We’re excited that our friend Betsy has shared this delicious recipe with us. She found inspiration from her home of Maine where she has rhubarb and raspberries growing in her backyard. Even though these ingredients are nearing the end of their harvesting season, this recipe is just too good not to share. Additionally, the topping, which can also be made gluten-free with a few twists, can be used for a more seasonal version with apples.
Maine Berry and Rhubarb Crisp
Ingredients, serves 6-8 for dessert
4 cups of strawberries, halved
1 cup raspberries
1 cup black raspberries
2 cups rhubarb, chopped
3/4- 1 cup white sugar
1 cup regular or gluten-free flour
1 cup regular or gluten-free quick cook oats
1/2 cup brown sugar
1 1/2 sticks butter, melted
Optional: vanilla ice cream and/or whipped cream for serving
Pre-heat the oven to 350F degrees with the rack in the middle. Combine the berries and white sugar together in a 9 x 13 baking dish and set aside.
Then, mix together the flour, oats and brown sugar and pour over melted butter and stir until the crumble starts to come together. Cover the berries evenly with the mixture and bake for 50-60 minutes. Allow it to cool for 10 minutes before serving.
Here’s a picture of rhubarb in the wild!