Raspberry-Rhubarb Crunch Recipe
Description
This delightful Raspberry-Rhubarb Crunch brings together the sweet and tart flavors of fresh raspberries and rhubarb, creating a scrumptious dessert that is both refreshing and satisfying. While the recipe traditionally calls for fresh rhubarb, feel free to substitute with frozen for convenience without sacrificing flavor.
Nutritional Information
| Nutrient | Amount per Serving (1/9 of recipe) |
|---|---|
| Calories | 391.5 |
| Total Fat | 11.1 g |
| Saturated Fat | 6.6 g |
| Cholesterol | 27.1 mg |
| Sodium | 78.1 mg |
| Total Carbohydrates | 70.6 g |
| Dietary Fiber | 3.8 g |
| Sugars | 43.4 g |
| Protein | 4.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1 1/2 cups |
| Quick oats | 1 cup |
| Brown sugar | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup, softened |
| Frozen raspberries in light syrup | 1 cup |
| Granulated sugar | 1/2 cup |
| Cornstarch | 3 tablespoons |
| Rhubarb (chopped) | 2 cups |
| Ice cream or whipped cream (for serving) | Optional |
Cooking Instructions
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Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to prepare for baking.
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Mix Dry Ingredients: In a large bowl, combine the flour, quick oats, brown sugar, ground cinnamon, and salt, ensuring an even distribution.
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Incorporate Butter: Cut in the softened unsalted butter using a pastry cutter or fork until the mixture becomes crumbly, resembling coarse crumbs.
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Reserve Topping: Set aside 1 1/4 cups of this crumb mixture for the topping of your crunch.
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Prepare the Base: Press the remaining crumb mixture firmly into an ungreased 9-inch square pan, creating a solid base for your dessert.
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Drain and Prepare Raspberries: Drain the frozen raspberries, reserving the syrup for the sauce. Set the raspberries aside in a separate bowl.
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Make the Sauce: Add enough water to the reserved raspberry syrup to make 1 cup total. Pour this mixture into a small saucepan, then combine it with 1/2 cup of granulated sugar and 3 tablespoons of cornstarch.
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Cook the Sauce: Heat the saucepan over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Once thickened, remove from heat and set aside to cool slightly.
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Layer the Fruit: Top the crumb mixture in the pan with the reserved raspberries and chopped rhubarb, spreading evenly across the surface.
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Pour the Sauce: Drizzle the cooked syrup mixture over the fruit layer, ensuring an even coating.
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Add Topping: Sprinkle the reserved crumb topping over the fruit and syrup layers generously.
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Bake: Place the pan in the preheated oven and bake for approximately 1 hour, or until the top is golden brown and the filling is bubbly.
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Cool and Serve: Once baked, allow the Raspberry-Rhubarb Crunch to cool in the pan on a wire rack. Cut into squares and serve warm, optionally accompanied by a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
Enjoy!
This Raspberry-Rhubarb Crunch is perfect for gatherings, potlucks, or simply as a delightful family dessert that combines a medley of flavors in each bite. Whether you choose to use fresh or frozen ingredients, this recipe is sure to impress!
