Rhubarb Sour Cherry Crisp

Rhubarb Sour Cherry Crisp Image by: Rhubarb Sour Cherry Crisp Author: Canadian Living

If you use fresh sour cherries, soaking isn't necessary. Serve with The Classic Creme Anglaise (recipe link below).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 1 cup pitted sour cherry
  • 1 cup pitted dried sour cherry
  • 6 cups sliced fresh rhubarb (thawed)
  • 6 cups sliced frozen rhubarb (thawed)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
Topping:
  • 1 cup all-purpose flour
  • 2/3 cups granulated sugar
  • 1 pinch ground nutmeg
  • 1 pinch cinnamon
  • 1 pinch salt
  • 1/3 cup cold butter cubed

Method

If using dried cherries, soak in boiling water for 15 minutes; drain and set aside.

In large bowl, toss together rhubarb, cherries, sugar and flour; spread in lightly greased 8-inch (2 L) square glass baking dish.

Topping: In bowl, whisk together flour, sugar, nutmeg, cinnamon and salt ; using pastry blender, cut in butter until crumbly. Press into small clumps. Scatter over rhubarb mixture.

Bake in 375°F (190°C) oven for about 45 minutes or until bubbling and topping is golden and crisp.

Serve with: " target="_blank">Classic Creme Anglaise

Nutritional facts Per each of 8 servings: about

  • Sodium 59 mg
  • Protein 3 g
  • Calories 322.0
  • Total fat 8 g
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 62 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Sour Cherry Crisp

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