cups frozen raspberries
    3/4 cup brown sugar
    2 tbs corn starch
    1/2 cup whole wheat flour

    For crisp:
    1 1/2 cup uncooked oatmeal
    1/2 cup whol wheat flour
    1 tbsp cinnamon
    1 tsp salt
    6 tbsp unsalted butter


1. Heat oven to 350 degress.
Grease large baking dish or pie pan.

2. Chop up fresh rhubarb until you have five cups. Place in a large mixing bowl.

3. Add frozen raspberries, cornstarch, and flour. Mix well. Pour into greased dish.

4. For crisp, mix together oatmeal, flour, sugar, and spices in a separate bowl. Add butter, mixing by hand until the mix is cri\umbly.

5. Spread crisp ont top of fruit mix in the dish.

6. Bake for 45 mins or until golden brown on top.

7. May wish to place a baking sheet underneath the dish, as the fruit might bubble over a little while baking.

Number of Servings: 12

Recipe submitted by SparkPeople user AJCERRA.

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