Aggie's Kitchen

Raspberry and Rhubarb Crumble

Raspberry and Rhubarb Crumble

Hope everyone is having a nice weekend!! We are headed to the beach today to celebrate my nephew Cody’s high school graduation with the family. Before we go though, I wanted to share with you an easy delicious dessert that I put together this past week.

I’ve been seeing rhubarb all over blog world this week, specifically here and here. I have never tried rhubarb before, am not even sure what it really is…a fruit I assume?? Whatever it is, I was inspired by a recipe I saw in Cooking Light for a Raspberry and Rhubarb pie…I love raspberries so I thought turning the pie idea into an easier and healthier “crumble” would work for me.

Raspberry and Rhubarb Crumble

This was delicious…tart, yet still sweet. And it really was a breeze to put together. I put it together while preparing dinner, then put it in the oven so it cooked while we were eating. It was smelling good and ready to eat once we were done with clean up!

Congratulations to Peachkins of The Peach Kitchen and Melissa of Alosha’s Kitchen for being the winners of the cookbook giveaway!! Using Random.org their comment numbers were chosen. Please email me your mailing addresses so I can get those cookbooks off to you!

Congrats to the gals and thank you all for the kind comments…it means a lot to me to know you all are enjoying Aggie’s Kitchen!!

Raspberry and Rhubarb Crumble

Print Recipe

Raspberry and Rhubarb Crumble

Yield: Serves 2-3

Ingredients:

  • 4 sticks of rhubarb, cut in 1" pieces
  • 1 small container of raspberries
  • couple splashes of Gran Marnier (or orange liqueur)
  • 1-2 TB turbinado sugar (or regular sugar)
  • 1 cup oatmeal
  • 1/3 cup sliced almonds, crushed
  • 2 TB Smart Balance whipped butter (or regular butter)

Directions:

  1. In a deep baking dish, combine rhubarb, raspberries, Gran Marnier and sugar. Toss gently and let sit for 10 minutes. In small bowl, combine oatmeal and almonds with butter to make crumbly topping. Spread topping over fruit mixture and place in preheated oven. Bake for 30-40 minutes until bubbly and golden brown.
  2. Serve with vanilla ice cream, frozen yogurt or Greek yogurt for a delicious dessert.

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Enjoy!


Congratulations Cody!! We are all so proud of you!
xoxo

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29 Responses to “Raspberry and Rhubarb Crumble”

  1. Barbara Bakes posted June 7, 2009 at 1:14 pm

    What a great healthy dessert. I haven't tried rhubarb with raspberries, but I'm sure it's delicious.

  2. Mary posted June 7, 2009 at 1:45 pm

    What a wonderful dessert when we're on the cusp of spring/summer. It looks lovely and the fact that it's been made healthier is a bonus. Enjoy the graduation gala.

  3. HoneyB posted June 7, 2009 at 2:44 pm

    Yum! I made Raspberry Rhubarb Jam and it was soooo good! I finally got my dad to help me plant a couple rhubarb plants a couple weeks ago so I have my own now and don't have to run to my parents house anymore just to pull some!

  4. ♥peachkins♥ posted June 7, 2009 at 2:50 pm

    Wow! Thanks soo much for the cookibook. I already e-mailed my address..

    Iam not really familiar with rhubarb.I don't think we have it here.

  5. Kevin posted June 7, 2009 at 4:07 pm

    I like the sound of the raspberry and rhubarb combo!

  6. Jamie posted June 7, 2009 at 6:16 pm

    Aggie,
    I've never had rhubarb before but I love fruit desserts. Maybe we'll make something like this when we visit you next week..hint, hint! And yes, congrats to our nephew Cody on graduating HS with high honors.

  7. Sharon posted June 7, 2009 at 8:35 pm

    Have fun at the beach! I'm with you – kinda clueless about rhubarb but kudos to you for trying to cook with it. Looks yummy!

  8. Kerstin posted June 7, 2009 at 9:27 pm

    Congrats to your nephew! The crumble looks yummy and I love your pairing of the raspberries with rhubarb.

  9. Patsyk posted June 8, 2009 at 12:58 am

    Looks wonderful! I have seen so many great rhubarb recipes that I may have to jump on the bandwagon!

  10. Melissa posted June 8, 2009 at 3:27 am

    Thanks again, friend! And go Cody! Hope you had a nice day. Cool that you tried the rhubarb. I kept meaning to before the season goes away, but don't know if I'll get to it.

  11. Maria posted June 8, 2009 at 3:18 pm

    I just made a rhubarb crisp last night! It was really good. I will post it soon!! Yours looks excellent!

  12. nick posted June 8, 2009 at 3:35 pm

    I've been seeing this rhubarb all over the blogosphere too, and I feel so left out. This looks easy enough to give the ol' college try to for a first timer.

    Perhaps when I'm assaulted with baskets of it everywhere next time I go to WF I will pick some up.

    Congrats to the boy and I hope you had fun at the beach!

  13. Carrian posted June 8, 2009 at 5:11 pm

    Love that you did a crumble with it. My dad LOVES rhubarb so maybe when the parents come for a visit I'll surprise him with this!

  14. The Duo Dishes posted June 8, 2009 at 6:35 pm

    Raspberries are a nice pair with rhubarb. Great color.

  15. Chef Jeena posted June 8, 2009 at 7:10 pm

    Great when your family achieves something.

    Crumble looks lovely Aggie I adore the golden topping it is delicious.

  16. Katherine Aucoin posted June 8, 2009 at 8:00 pm

    Congratulations Cody. I really need to buy some rhubarb. This looks wonderful Aggie. i have never tasted, cooked or baked rhubarbs and this really has my mouth watering.

  17. teresa posted June 8, 2009 at 9:18 pm

    This looks so light and delicious! I love the colors, fantastic!

  18. Bridgett posted June 9, 2009 at 2:47 am

    I love the addition of raspberries…great choice. This looks amazing as usual, Aggie.

  19. finsmom posted June 9, 2009 at 2:48 am

    This looks absolutly delicious! I love rhubarb – what a great way to use it!

  20. Debbie posted June 9, 2009 at 10:58 am

    Great dessert. Rhubard with raspberries sounds wonderful!

  21. Helene posted June 9, 2009 at 6:52 pm

    I love rhubard and in crumble is so yummy. Yours is beautiful.

  22. 5 Star Foodie posted June 9, 2009 at 8:05 pm

    Mmm… raspberries and rhubarb sounds great together – what a delicious crumble!

  23. Cathy posted June 10, 2009 at 1:44 am

    This looks delicious, Aggie! I'm dying to try rhubarb after reading so many great things about it in the blogosphere.

    Hope the Magic win tonight!

  24. Cate O'Malley posted June 10, 2009 at 2:12 am

    Yum – looks like a perfect way to end a meal!

  25. Apartments in Manila posted June 10, 2009 at 5:06 am

    thanks for the yummy recipe 😉

  26. Paula posted June 10, 2009 at 5:17 am

    Hey Aggie, this looks lovely! I've not had rhubarb in years, but it sounds so yummy to be in a crumble. Congrats to your nephew! How great that you all got together. I was thinking of you tonight as my hubby was watching the Magic vs. Lakers game. I know your household is full of football fans; I didn't know if you guys watched basketball, too! 🙂

  27. Penny posted June 10, 2009 at 11:21 am

    Rhubarb is always better with raspberries or strawberries. Great recipe Aggie. Congrats Cody!

  28. unconfidentialcook posted June 10, 2009 at 10:55 pm

    You can't ask much more than the raspberry-and-rhubarb combo. I bet this is just a fabulous crumble.

  29. Girl Japan posted June 12, 2009 at 8:28 am

    Look at you, looking fabulous, I bet that tan is ALL natural– lucky you, I have to go to the spray machine. The Rhubarb looks YUM, there has been a lot of talk here lately in Japan a bout Rhubarb, but I can't find it in the super..

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