Rhubarb Raspberry Crisp

Name: Rhubarb Raspberry Crisp
Total time: 50
Yield: 6
Ingredients: 4 cups diced rhubarb, or more to taste; 1 ½ cups white sugar; 3 tablespoons all-purpose flour; ½ lemon, zested; ½ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 1 pinch salt; 1 ½ cups fresh raspberries; 2 eggs; ¼ cup half-and-half; 1 teaspoon vanilla extract; 1 cup old-fashioned oats; ¼ cup brown sugar; ¼ cup butter; ½ teaspoon ground cinnamon

Recipe by ELLeDoux from allrecipes.com

Dessert 50 Mins.

Ingredients

6 servings

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4 cups diced rhubarb, or more to taste
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1 ½ cups white sugar
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3 tablespoons all-purpose flour
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½ lemon, zested
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½ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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1 pinch salt
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1 ½ cups fresh raspberries

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2 eggs
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¼ cup half-and-half
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1 teaspoon vanilla extract
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1 cup old-fashioned oats
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¼ cup brown sugar
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¼ cup butter
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½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.