Rhubarb Sour Cherry Crisp
This recipe makes 8 servings
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 |
- Portion size: 6 to 8
If you use fresh sour cherries, soaking isn't necessary. Serve with The Classic Creme Anglaise (recipe link below).
Ingredients
- 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
- Topping:
- 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
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 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
Source : Canadian Living Magazine: June 2008
