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“Raspberry-Rhubarb treat. If serving hot prepare the topping early enough to allow to freeze a bit. Otherwise omit the topping ingredients.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Filling:
  3. In measuring cup combine the fruit juices and add water to make 1 cup.
  4. In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
  5. Reserve 2 T. Raspberries for topping.
  6. Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
  7. If serving hot:
  8. Line a cookie sheet with wax paper.
  9. In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
  10. Drop in 9 mounds onto wax paper, freeze until firm for the topping.
  11. Crust:
  12. In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
  13. Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
  14. Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
  15. Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
  16. Cool slightly and serve with the frozen mounds of topping.

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