Rhubarb Raspberry Crisp

Ingredients

• cup sdiced rhubarb, or more to taste
• 1/2 cup swhite sugar
• tablespoon sall-purpose flour
• 1/2 lemon, zested
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch salt
• 1/2 cup sfresh raspberries
• large eggs
• 1/4 cup half-and-half
• teaspoon vanilla extra ct
• cup old-fashioned oats
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.
3. Beat eggs, half and half, and vanilla extract together in a small bowl; stir into rhubarb mixture. Pour rhubarb filling into an 8x8 inch baking dish.
4. Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.
5. Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.