Rhubarb & Berry Crisp (With My Mom!)

While rhubarb is not a traditional ingredient for many, this rhubarb and berry crisp is a perfect springtime treat! Since rhubarb is tart, adding it with raspberries and blueberries is a great solution. With an oat topping that adds a bit of crunch, this recipe will be a favorite in no time!

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FOR THE CRISP

4 cups finely chopped rhubarb
1 cup raspberries
1 cup blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup sugar
3 tablespoons minute tapioca
1 teaspoon vanilla extract

FOR THE CRUMBLE TOPPING

3/4 spelt flour (can also use all-purpose)
1 cup rolled oats
1/2 cup dark brown sugar
1 teaspoon ground cardamon
1 teaspoon salt
1/2 cup (one stick) butter, room temperature

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a 9x9 baking dish and set aside.

Mix together the cleaned and prepared rhubarb, raspberries, and blueberries.

Add the sugar, tapioca, zest, juice and vanilla.

Pour into the prepared baking dish and prepare the crumble topping.

Combine the flour, oats, sugar, cardamom, and salt. Mix together and add the butter.

Using fingers, combine the butter and dry ingredients until completely combined.

Evenly sprinkle the crumble over the fruit.

Place on a parchment-lined baking sheet and bake in the preheated oven until bubbling throughout and browned on top, 45-60 minutes. If the top gets too brown, cover with foil.

Remove from oven and cool 30 minutes to one hour.

#rhubarb #baking #mothersday