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Recipe for Rhubarb-Cherry Crunch | Almanac.com

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Rhubarb-Cherry Crunch

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 12
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Desserts
Preparation Method
Bake
Sources
Favorite New England Recipes
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When spring arrives and rhubarb starts popping up, it’s time to try this easy recipe for Rhubarb-Cherry Crunch. Though rhubarb and strawberries are a classic combination, we think cherries will pleasantly surprise your taste buds.

Crust:

Ingredients
1 cup quick cooking oats
1 cup brown sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter
pinch of salt
Instructions

Grease a 13x9-inch baking pan.
In a bowl, combine all ingredients and press half of the mixture on the bottom of prepared pan.
 

Filling

Ingredients
4 cups diced fresh rhubarb
1 cup sugar
2 tablespoons cornstarch
1 teaspoon almond extract
1 can cherry pie filling
1/2 cup chopped nuts
Instructions

Preheat oven to 350°F.
Spread diced rhubarb on top of crust. 
In a pan, combine sugar, cornstarch, and 1 cup of water. Boil until thick. Stir in almond extract and pie filling. 
Spoon cherry mixture over rhubarb. Sprinkle with remaining crust mixture and nuts. Bake for 45 minutes.
Serve warm with whipped cream or ice cream.
 

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The Almanac Chefs

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Comments

barb huntrods (not verified)

3 years 12 months ago

if you add orange juice to the rhubarb, and make sweet drop biscuits with orange peal added, drop them on rhubarb, cook till bubbling. yum for sure