You know those friends who have your back? Those friends who, when you hint that you might be able to use some of the extra rhubarb from their garden, give you not only rhubarb, but also a split of their rhubarb plant to plant in your own garden? Well, Amy and Peter are those friends. Amy recently gave me a whole arm load of rhubarb, not to mention a rhubarb plant that then got planted in my backyard! The only thing Amy asked in return was to see what I made with the rhubarb. Well, that sure was easy, I made this Cherry Rhubarb Crisp! So now my WHOLE family thanks you, Amy and Peter!
I have to admit, I haven’t been using rhubarb as an ingredient for long. Rhubarb was an ingredient that I really didn’t know what to do with, and overall, I have to admit I used to be a little scared by the tartness of this ingredient. But remember my friend, Laura? The one who encouraged me to learn how to cook all of those years ago? Well, that girl has all kinds of great rhubarb recipes, and she gladly shared with me!
This Cherry Rhubarb Crisp is super easy to make, and is thrown together quickly. In fact my teenage daughter made this particular one yesterday while we were at the cabin. Full disclosure, I received the rhubarb from Amy about a month ago and unfortunately got too busy to use it. Luckily, rhubarb is easy to preserve, so I chopped it and froze it for later use. Fast forward to this weekend, when I thawed my frozen rhubarb and then prepared this deliciousness. Now if you are looking to reduce your sugar intake, then this recipe probably isn’t for you. If you are looking for a super healthy recipe, then this recipe probably isn’t for you. But if you are looking for something unbelievably good, to finish off the perfect weekend, a recipe you will get many compliments for-well, then this IS the recipe for you!
Note: This crisp is best left uncovered and out of the refrigerator. For this reason, this Cherry Rhubarb Crisp should be eaten quickly. Trust me, this really won’t be a problem…
- 2 cups oats
- 2 cups brown sugar
- 2 cups all purpose flour
- 1 cup butter, melted
- 4 cups rhubarb, diced
- 1 cup sugar
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon corn starch
- 21 ounce can cherry pie filling
- Cooking spray
- Vanilla ice cream (optional)
- Preheat oven to 350ºF.
- In a large bowl mix oats, brown sugar, flour and melted butter.
- Divide mixture into half and put half of mixture on the bottom of a 9 x 13 pan sprayed with cooking spray. Set aside the other half of the oat mixture.
- Sprinkle rhubarb over oat mixture in 9 x 13 pan and set pan aside.
- In a small sauce pan, mix 1 cup water and sugar and bring to a boil.
- In a small bowl mix cornstarch with a two Tablespoons of cold water to make a slurry,
- Add slurry of cornstarch to the boiling sugar water in the saucepan.
- Remove from heat and add cherry pie filling to saucepan.
- Pour cherry mixture over the rhubarb in the 9 x 13 pan.
- Sprinkle remaining oat mixture over the top of the fruit filling.
- Bake for 45 minutes.
- Allow to cool for 20 minutes.
- Scoop into bowls, serve with vanilla ice cream!
Thanks Amy and Peter! I promise to make some Cherry Rhubarb Crisp for you next year. And next year I can use my own rhubarb from the rhubarb plant that is now doing great in my backyard!