Rhubarb Crisp: Preheat oven to
375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a
non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an
8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish.
Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, butter, and
oats) in your food processor and process until the mixture is crumbly (looks like
coarse meal) and there are no large pieces of butter visible. (This can also be
done in a large bowl with a pastry blender, two knives or your fingertips.)
the rhubarb and blackberries in a large
bowl and toss with the brown sugar.
In a separate
bowl, whisk together the orange (or apple) juice, cornstarch (corn flour) and vanilla. Add
this mixture to the rhubarb mixture and toss to coat. Transfer the fruit to your
baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately
30 - 35 minutes or until the topping is golden brown and
the juices from the fruit are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 30 minutes before
Serve with softly whipped
cream or vanilla ice cream. Refrigerate leftovers and reheat before
Makes 4 - 5 servings.
Harley. 'American Desserts'. Clarkson Potter/Publishers. New York: 2003.
Sax, Richard. 'Classic
Home Desserts'. Houghton Mifflin Company. New York: 1994.