Tested till perfect Rhubarb Sour Cherry Crisp

Rhubarb Sour Cherry Crisp

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe3 out of 5 based on 4 ratings.
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  • Portion size 6 to 8


  • 1 cup 1cuppitted sour cherrysour cherries or dried sour cherries
  • 6 cups 6cupssliced fresh rhubarb or frozen rhubarb, (thawed)
  • 1 cup 1cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour


  • 1 cup 1cupall-purpose flour
  • 2/3 cup 2/3cupgranulated sugar
  • 1 pinch 1pinchground nutmeg
  • 1 pinch 1pinchcinnamon
  • 1 pinch 1pinchsalt
  • 1/3 cup 1/3cupcold butter, cubed
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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 Information Per each of 8 servings: about

cal 322 pro 3g total fat 8g sat. fat 5g
carb 62g fibre 2g chol 20mg sodium 59mg

% RDI:

calcium 8 iron 8 vit A 9 vit C 15
folate 20
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