Rhubarb Berry Crisp

Here is the beautiful rhubarb from my gardener friends made into a delicious crisp. 

To me the perfect summer time dessert with any fresh fruit in season.

 I love the color of rhubarb with it's beautiful pink tones. The slightly sweet mostly tart flavor just calls for a sweet crispy topping and the creme da la creme topping of vanilla ice cream. I love when the ice cream starts to melt after being placed next to the warm crisp. It turns to cream, as in the lower photo, pure joy.

Rhubarb Berry Crisp

Topping

1/2 cup oats, not quick

1/3 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg, freshly grated

3/4 cup light brown sugar

2 sticks butter

1/3 cup sliced almonds

Filling

5 cups rhubarb, sliced about 1/2 inch thick

2 cups strawberries, halved or raspberries

2 Tbsps cornstarch

1 1/2 tsp grated orange peel

1/4 tsp nutmeg, freshly grated

2 Tbsps orange juice, fresh squeezed

1 Tbsp lemon juice, fresh

Heat oven to 350 degrees F. 

Place topping ingredients in a bowl except sliced almonds. With your hands mix together blending the butter into the dry ingredients. Add the almonds. The mixture should be crumbly and the butter in small bits.

Butter a casserole or ceramic baking dish. Toss all filling ingredients into a bowl and toss lightly to mix. Pour into prepared baking dish and top with crumb topping. Bake for about 40 minutes until topping is light golden brown and mixture is bubbling.