Raspberries!

With the lack of sun and warmth, our local produce is ripening very late this year, but at least it is super plump and beautiful due to the surplus of rain in the NorthWest!
So, finally raspberries were ripe in the last week of July! Colden and I headed out to the farm on the opening weekend and picked 5 pounds of beautiful berries. They were so easy to get, it only took us 30 minutes. Colden was a great picker and eater... he didn't really contribute much to what we brought home though!

I promptly made a batch of jam, a raspberry tarte on a shortbread crust and a rhubarb raspberry crisp that is the best I've ever had (my recipe below)! Now I have to work it all off since I ate my share of the tarte and the ENTIRE crisp! Rhubarb Raspberry Crisp
fruit mixture:
3/4 cup white sugar
2 Tbl cornstarch
1/8 tsp salt
3 cups rhubarb, cut into 1/2 inch pieces
1 heaping cup raspberries

topping:
1/2 cup brown sugar
1/3 cup flour
1/2 cup oats (I used regular, but you could also use quick oats)
1/4 cup butter, melted

1. Preheat oven to 350 degrees. Grease a 8X8 inch pan (or something smaller and deeper).

2. Combine sugar, cornstarch and salt. Add rhubarb and raspberries and coat them with the dry ingredients. Pour mixture into the prepared pan.

3. In a separate bowl, mix brown sugar, flour and oat. Add the melted butter and mix together to make a crumbly mixture. Spread over the top of your fruit mixture in the baking pan.

4. Bake for 45 minutes or until bubbly throughout.