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Monday, July 11, 2011

Rhubarb Raspberry Crisp

It was hot outside.

Really hot.

And the last thing I wanted to do was turn on the oven.

But my need for dessert some how overcame my desire to stay temperate.

I had not planned on this sudden urge for something sweet, but I knew it needed to be addressed, and quickly. Otherwise I'd start eating plain peanut butter on bread with cinnamon sugar. On repeat.

So, after taking a gander in my pantry, I stumbled upon a jar of Raspberry Rhubarb jam that I picked up on a family vacation to Door County last year. There is this awesome little local market called "Koepsels" that we have gone to every time we've been to Door County. Tons of canned fruit, jellies, jams, and all locally farmed and produced. Love.

I had not found the time or inspiration to make a Raspberry Rhubarb pie, so this jar had been sitting patiently for about a year. It was definitely nearing its "expiration date" at least in my opinion, so I'm glad I found this before it was too late.

I adapted a recipe from Better Homes and Garden to make it vegan and to make it include the Raspberry Rhubarb filling.

And this was delicious. It was delicious warm, but I think it got even better after refrigerating it. Then I could eat it while sweating on my porch without feeling like I was biting into the sun at the same time as sitting on it. I know, that's complicated to picture, but that's how I felt.

Here's the recipe, adapted from Better Homes and Garden:

Raspberry Rhubarb Crisp


1 pint Raspberry Rhubarb filling
2 tbsp. sugar (I used evaporated cane sugar)
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup whole wheat flour (you can use any flour here)
1/4 tsp. nutmeg (or cinnamon)
1/4 cup Earth Balance
1/4 cup coconut


Preheat oven to 375 degrees. Place fruit in a a 2 qt baking dish. Stir in sugar.

In a medium bowl, combine oats, brown sugar, flour, and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

Bake 30-35 minutes or until topping is golden brown. 5 minutes before removing from oven, sprinkle coconut on the top but watch closely to make sure the coconut does not burn. Cool slightly and serve with ice cream if desired.


  1. This looks delicious! I have to say, you are brave for turning on the oven! I'm almost afraid to use my rice cooker this morning! LOL

  2. This looks wonderful! I have been doing what I call a pantry challenge lately too. Basically going through and using up what I find. Yours turned out prettier then mine have though ;)


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