Rhubarb Cherry Crumble
9
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 30 min • Serves: 9 • Difficulty: Easy
Don’t let spring pass without enjoying the sweet-tart flavor of rhubarb. Typically paired with strawberries, it’s also great with cherries.
Ingredients
Uncooked rhubarb
2 cup(s), cut into bite-size pieces
Cherries
2 cup(s), pitted, fresh or frozen, thawed (halved if large)
Preserves
½ cup(s), cherry variety
All-purpose flour
10 tbsp(s), divided
Uncooked rolled oats
½ cup(s)
Packed brown sugar
⅓ 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
Instructions
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.
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