Raspberry/Rhubarb Crisp and Raspberry Lemon Muffins

I love raspberries, they are one of my most favorite fruits.  When we bought our home 2 years ago, there were already some established raspberry bushes so it was a dream come true.  Now I can make my own raspberry jam and I like to freeze them and throw them in smoothies and bake up other yummy stuff.  Last year we planted a rhubarb plant and it has grown like crazy.  Combine rhubarb with raspberries and it is just plain delicious.  I made this dessert yesterday and I wasn't thinking straight and added double the amounted butter, oops!  Oh well, you never can go wrong with too much butter.  It really tasted quite good, but I will just have to make it again with the right amount of butter next time. ;)

Rhubarb Raspberry Crisp

 

Ingredients

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup finely chopped walnuts (optional)
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅛ tsp. salt
• ½ cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Instructions

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8x8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.

Recipe adapted from Just Get Off Your Butt and Bake

I have made these Lemon Raspberry Muffins numerous times.  I use up my frozen raspberries and they always turn out wonderful!   

Lemon Raspberry Muffins

Yields 15-18 muffins 

Ingredients: 

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 cup milk

1 Tbsp lemon juice

1 tsp grated lemon zest

1/2 cup canola oil

1 heaping cup raspberries (fresh or frozen)

For the glaze:

1 cup confectioners sugar

2-3 Tbsp fresh lemon juice

 

Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a sperate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. 

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. 

Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes. 

For the glaze:

In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Dunk the tops of the warm muffins in the glaze and place on rack over cookie sheet to cool.

 

Recipe adapted from Tastes Better From Scratch