Sunday, April 05, 2015

Rhubarb-Raspberry Crumble

This was a new recipe for Easter. It was quite yummy. I don't like rhubarb in general and I liked this (I do like raspberry). Ray loves rhubarb, but not raspberry and he liked this as well, so a great compromise dessert. We served with ice cream and it tasted great (I did chocolate, he did vanilla).  We have several big rhubarb plants at our new house, so this is a great new use for it. 

Rhubarb-Raspberry Crumble
Modified from Eating Well

8 cups sliced rhubarb (I didn't end up having as much as I thought, so I was closer to 1:1, rhubarb to raspberry, but I liked the turnout, so next time, I might mix the complete total (which is about 9 1/2 cups fruit) in the fruit and do more raspberries, less rhubarb)
1 1/2 cups raspberries
2/3 cups sugar (I used Splenda here)
2 tbsp cornstarch
1 tsp vanilla

1 cup flour (You can use 1/2 cup white, 1/2 cup rye if you want, I didn't)
6 tbsp packed brown sugar (I used the Splenda brown sugar blend)
1 tsp baking powder
1/2 tsp salt
8 tbsp cold unsalted butter, cut into 1 inch pieces
1/2 cup pecans, coarsely chopped (I just broke up in my hands)
Preheat oven to 375.  Coat a 9 by 13 pan with cooking spray. 
To make filling, combine all the ingredients in prepared baking dish.  Let stand you make the topping.
To make the topping, combine flour, sugar, baking powder and salt.  Cut butter into the flour mixture until pea sized. Squeeze a handful of dough firmly in palm of your hand crumble coarsely over rhubarb mixture.  Continue until evenly covered.  Sprinkle with pecans....I didn't do this...I did it as served so people could choose nuts or nuts (I don't like nuts).

Bake until fruit is bubbling and topping is golden brown, about 50 minutes.  Let cool for 10 minutes before serving. 

Serves 10.

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