This Rhubarb Cherry Crisp Recipe uses fresh or frozen rhubarb and cherry pie filling to make an awesome warm rhubarb dessert!
This rhubarb crisp has become our "family favourite".
Who can resist the scrumptious taste of a rhubarb and cherry combined dessert with a dollop of whipped cream or ice cream?
Your family and friends say they don't care for rhubarb?
Make this and find out who really does like rhubarb!
Note - you can use fresh or frozen rhubarb for this recipe. If you use frozen rhubarb, thaw it first, in a sieve, over a bowl. Use this excess liquid as part of the 1 cup cold water.
FOR THE FILLING
1 cup granulated sugar
3 tbsp. cornstarch
1 cup cold water or *1 cup excess liquid
1 can - 540 ml. - cherry pie filling
1/2 tsp. almond extract
4 cups chopped fresh or frozen rhubarb
FOR THE CRUST/TOPPING
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 tsp. salt
1/2 cup butter (or margarine)
1/4 cup finely chopped pecans or walnuts
In a medium size pan, whisk together the sugar and the cornstarch.
Gently stir in the water (or 1 cup of the excess liquid), and cook over medium heat, stirring constantly (with a wooden spatula), to avoid sticking and burning, until mixture thickens and is bubbling.
Gradually add the cherry pie filling and the almond extract. Set aside to cool.
In a medium size bowl, whisk together the flour, oats, brown sugar and the salt.
Cut in the butter until the mixture resembles coarse crumbs.
Gently press 2 cups of the crumb mixture into the bottom of a greased, 9" x 13" baking dish.
Spread the fresh or thawed rhubarb over the crust.
Spread the cooled cherry mixture over the rhubarb.
Stir the chopped nuts into the remaining crumb mixture, and sprinkle over top of the rhubarb and cherry filling. Pat down lightly.
Bake at 350° F in the center of the oven, for about 35 - 40 minutes, or until the top is golden.
Serve warm or cooled with ice cream or whipped topping.
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