In an attempt to make use of fresh rhubarb brought to me by a friend as well as some raspberries from the freezer — we’re trying to clean out and get rid of the huge freezer my father always insisted we keep stocked to save money, in the name of saving space and electricity — I decided to make a cake. However, I quickly discovered that my sister and I had used the last of the eggs for our breakfasts, and I had to change gears a bit. Instead, I made a crumble, with a crisp, sweetened oat topping.
Raspberry Rhubarb Crumble
- 3 c frozen raspberries, thawed
- 2 c chopped rhubarb
- 3 c quick oats
- 1 1/2 c brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 2 sticks very cold butter, cubed
Preheat oven to 350°F. Mix raspberries and rhubarb well, and pour into a glass baking dish. Toss together remaining dry ingredients. Coat butter with crumble so they don’t stick together, and distribute the crumble and butter evenly over the top of the raspberries and rhubarb. Bake until bubbling around the edges and golden brown on the top.