Raspberries and rhubarb crisp

Name: Raspberries and rhubarb crisp
Prep time: 1 h 5 min
Cook time: 40 min
Yield: 6
Cuisine: Desserts
Ingredients: 15% country style cream up to taste (optional); 500 ml (2 cups) of sliced rhubarb; 500 ml (2 cups) of raspberries; 125 ml (1/2 cup) of sugar; 30 ml (2 tablespoons) of flour; 15 ml (1 tablespoon) of lemon juice; 180 ml (¾ cup) of sifted all-purpose flour; 60 ml (1/4 cup) of oat flakes; 250 ml (1 cup) of packed brown sugar; 125 ml (1/2 cup) of butter; 2.5 ml (1/2 teaspoon) of salt

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Author: Les Cultures de chez nous

Keep screen on

Preparation 25

Baking 40

Portions 6

Freezing Yes

Budget

Ingredients Preparation

Ingredients

15% country style cream up to taste (optional)

For the fruits:

500 ml (2 cups) of sliced rhubarb
500 ml (2 cups) of raspberries
125 ml (1/2 cup) of sugar
30 ml (2 tablespoons) of flour
15 ml (1 tablespoon) of lemon juice

For the crisp:

180 ml (¾ cup) of sifted all-purpose flour
60 ml (1/4 cup) of oat flakes
250 ml (1 cup) of packed brown sugar
125 ml (1/2 cup) of butter
2.5 ml (1/2 teaspoon) of salt

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C).
On a baking plate of 20 cm (8 inches), carefully mix rhubarb with raspberries.
In a bowl, mix sugar and flour. Add to the rhubarb and raspberry mixture. Spray the preparation with lemon juice.
Prepare the crisp. In another bowl, roughly mix with flour from a fork with oat flakes, brown sugar, butter, and salt. Continue mixing with your hands until the preparation is crumbly.
Spread the crisp over the fruits and press lightly.
Oven bake for 40 minutes, until rhubarb tenders. Serve hot with a bit of cream, if desired.