Rhubarb Sour Cherry Crisp
If you use fresh sour cherries, soaking isn't necessary. Serve with The Classic Crème Anglaise.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 322 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 62 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 59 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 8% |
| vit A | 9% |
| vit C | 15% |
| folate | 20% |
-
1 cup (250 mL) pitted fresh sour cherries or dried sour cherries
6 cups (1.5 L) sliced fresh or thawed rhubarb
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
Topping:
1 cup (250 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
Pinch each ground nutmeg, cinnamon and salt
1/3 cup (75 mL) cold butter, cubed
Preparation:
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 sa< 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.
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 sa< 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.
Source
Canadian Living Magazine: June 2008
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