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Rhubarb Cherry Crisp
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cherry rhubarb crisp: Sweet cherry pie filling paired with tangy fresh rhhubarb for a delightful blend of flavors.
Ingredients:
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 1 (21 ounce) can cherry pie filling
  • 0.5 teaspoon almond extract
  • 4 cups chopped fresh rhubarb
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 0.25 teaspoon salt
  • 0.5 cup margarine or butter
  • 0.25 cup finely chopped pecans or walnuts
Instructions:
  • Combine sugar and cornstarch in a saucepan over medium heat, stirring well. Add cold water and cook, stirring constantly, until mixture thickens and bubbles. Mix in cherry pie filling and almond extract. Let it cool.
  • Get the oven ready at 350 degrees F (175 degrees C).
  • In a medium bowl, combine flour, oats, brown sugar, and salt. Incorporate margarine or butter until evenly crumbly. Press 2 cups of the mixture into a 9x13-inch baking dish to form the base. Layer rhubarb over the crust, followed by the cherry mixture. Stir chopped nuts into the remaining crumb mixture and sprinkle on top before baking.
  • Bake in the preheated oven for 40 minutes, or until the top is crisp and golden.

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