Rhubarb & Raspberry Crisp
Walked to Fred Meyer last night to get some rhubarbs for today's crisp. The lady at the checkout rang them up as celery and she was like "oh I thought it was pink celery", haha! I tried a piece after slicing the rhubarbs and I do remember it being sour but not this sour. Wow! The pie turned out great but slightly tart. I don't think I have baked or cooked anything with rhubarbs since I moved from Sweden, which is 8+ years ago. Add more sugar if needed, or if your rhubarbs are super sour. You can also add bananas, which would make it sweeter and healthier than using more sugar.
5 sliced rhubarb stalks, about 1/2"
1,5 cups raspberries
3/4 cup old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup brown sugar + 2 tbsp
1/2 cup all purpose flour
6 tbsp vegan margarine
pinch of salt
Preheat oven to 350 degrees F. Add sliced rhubarbs and raspberries to the baking dish along with 2 tablespoons of brown sugar. Add the rest of the ingredients to a bowl and combine with hands or a fork. Add crumble mix to the baking dish on top of the fruit. Bake for about 40 minutes, until slightly browned. Let cool for a few minutes and serve with ice cream!