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Rhubarb + Berry Crisp

Rhubarb + Berry Crisp | The Gray Boxwood

Rhubarb + Berry Crisp | The Gray Boxwood

Mother’s Day means something different to each of us. Maybe you celebrate your birth mother, grandmother, mentor or you yourself are now a mom. For me, Mother’s Day is a day to celebrate the amazing mother figures in our lives. I have numerous strong women in my life that I can thank for providing a mothering role. I’m so lucky to be friends with my mom and live so close to her – sometimes too close.

Mom has inspired and fed many of my passions and is a constant cheerleader for me. The earliest memories with her are in the kitchen, watching her and always wanting to help! I felt it was fitting for us to make this rhubarb crisp together in honor of her, my endless encourager!

Rhubarb + Berry Crisp
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For the crisp
  1. 4 cups finely chopped rhubarb
  2. 1 cup raspberries
  3. 1 cup blueberries
  4. 1 tablespoon lemon zest
  5. 2 tablespoons lemon juice
  6. 1/2 cup sugar
  7. 3 tablespoons minute tapioca
  8. 1 teaspoon vanilla extract
For the crumble topping
  1. 3/4 spelt flour (can also use all purpose)
  2. 1 cup rolled oats
  3. 1/2 cup dark brown sugar
  4. 1 teaspoon ground cardamon
  5. 1 teaspoon salt
  6. 1/2 cup (one stick) butter, room temperature
Instructions
  1. Preheat oven to 375 degrees. Grease a 9x9 baking dish and set aside.
  2. Mix together the cleaned and prepared rhubarb, raspberries and blueberries.
  3. Add the sugar, tapioca, zest, juice and vanilla.
  4. Pour into prepared baking dish and prepare the crumble topping.
  5. Combine the flour, oats, sugar, cardamon and salt. Mix together and add the butter.
  6. Using fingers, combine the butter and dry ingredients until completely combined.
  7. Evenly sprinkle the crumble over the fruit.
  8. Place on parchment-lined baking sheet and bake in preheated oven until bubbling throughout and browned on top, 45-60 minutes. If the top gets too brown, cover with foil.
  9. Remove from oven and cool 30 minutes to one hour.
The Gray Boxwood http://www.thegrayboxwood.com/
This is delicious served warm or at room temperature. Personally this is always my breakfast the next day as well, at least if there is any left over.

Rhubarb + Berry Crisp | The Gray Boxwood

Rhubarb + Berry Crisp | The Gray Boxwood

Rhubarb + Berry Crisp | The Gray Boxwood

Rhubarb + Berry Crisp | The Gray Boxwood

Video and images by The Gray Boxwood

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  • bobby jett
    May 12, 2017 at 10:21 AM

    this is beyond adorable

  • Annette
    June 8, 2017 at 3:55 PM

    Can’t wait to try this recipe! Thanks for the interesting ‘twist’ on the original! Also, planning to make some Rhubarb-Sour Cherry desserts soon too!