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Cherry Rhubarb Crisp

Sue Lau
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Prep Time 15 minutes
Cook Time 33 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • cake pan

Ingredients
  

Filling:

  • 24 ounce jar tart cherries in syrup
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 4 tablespoons cornstarch
  • 3 cups fresh rhubarb (cut into large chunks)

Topping:

  • 1 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons soft butter

Instructions
 

  • Preheat oven to 375F.
  • Drain syrup from cherries and place in a saucepan with the sugar, cinnamon and cornstarch.
  • Whisk mixture and cook over low heat until it thickens up.
  • Remove from heat, and stir in the drained cherries and chopped rhubarb.
  • Place filling in the bottom of a buttered or nonstick sprayed cake pan.
  • Mix together the ingredients for the topping until crumbly and sprinkle over the filling.
  • Place cake pan on a supportive baking sheet and place in the oven; bake for 35 minutes or until golden.
  • Serve with ice cream.

Notes

From the kitchen of palatablepastime.com
Keyword easy desserts
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