Rhubarb Elderberry Crisp
Combine elderberries and rhubarb in this crisp for a delicious dessert guests will love.
| Servings | Prep Time | Cook Time |
| 10servings | 20minutes | 50minutes |
| Servings | Prep Time |
| 10servings | 20minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup quick-cooking oats
- 1-1/2 cups sugar divided
- 1 tsp ground cinnamon
- 1/2 cup butter cold
- 3 cups rhubarb diced (fresh or frozen)
- 2 cups elderberries (or blackberries)
- 2 Tbsp cornstarch
- 1 cup water
- 1 tsp vanilla extract
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
- Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries.
- In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
- Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold.
Recipe Notes
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
