Rhubarb Raspberry Crisp
Rhubarb Raspberry Crisp could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 9. This dessert has 311 calories, 3g of protein, and 13g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of brown sugar, raspberries, pecans, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour. It will be a hit at your Mother's Day event. If you like this recipe, you might also like recipes such as Rhubarb Raspberry Crisp, Raspberry Rhubarb Crisp Bars, and Gluten Free Rhubarb Raspberry Crisp for Two.
Instructions
In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon.
Cut in butter as for pastry.
Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan.
Sprinkle evenly with raspberries and cover with crumb topping.
Bake at 350° for 45 minutes or until topping is browned.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Crisp works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.