Food & Cooking Recipes Dessert & Treats Recipes Rhubarb Raspberry Crisp 3.6 (115) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness. Ingredients 1 ½ pounds rhubarb, cut into 1-inch pieces (about 4 cups) ⅔ cup granulated sugar Zest and juice of 1 orange 1 cup all-purpose flour ½ cup dark brown sugar ½ teaspoon cinnamon 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces ½ cup rolled oats ¼ cup hazelnuts, skinned, toasted, and chopped (optional) ½ pint fresh raspberries Directions Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine. 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. 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. Rate it Print