Back to Rhubarb Raspberry Crisp All Reviews for Rhubarb Raspberry Crisp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 la_0492_rhubarb.jpg

Ingredients Ingredient Checklist 1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups) 2/3 cup granulated sugar Zest and juice of 1 orange 1 cup all-purpose flour 1/2 cup dark brown sugar 1/2 teaspoon cinnamon 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 1/2 cup rolled oats 1/4 cup hazelnuts, skinned, toasted, and chopped (optional) 1/2 pint fresh raspberries

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 la_0492_rhubarb.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

la_0492_rhubarb.jpg

la_0492_rhubarb.jpg

Ingredients

Ingredients

  • 1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups) 2/3 cup granulated sugar Zest and juice of 1 orange 1 cup all-purpose flour 1/2 cup dark brown sugar 1/2 teaspoon cinnamon 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 1/2 cup rolled oats 1/4 cup hazelnuts, skinned, toasted, and chopped (optional) 1/2 pint fresh raspberries

Directions

Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.

In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Reviews (4)

 Add Rating & Review     117 Ratings   5 star values:        27    4 star values:        37    3 star values:        33    2 star values:        18    1 star values:        2

Reviews (4)

Add Rating & Review     117 Ratings   5 star values:        27    4 star values:        37    3 star values:        33    2 star values:        18    1 star values:        2

Add Rating & Review

117 Ratings 5 star values: 27 4 star values: 37 3 star values: 33 2 star values: 18 1 star values: 2

117 Ratings 5 star values: 27 4 star values: 37 3 star values: 33 2 star values: 18 1 star values: 2

117 Ratings 5 star values: 27 4 star values: 37 3 star values: 33 2 star values: 18 1 star values: 2

  • 5 star values: 27 4 star values: 37 3 star values: 33 2 star values: 18 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       08/09/2020   I loved this recipe. I did alter it a little because I didn't have enough rhubarb, so I used more raspberries than rhubarb. The orange zest was a nice addition. My friends loved it, too!  

Martha Stewart Member     Rating: 5.0 stars       08/07/2020   I have been making this since it was first published in Martha Stewart Living. It is a favorite. I have made it as written. I have also added peaches and strawberries. Delicious anyway I’ve made it. My husband can no longer eat oats. I have made the topping without the oats, and it’s just as delicious!  

Martha Stewart Member     Rating: Unrated       05/15/2014   Sarah's demonstration differed quite a bit from the printed recipe. She added 2 T tapioca to the fruit. She mixed the rhubarb and raspberries together with the sugar. She only used 6 T butter for the crumble and omitted the oats and nuts. Hers looked wonderful, but I think I would like the written recipe better.  

Martha Stewart Member     Rating: Unrated       05/15/2012   love Rhubarb-great teast and so good for you-I can't getenough recipes

    Martha Stewart Member

    Rating: 5.0 stars 08/09/2020

I loved this recipe. I did alter it a little because I didn’t have enough rhubarb, so I used more raspberries than rhubarb. The orange zest was a nice addition. My friends loved it, too!

Rating: 5.0 stars

Rating: 5.0 stars 08/07/2020

I have been making this since it was first published in Martha Stewart Living. It is a favorite. I have made it as written. I have also added peaches and strawberries. Delicious anyway I’ve made it. My husband can no longer eat oats. I have made the topping without the oats, and it’s just as delicious!

Rating: Unrated 05/15/2014

Sarah’s demonstration differed quite a bit from the printed recipe. She added 2 T tapioca to the fruit. She mixed the rhubarb and raspberries together with the sugar. She only used 6 T butter for the crumble and omitted the oats and nuts. Hers looked wonderful, but I think I would like the written recipe better.

Rating: Unrated

Rating: Unrated 05/15/2012

love Rhubarb-great teast and so good for you-I can’t getenough recipes

All Reviews for Rhubarb Raspberry Crisp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb Raspberry Crisp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest