- 1 ½ pounds rhubarb, cut into 1-inch pieces (about 4 cups)
- ½ pint fresh or thawed frozen raspberries
- 2/3 cup natural cane sugar
- ½ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon finely grated orange zest plus juice of 1 orange
- ½ cup rye flour
- ½ cup packed dark brown sugar
- ½ teaspoon ground cinnamon
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- ½ cup old-fashioned rolled oats
- ¼ cup hazelnuts, toasted, skinned, and coarsely chopped (optional)
- Ice cream, for serving (optional)
- Preheat oven to 350 degrees. In a large bowl, stir together rhubarb, raspberries, cane sugar, 2 tablespoons all-purpose flour, and the orange zest and juice.
- In another bowl, combine the remaining ½ cup all-purpose four, the rye flour, brown sugar, and cinnamon. Rub butter into flour mixture using your fingers or a pastry blender until it is well incorporated and large crumbs form. Stir in oats and nuts.
- Turn rhubarb filling into a 9-inch square baking dish (or other 1 ½ quart baking dish), and cover with topping. Bake, rotating dish halfway through, until topping is browned and crisp and juices are bubbling in the center, about 45 minutes. Let cool slightly before serving with ice cream, if desired. (Crisp is best served that day it’s made.)
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.