Simple Rhubarb Crisp with Raspberry and Rosemary
Simple and easy to make, this rhubarb crisp with raspberry is infused with fresh rosemary. Full of juicy fruit and finished with a buttery, crunchy topping.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Stove
- Spoon
Ingredients
- 1 lb rhubarb washed and chopped into 1-2 inch chunks (about 3-4 large stalks)
- 6 ounces raspberries
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup all purpose flour
- 3 tablespoons cold unsalted butter plus extra for greasing the skillet
- 1/4 teaspoon ground cinnamon
- 1/3 cup rolled oats
- 3 tablespoons brown sugar
- 3 whole sprigs fresh rosemary
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