For Mother’s Day, my boyfriend and I made lunch for his sweet as pie mom. When we usually visit her, she has a delicious meal prepared for us. So to celebrate, we wanted her to be able to relax and let us take care of everything. By the way, she is a wonderful baker herself!
On the menu was parmesan crusted pan fried chicken, parmesan mashed potatoes, corn and for dessert rhubarb raspberry crisp with ice cream. The rhubarb was picked from her garden.
I was nervous to cook for her for the first time. I mean who doesn’t want the approval from their significant other’s mom on a meal you prepared for them? She definitely approved! Even stating that she would have to have us come and cook for her again sometime. Compliments were given on the whole meal. I must say, SUCCESS!
Don’t forget to follow me, the Vintage Baker blog, to receive more great recipes! You can also follow me on Facebook, @vintagebakerblog!
Rhubarb Raspberry Crisp
2 Cups Rhubarb, chopped
12 Oz. Raspberries
1 Tablespoon Cornstarch
1/2 Teaspoon Vanilla Extract
4 Tablespoons Granulated Sugar
1/2 Cup All Purpose Flour
1/2 Cup Old Fashioned Rolled Oats
5 Tablespoons Unsalted Butter, softened
5 Tablespoons Brown Sugar
Tiny pinch of salt
Preheat the oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil or parchment paper.
Wash and dry the raspberries and rhubarb. Place the fruit in a small bowl and gently toss it with the granulated sugar. Set aside.
In another small bowl, combine all of the ingredients for the topping. You could use a food processor or mixer, but I prefer to do it by hand. You should end up with medium sized crumbles.
If there is a lot of juice in the bowl of fruit, feel free to pour a little out. Mix the vanilla extract and cornstarch into the bowl of fruit, being careful not to smash the raspberries. Place all of the fruit into a baking dish, then cover with the topping.
Place the baking dish on to the covered baking sheet. This is done in case any of the liquid bubbles over, you can save yourself the trouble of scrubbing the oven. Bake for 45 minutes or until the top is golden brown and the fruit is bubbling. Let it cool for a few minutes before serving. We served it with vanilla ice cream. Absolutely delicious! Enjoy!
Original recipe courtesy of A Homemade Living Blog (recipe has been altered slightly)