Rhubarb Cherry Crumble
- Total Time
Don’t let spring pass without enjoying the sweet-tart flavor of rhubarb. Typically paired with strawberries, it’s also great with cherries.
uncooked rhubarb2 cup(s), cut into bite-size pieces
cherries2 cup(s), pitted, fresh or frozen, thawed (halved if large)
preserves½ cup(s), cherry variety
white all-purpose flour10 Tbsp, divided
uncooked rolled oats½ cup(s)
packed brown sugar⅓ cup(s), dark variety
ground cinnamon½ tsp
freshly grated nutmeg¼ tsp, or less to taste
table salt¼ tsp, or to taste
unsalted butter4 Tbsp, chilled
- Preheat oven to 375ºF.
- 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.
- 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.
- 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.