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
- 1 cup pitted sour cherries (fresh or dried)
- 6 cups sliced rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 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
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: 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
- Iron 8.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 9.0
- Vitamin C 15.0