why make this recipe
Cherry Rhubarb Crisp is a delightful dessert that combines the tangy flavor of rhubarb with the sweetness of cherries. This dish is not only delicious but also easy to make. It is a perfect choice for family gatherings, picnics, or simply when you want to enjoy a comforting dessert at home. The crisp topping adds a satisfying crunch, making every bite a treat!
how to make Cherry Rhubarb Crisp
Ingredients :
- 2 cups cherries, pitted and halved
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cherries, rhubarb, granulated sugar, cornstarch, and lemon juice. Pour the fruit mixture into a greased baking dish.
- In another bowl, mix together rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture over the fruit.
- Bake for 30-35 minutes until bubbly and golden brown.
- Allow to cool slightly before serving. Enjoy warm or with ice cream!
how to serve Cherry Rhubarb Crisp
Cherry Rhubarb Crisp is best served warm. You can scoop it into bowls and add a scoop of vanilla ice cream or whipped cream on top for a delicious treat. It pairs well with a cup of coffee or tea, making it perfect for any occasion.
how to store Cherry Rhubarb Crisp
To store Cherry Rhubarb Crisp, let it cool completely. Cover it with plastic wrap or store it in an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
tips to make Cherry Rhubarb Crisp
- Use fresh rhubarb and cherries for the best flavor.
- Adjust the sugar to your taste. If you like it less sweet, you can reduce the amount of sugar.
- Feel free to add nuts like walnuts or pecans to the crisp topping for extra crunch.
- If you want a more citrusy flavor, add some lemon zest to the fruit mixture.
variation
You can replace cherries with other fruits like blueberries or apples for a different flavor. Mixing fruits can also create a unique taste!
FAQs
1. Can I use frozen fruit for this recipe?
Yes, you can use frozen cherries and rhubarb. Make sure to thaw and drain any excess liquid before using.
2. Is it necessary to use cornstarch?
Cornstarch helps thicken the fruit mixture while baking. If you don’t have it, you can skip it, but the filling may be a bit juicier.
3. Can I make this crisp ahead of time?
Yes, you can prepare the fruit and topping separately and store them in the fridge. Just combine and bake when you’re ready to serve.
Cherry Rhubarb Crisp
Ingredients
Fruit Filling
- 2 cups cherries, pitted and halved Use fresh cherries for the best flavor.
- 2 cups rhubarb, chopped Use fresh rhubarb.
- 1 cup granulated sugar Adjust to taste.
- 1 tablespoon cornstarch Helps thicken the fruit mixture.
- 1 tablespoon lemon juice Adds acidity and flavor.
Crisp Topping
- 1 cup rolled oats Old-fashioned or quick oats work.
- 1 cup all-purpose flour
- 1/2 cup brown sugar Can be adjusted for sweetness.
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon For added warmth and flavor.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cherries, rhubarb, granulated sugar, cornstarch, and lemon juice. Pour the fruit mixture into a greased baking dish.
- In another bowl, mix together rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture over the fruit.
Baking
- Bake for 30-35 minutes until bubbly and golden brown.
- Allow to cool slightly before serving.