It’s no secret that I am a rhubarb fanatic. I can’t get enough of the stuff and probably ought find some sort of support group for people like me who think it completely appropriate to serve rhubarb-themed food at breakfast, lunch and dinner. Last week I was home with my Mom and we made an old favorite from my middle school Home Ec teacher, Rhubarb Raspberry Crunch. Or, Ruby Razz Crunch for short.
All of you Naptime Chefs out there should know that this is a great make-ahead dessert. I plan to take it to a Memorial Day picnic in a few weeks. It is can be assembled and baked whenever you have downtime during the day and served that evening. It even can be made a few days ahead of time and kept in the fridge. I love the addition of raspberries, it is a nice change from the strawberries that are often paired with rhubarb. I also love how the oatmeal crumble is on the top and bottom of the fruit, it is a great way to round out the flavor and texture of the dish.
Ruby Razz Crunch
1 lb. rhubarb washed and cut into 1″ pieces
10 oz. red raspberries, fresh or frozen
1/2 c. sugar
2 T. cornstarch
1 1/2 c. all-purpose flour, sifted
1 c. dark brown sugar, firmly packed
1 c. quick cooking rolled oats
1 t. cinnamon
1/2 c. unsalted butter, melted and cooled
1. Preheat the oven to 325ºF. Wash the fruits, combine in a large bowl and set aside.
2. In a large saucepan combine sugar and cornstarch and turn on the flame to medium heat. Add the fruit pieces and stir with a wooden spoon until everything is completely combined. Keep cooking, stirring constantly, until the fruit is thick and creamy. About 10 minutes. Remove from heat and cover.
3. To make the Crunch: Sift together flour, brown sugar, rolled oats, cinnamon and melted butter. Work the mixture together with clean hands or a wooden spoon until it forms a coarse crumb.
4. In an ungreased 9×9 baking pan or 9″ pie plate, scatter 2/3rds of the crunch mixture and pat into the bottom so it is even. Then, pour the rhubarb raspberry mixture on top of the crunch. Sprinkle the remaining 1/3rd of the crunch mixture on top.
5. Bake for 55-65 minutes. Cool to room temperature before serving. Serve with vanilla ice-cream or fresh whipped cream.