|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Technically a vegetable, rhubarb is harvested in the spring and treated like a fruit, making its way into a variety of desserts, often pairing up with other fruits. In this recipe, rhubarb's partner is cherry, in the form of cherry pie filling. Because rhubarb is extremely bitter when raw, it is almost always eaten cooked. Here, diced rhubarb is placed on top of a crust of oats and brown sugar and then layered with the cherry pie filling that's been cooked along with sugar and almond extract. Everything is topped with the remaining buttery crust mixture, sprinkled with nuts, and baked until bubbling and golden brown.
Serve this cherry rhubarb crisp with a drizzle of whipping cream or a scoop of vanilla ice cream.
- 1 cup quick-cooking oats
- 1 cup packed light brown sugar
- 1 cup flour
- 1/2 cup unsalted butter
- Pinch of salt
- 4 cups diced rhubarb
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 can cherry pie filling
- 1/2 cup chopped walnuts or pecans
- Optional: whipping cream or vanilla ice cream
Preheat the oven to 350 F. Gather the ingredients.
Mix the crust ingredients together in a bowl; press half into the bottom of a 9 by 13 by 2-inch baking pan.
Spread the diced rhubarb over crust in pan.
In a saucepan, combine the sugar, water, and cornstarch; boil until thickened.
Add the almond extract and pie filling.
Spoon cherry mixture over the rhubarb.
Sprinkle with the remaining crust mixture and then sprinkle with the chopped nuts.
Bake for about 45 minutes until bubbling and golden.
Serve with whipped cream or vanilla ice cream if desired.