Raspberry Rhubarb Crumble

Just because I felt like it, I bought frozen rhubarb a couple of weeks ago. I had no real plans for it and its been sitting in my freezer since.

This week, raspberries were on sale at Whole Foods. I bought a pint and got to thinking. Raspberries + Rhubarbs must be tasty, right?

We'll see. I found this recipe...a slight adaption of one from America's Favorite Chef, The Pioneer Woman. It's happening peeps!

Raspberry Rhubarb Cobbler

1 bag frozen Rhubarb (found mine at Whole Foods)

1 Pint Raspberries

1 cup sugar + 2 Tb Sugar

Zest and juice of 1 orange

2 cups Bisquick Mix + 2 Tb Bisquick Mix

1 Stick of Butter, softened


Preheat oven to 375 degrees.

Combine rhubarb, raspberries, 2 Tb sugar, 2 Tb Bisquick, orange zest and juice in a mixing bowl. Toss gently until combined.

In a bowl, combine remaining Bisquick and sugar. Using a fork, work softened butter into the mix until it is in pea-sized crumbles.

Place rhubarb mixture in a pie pan. Evenly distribute dough over top.

Bake for 50 minutes or until topping is browned and the fruit filling is bubbly.

Serve with vanilla ice cream or whipped cream.


Wait a minute, Bethany! Aren't you supposed to be roasting a chicken?

Tehehe. Yes, I am. Unfortunately, a whole chicken wasn't in my food budget this week, but next week for sure!

Hugs and kisses peeps,

Bethany