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Rhubarb Elderberry Crisp

Total Time

Prep: 20 min. Bake: 50 min.

Makes

10 servings

Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1-1/2 cups sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 3 cups diced fresh rhubarb or frozen rhubarb
  • 2 cups elderberries or blackberries
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
  2. Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries.
  3. In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
  4. Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold.

Nutrition Facts

3/4 cup: 302 calories, 10g fat (6g saturated fat), 25mg cholesterol, 97mg sodium, 52g carbohydrate (34g sugars, 4g fiber), 3g protein.

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