Written By: Leslie Means
I love seasons in Nebraska. By the time each new one rolls around I’m usually ready for it.
Especially this year.
My girls have a way of helping me feel like a kid again. Running around outside, swinging on the tire swing, catching lighting bugs and enjoying an outdoor BBQ are just a few of the things
I’m my girls are enjoying about this summer.
At least once a month (usually more) my sister Lindsay and I try to get our families together to soak up the glorious summer nights. We kicked the season off at her place in the country last week.
The menu included this delicious mixed berry crisp~
It helps that she had FRESH rhubarb on hand, straight from her garden. She also used strawberries and raspberries to add more color and taste to the dish!
She browsed at a recipe but mostly just added ingredients until it seemed “right” to her. I did manage to write down the recipe for those of us who can’t throw together something on a whim! AKA – me!
You can add more or less fruit and sugar to this dish depending on your tastes.
Even Kyle liked this dish and he’s not a big fan of rhubarb. I’d make sure to add ice cream for the finishing touches! This would be a great dessert for the 4th of July!
Rhubarb, Strawberry and Raspberry Crisp
- 2 cups rhubarb, sliced crosswise 3/4 inch thick
- 2 cups strawberries
- 1 cup raspberries
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- coconut (optional)
- Vanilla ice cream, for serving (optional)
- Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine fruits, sugar, and 1/4 cup flour; set aside.
- In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over fruit.
- Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.