I’m so happy to see rhubarb in the stores. Not just because this signals major dessert making in my kitchen but also because of the memories it stirs up for me.
I think we all have some sort of memories triggered by food. The relationship between myself and rhubarb goes way back to when I was a kid. I can remember my dad chopping the deep red stalks from his own rhubarb patch and telling me to take them inside. My mom would wash them and cut me a stick to dip in some sugar. That’s how we did snack time thirty five years ago- yikes! As I grew older, I switched my attention to eating my rhubarb the more traditional way…with custard. I remember having school lunch one day when my buddies and I decided it’d be cool to use our lunch tickets just for dessert. We ended up with four bowls of rhubarb and custard each, which really pissed off the dinner lady in that section. I still can’t believe I didn’t throw up that afternoon.
Another rhubarb connection I have is related to my wife’s grandma who used to live in Milwaukee. We visited her one year when I was still fairly new in the U.S. and I spotted a giant rhubarb plant at the bottom of the yard. I ended up hauling a whole bunch home on the plane to California!
So you can see why rhubarb excites me. I mentioned desserts at the beginning but rhubarb can be used in loads of different dishes. My mission this summer is to challenge myself to see how many rhubarb recipes I can come up with. This Rhubarb Crisp with Raspberries and Rosemary is a great one to start with. Both fruits cook down in a sweet syrup and are covered with a thin layer of buttery rolled oats. I added some fresh rosemary sprigs which is totally optional, the flavor of the herb is super mild.
Leave a comment and let me know if you love rhubarb and what you like to make with it!
Rhubarb and Raspberry Crisp with Rosemary
Ingredients
- For The Filling:
- 1 lb rhubarb washed and chopped into 1-2 inch chunks about 3-4 large stalks
- 6 ounces raspberries
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon cornstarch
- For The Topping:
- 1/2 cup all purpose flour
- 3 tablespoons cold unsalted butter plus extra for greasing the skillet
- 1/4 teaspoon ground cinnamon
- 1/3 cup rolled oats
- 3 tablespoon brown sugar
- 3 whole sprigs fresh rosemary
Instructions
- Preheat the oven to 375 degrees F. Butter a 9 inch skillet or pie pan and set aside.
- In a large bowl combine the chopped rhubarb, raspberries, sugar and cornstarch.
- Toss gently making sure the fruit is well coated in the mixture.
- Let sit while you make the topping.
- In another smaller bowl, combine the flour, butter, cinnamon, oats and brown sugar.
- Rub the mixture with your fingers until it becomes like sand. Set aside.
- Give the fruit mixture another toss. The juices should have started to come out of the fruit.
- Place the fruit mixture into the prepared pan and spread out until even.
- Add the rosemary to the topping mixture and toss. Sprinkle the topping over the fruit.
- Bake in the oven for about 35-40 minutes. The crisp should start to bubble around the edges and be a nice golden brown on top.
- Let cool for five minutes and then serve.
I have a confession to make… I have never tasted rhubarb! There, I said it. For some reason, the stalks intimidate me. Your post is inspiring me, however. I think I will buy some rhubarb today…
Do it Liz, It’s tart and sweet and sooo tasty!
oh friend. seriously you have me drooling everytime i come here and wishing i had more hours in the day and more mouths to fed just so I can cook more of your fabulous ideas and creations. Don;t get me wrong I am doing just fine with the number of mouths I fed on a daily basis. this momma is done but you make me want to get in that kitchen and whip up something new and delicious each time i visit you:)
Thanks Jess, I appreciate you visiting!!
Hello rhubarb bestie! :) This crisp looks scrumptious and I would like to swan dive right into it.
Rhubarb fist pumps :)
Beautiful crisp, love that unexpected touch of rosemary!
I love adding herbs to desserts Laura :)
What an absolutely beautiful crisp! It is seriously luring me right now!
Thanks Jocelyn :)
So amazing, the pictures make me want to try this over the summer for sure. And with a little ice cream? Perfection. Thanks!
Thanks Matt, you could also switch up the rhubarb for any fruit, still gonna be delicious :)
You are your school friends were geniuses. (Genii??) Now I’m kicking myself more years after the fact than I care to say for not having nothing but dessert for lunch at school!
Love this combo of raspberry and rhubarb as well as the herbal note from the rosemary. Lovely dessert.
Thanks Jenni, those were good times :)
I really wonder why the rhubarb over here ain’t so beautifully red…This crisp looks scrumptious, Gerry.
Hmm, not sure Angie..maybe a soil issue?
I love rhubarb, and totally forgot that we used to dip it in sugar as kids! Last year I made rhubarb buttermilk coffee cake with a nutmeg-pecan streusel. Not sure what I’m going to do this year. Gorgeous photos!
Denise, that cake sounds amazing. Recipe?
I love rhubarb…. I love what you did here. I’m totally serving this on Mother’s day
Gerry, I loved reading about your rhubarb memories. I remember the first I had rhubarb was in high school mixed into a lovely strawberry rhubarb pie. I’ve been a fan ever since! This crisp looks amazing–especially with the rosemary.
I am a rhubarb fan too. I connect it to childhood also.
Mainly being fascinated with the huge leaves and thinking there must be something I can do with these. What can I build! It is a signal of spring. I like that you combined it with raspberry. You don’t find that as often. I love the combo. Crisp is one of my favorite dessert types too. So this is a winner in my book.
Watch out for those leaves Carol..too many will make you sick :( But the sweet rhubarb will make you happy!
I adore rhubarb! For me, it brings back memories of hanging out with one of my best friends in Minnesota. Rhubarb grew in her garden, and we’d make her grandma’s rhubarb pie. SO GOOD (and so much sugar, lol)
Thanks Erin, I love how food always triggers memories :)
So I have never baked with rhubarb!! I am missing out because this looks amazing!
Totally missing out Steph!
Aah rhubarb .. I love it. Luckily we have an endless supply here in the subtropics of Oz. One of the most easy and delicious ways to cook it is to chop it into small pieces place in a saucepan and add rosewater, vanilla bean and maple syrup then bring to boil and simmer for 5 or so mins til mushy. Doesn’t look great but tastes so divine with cream or yogurt or your favourite topping. The possibilities are endless!
Perfect recipe idea Janet, love the rosewater :)
I am having coffee and rhubarb pie with my auntie and uncle (they’re 87 an 91) and my auntie remembers that her grandma made Rhubarb Switch. She doesn’t remember, though, what it was. Possibly a pudding? Have you ever heard of Rhubarb Switch? Thanks!
Hi Barbara, I have never heard of switch but I tried to look it up and it sounds just like crumble with a buttery crust. I may be wrong though :)
Absolutely delicious!! Picked fresh rhubarb and rosemary from my garden(all I can manage to grow are rhubarb and herbs!) and had a wonderful dessert an hour later! I’ve never used rosemary in a dessert before, but it added a lovely infusion of flavor to the dish. I think the raspberry/rhubarb combination beats the more traditional strawberry/rhubarb, and topped with vanilla ice cream, it was unbelievably good!!!!
I appreciate it Fran, so glad you liked it :)
This crisp looks so good! I can’t wait to make it! Growing up we usually had stewed rhubarb as a dessert with bread and butter. I love making a straight rhubarb pie with the first rhubarb of the season. But my mother-in-law would make a lovely rhubarb custard pie that is the second pie I like to make. It is so delicious! There just too many good things to make with rhubarb! I love it.