Rhubarb Raspberry Crumble Rhubarb Raspberry Crumble recipe Rhubarb Raspberry Crumble recipe

This Austin trip Jenny and I took was amazing. I slept really well, and it was a super fun break from the normal everyday. The normal everyday being wakened up twice in the middle of the night around the same time from my ginger senior cat yowling at walls for no reason. A quick google will reveal that he is totally going insane because he is old. It is really strange. He sits and stares at things, and then falls asleep, staring at things. He gets hyper like once a week and runs around on a crazed rampage with a wide eyes look on his face, then goes right back to sleep. It is sad, but funny and weird at the same time. I think this part in his life will become my favorite because as a grumpy old man, he has no problem letting his freak flag fly.

If Tigger (my senior cat) were a human, I would make him this Rhubarb Raspberry Crumble. We would eat it together, and I would ask him what he finds to interesting staring at walls, why he likes to cuddle so much, and why he doesn’t like it when I touch his cankles. This is one of those delicious easy desserts (or lets be real, breakfast / whenever) dishes that are best when it is still warm. So plan accordingly, and don’t forget ice cream!
♥ Teri

Rhubarb-Raspberry Crumble
Serves 7-9

1 cup rolled oats
3/4 cup all purpose flour
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom, optional
1/2 cup (1 stick) cold unsalted butter, cut into tiny cubes
rhubarb-raspberry filling:
1 1/2 tablespoons unsalted butter, softened
1 1/2 lbs. fresh rhubarb (about 6 large stalks), sliced into 1/4 inch pieces
12 ounces fresh raspberries (about 2 1/2 cups)
1 1/4 cup superfine sugar (granulated is fine)
1 lemon, juiced
1/2 vanilla bean split and caviar removed (can replace with 1 teaspoon vanilla extract)
1/ 2 teaspoon cinnamon

1. Preheat oven to 375°F. Lightly grease a 9”x12” baking dish with butter. Set aside.
2. For streusel: Place oats, flour, sugar, cinnamon, and cardamom (if using) in a mixing bowl and stir together.
3. Cut in butter until a coarse mealy texture forms. Place the bowl in the freezer for 20 minutes.
4. For filling: Combine all filling ingredients into a large mixing bowl and toss together until thoroughly mixed. Pour filling mixture into the prepared baking dish. Set aside.
5. Remove streusel from freezer and fluff with a fork until crumbly in texture. Evenly pour streusel over filling until all has been used and the entire surface has been covered.
6. Bake for 30 to 40 minutes or until golden brown. Allow crumble to cool for at least 15 minutes before serving.