Sweets
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Crunchy, gooey, sweet, tart, nutty, and fruity, this Triple Berry Rhubarb Crisp couldn’t be a better summer dessert when piled high with some vanilla ice cream or whipped cream!
Recipe and photos updated on 6.15.19
It’s been way too long blogging world and this post has been a long time coming. I’ve been vacationing in Europe the past two weeks and will have some fun posts regarding our trip popping up in the next few weeks, but for now, I’ve had this delicious rhubarb crisp in the queue for a couple of weeks that needs to be shared with you!
I’m starting to regret writing this post because I made this crisp a few weeks ago, which means I ate it a few weeks ago, which means that I am not currently eating it, which means that I’m sad. I’m also tired. Like jetlag tired. 36 hours of travel back from Europe will do that to a person, as will not sleeping the night you get back because your delirious mind doesn’t know what time it is or where your body is, or why your cat seems to be walking circles around the bed all night. I love that cat to death but sometimes he does things that just make me wonder why…
We had rhubarb in my back yard growing up and I think my mom would bake with it every now and then, but it wasn’t on my personal radar until a few summers ago. As a kid it made absolutely no sense to me why anybody would want to make a dessert with a red stalk of celery. To be honest, it still confuses me a bit, and it definitely still looks like celery, but the taste when paired with sugar and spice and everything nice is everything that’s awesome about summertime!
Rhubarb season is sadly almost over here in Minnesota, so wherever you are, you must track some down soon! Kev and I have adopted an adorable 90 year old neighbor through a program called the St. Paul Neighborhood Network for Seniors and he did the grandpa like thing to do and let me “borrow” some from his patch in the backyard. I obviously had to go immediately home and make this Triple Berry Rhubarb Crisp!
To share a little secret with you, this was the first crisp I made that actually turned out. The first time I attempted an apple crisp the oatmeal crumble never crisped, the second attempt the apples were undercooked, my third attempt was with rhubarb and I didn’t add enough sugar so things were on the tart end of things and this time I prepped myself for some other disaster. Well, disaster never struck! I was elated when I pulled it out of the oven and stuck my spoon in for a quick bite and it was perfect! Crispy, gooey, sweet, tart, nutty, and fruity. Couldn’t be a better summer dessert when piled high with some vanilla ice cream and eaten outside on the porch with your cat and your best friend by your side.
Time to get cooking, friends!
See you in an hour; I’ll bring the ice cream.
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Triple Berry Rhubarb Crisp
- Total Time: 1 hour
- Yield: 12 1x
Description
Crunchy, gooey, sweet, tart, nutty, and fruity, this crisp couldn’t be a better summer dessert when piled high with some vanilla ice cream or whipped cream!
Ingredients
Scale
- 1 cup white sugar
- 3 tablespoons all purpose flour
- 3 cups fresh or frozen mixed berries (I used blueberries, strawberries, and blackberries)
- 3 cups diced rhubarb
- 1 ½ cups all purpose flour
- 1 cup packed brown sugar (affiliate)
- 1 cup butter (affiliate), softened
- 1 cup rolled oats
- 1/2 teaspoon cinnamon (affiliate)
Instructions
- Preheat oven to 375 degrees.
- Combine sugar, 3 tablespoons flour, berries, and rhubarb in a large mixing bowl. Pour the mixture into a 9×13 inch baking dish.
- Mix together 1 ½ cups flour, brown sugar, softened butter, oats, and cinnamon until crumbles start to form. Sprinkle on top of triple berry rhubarb mixture.
- Bake for 45 minutes until lightly browned. Let cool slightly then serve with ice cream or whipped cream.
- Prep Time: 15 mins
- Cook Time: 45 mins
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