Cherry Rhubarb Crisp
A simple dessert recipe with a sweet and tart taste. The crumb crust and topping add a wonderful crunch to the soft fruit inside. I like having another way to use my fresh rhubarb with a different fruit, Cherries."Really great! I added chopped pecans to the rolled oats/flour mixture that goes on top." - sharglenn
Yield: 8 Servings Ready in 1 hours
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|- - - FILLING:|
|1 cupCold water|
|21 ounceCherry pie filling|
|1/2 teaspoonAlmond extract; - or 1/4 almond and 1/4 vanilla|
|5 cupsFresh rhubarb; - chopped into 1 inch pieces|
|- - - CRUST|
|1 1/2 cupAll purpose flour|
|1 1/2 cupRolled oats; - or quick oats|
|1 1/2 cupBrown sugar; packed|
|1/2 cupMargarine or butter|
Cherry Rhubarb Crisp Preparation
1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Remove from stove and stir in the cherry pie filling and almond extract. Set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 3? cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Sprinkle flour/ oat mixture over the top of the fruit.
4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden.
We love it warm with vanilla ice cream or whipped topping.
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