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Rhubarb Raspberry Crisp


Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.

  • Servings: 4

Source: Martha Stewart Living, April/May 1992


  • 1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
  • 2/3 cup granulated sugar
  • Zest and juice of 1 orange
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup rolled oats
  • 1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
  • 1/2 pint fresh raspberries


  1. Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.

  2. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

  3. Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

Reviews Add a comment

  • Ivy Valory
    15 MAY, 2014
    Sarah's demonstration differed quite a bit from the printed recipe. She added 2 T tapioca to the fruit. She mixed the rhubarb and raspberries together with the sugar. She only used 6 T butter for the crumble and omitted the oats and nuts. Hers looked wonderful, but I think I would like the written recipe better.
  • D38
    15 MAY, 2012
    love Rhubarb-great teast and so good for you-I can't getenough recipes
  • MS10391445
    4 JUL, 2010
    I am never able to find rhubarb, so I change this to Strawberry and Mango and it is so delicious! It's very easy and kids and adult LOVE it!