Rhubarb and Raspberry Rye Crisp
Ingredients
Directions
Ingredients
1½ lb
rhubarb, cut into 1-inch pieces (about 4 cups)
½ pt
fresh or thawed frozen raspberries
⅔ c
natural cane sugar
½ c
plus 2 tablespoons all-purpose flour
1 tsp
finely grated orange zest plus juice of 1 orange
½ c
rye flour
½ c
packed dark brown sugar
½ tsp
ground cinnamon
1
stick (1/2 cup) cold unsalted butter, cut into small pieces
½ c
old-fashioned rolled oats
¼ c
hazelnuts, toasted, skinned, and coarsely chopped
Ice cream, for serving (optional)
Rhubarb and Raspberry Rye Crisp
Rye flour adds a bold flavor to this crisp topping while taming the delightful tartness of the rhubarb. Although rhubarb is often associated with spring and strawberries, it grows prolifically in cool climates well into the summer, when raspberries are also in season. If you prefer, you can use an equal amount of strawberries.
6 servings
- Preheat oven to 350°F. In a large bowl, stir together rhubarb, raspberries, cane sugar, 2 tablespoons all-purpose flour, and the orange zest and juice.
- In another bowl, combine the remaining ½ cup all-purpose flour, the rye flour, brown sugar, and cinnamon. Rub butter into flour mixture using your fingers or a pastry blender until it is well incorporated and large crumbs form. Stir in oats and nuts.
- Turn rhubarb filling into a 9-inch square baking dish (or other 1½-quart baking dish), and cover with topping. Bake, rotating dish halfway through, until topping is browned and crisp and juices are bubbling in the center, about 45 minutes. Let cool slightly before serving with ice cream, if desired. (Crisp is best served the day it’s made.)
Reprinted from A New Way to Bake. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
