Sometimes, mini desserts can be more appealing. Whether you’re living alone or have someone to share with, this Raspberry Rhubarb Crumble is a perfect seasonal sweet bite.
Tangy rhubarb is complemented with juicy raspberries and a simple oat crumble topping – 5 ingredients in the base and 3 in the crust!
I have long been a lover of rhubarb – though accidentally only pairing it with strawberries in my favorite chia jam and pie bars (make those too!). It’s a vegetable, so we can basically eat this crumble for dinner.
Upon examining our new backyard for the first time once the snow melted this spring, we came along a few plants we didn’t recognize. Our friends came over to help us identify some items, and excitedly tagged it as rhubarb. I began jumping up and down, ecstatic, until they retracted their statement. I do hope to try to plant this pie plant in the future (a term coined by none other than Laura Ingalls Wilder).
- 1 cup finely diced rhubarb
- 1 heaping cup raspberries (6 ounces)
- 2 tablespoons rolled oats
- 1 tablespoon granulated sugar
- Optional squeeze of lemon juice
- ¼ cup rolled oats
- 1 tablespoon coconut oil
- Pinch of salt
- Preheat the oven to 350 degrees and grease two 1-cup ramekins or oven safe bowls.
- Finely dice rhubarb, removing the outer stringy skin if necessary. Combine it in a bowl with the raspberries, oats, sugar, and lemon juice. Divide the mixture between the two ramekins.
- In a separate bowl, use your fingers to combine the topping ingredients (oats, coconut oil, and salt). Divide the mixture on top of the fruit, pressing down slightly for an even topping.
- Bake the ramekins for 30 minutes, or until the oats are lightly toasted and the fruit filling is bubbling.
This recipe can be cut in half for one serving instead of two.
Once you get your hands on a stalk of rhubarb, this crumble is within your reach! You can find it at most grocery stores from mid to late spring. Look for firm and brightly colored stalks, similar in texture to celery.
Be sure to share with me if you make this crumble for yourself, or you and a friend. I enjoyed both on different days (it’s just as delicious cold out of the fridge with plain yogurt on top!).
Perhaps I love the element of cuteness of fitting everything in a ramekin, but I think it might also be the fact that it leaves me with room to also have a square of chocolate and perhaps a spoonful of almond butter.
Dessert priorities, people! Do you love rhubarb?