Photo of Rhubarb Cherry Crumble by WW

Rhubarb Cherry Crumble

9 - 10
PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
30 min
Don’t let spring pass without enjoying the sweet-tart flavor of rhubarb. Typically paired with strawberries, it’s also great with cherries.


Uncooked rhubarb

2 cup(s), cut into bite-size pieces


2 cup(s), pitted, fresh or frozen, thawed (halved if large)


½ cup(s), cherry variety

All-purpose flour

10 tbsp(s), divided

Uncooked rolled oats

½ cup(s)

Packed brown sugar

cup(s), dark variety

Ground cinnamon

½ tsp(s)

Freshly grated nutmeg

¼ tsp(s), or less to taste

Table salt

¼ tsp(s), or to taste

Unsalted butter

4 tbsp(s), chilled


  1. Preheat oven to 375ºF.
  2. In a large bowl, combine rhubarb, cherries and preserves. When fruit is well coated, add 2 tablespoons flour; stir to combine. Spoon fruit into a 2-quart baking dish; set aside.
  3. In another bowl, combine remaining 1/2 cup flour, oats, sugar, cinnamon, nutmeg and salt. Cut butter into small pieces and work it into flour mixture with a fork until it resembles coarse crumbs.
  4. Spoon crumb topping over fruit and bake until fruit begins to bubble, about 25 to 30 minutes. Cool for 10 to 15 minutes. Yields about 3/4 cup per serving.


Blackberries work just as well as cherries in this old-fashioned fruit treat.