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.
Yield: Serves 8
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.
© Chef Michael Smith – #HalfYourPlate
- 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.
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.