Written by Chef Michael Smith 2016
Rhubarb is more than a vegetable; it’s a sign of hope. Its arrival every year signifies the end of winter, the start of summer and a time for baking. In this delicious crisp, rhubarb is paired with tart raspberries and topped with a delicious granola crust. You won’t believe how easy it is to get a batch into the oven and how easy it is to fill Half Your Plate with a seasonal dessert.
For the filling
2 pounds of fresh or frozen rhubarb, cut into bite-sized chunks
2 pints of fresh raspberries
1 cup of sugar
the zest and juice of 1 lemon
2 tablespoons of cornstarch
For the topping
4 cups of your favourite granola
1/2 cup of brown sugar
1/2 cup of melted butter
2 teaspoons of cinnamon
Prepare and preheat your oven to 350°. Turn on your convection fan if you have one.
Make the filling. Simply toss everything together and nestle into a large baking dish.
Make the topping. Stir the ingredients together until they’re thoroughly combined. Spread the works evenly over the rhubarb.
Bake until lightly browned, bubbly and delicious, about 1 hour. Serve warm from the oven, rest for a while or refrigerate until firm. This crisp is delicious with plain yogurt, whipped cream or your favourite ice cream.
- Raspberries pair well with rhubarb, their natural sourness accents the sourness of the rhubarb. Both are balanced by the sugar. Strawberries, apples, peaches and mango work well too.
- You can flavour the topping with your favourite baking spice. Try nutmeg, allspice or cardamom.
- Any store bought granola works well but feel free to go next level by making your own. You can also stir in extra nuts or seeds if you like.