Photo of Rhubarb cherry crumble by WW

Rhubarb cherry crumble

Total Time
1 hr 5 min
20 min
30 min
Don’t let spring pass without enjoying the sweet-tart flavor of rhubarb. We love it in pies and parfaits, as well as in crumbles, like this gorgeous version here. Rhubarb is typically paired with strawberries, but it’s also great with cherries. And blackberries work just as well as cherries in this old-fashioned fruit treat, so feel free to use your favorite. We also love the savory, addicting topping of flour, rolled oats, brown sugar, ground cinnamon, freshly grated nutmeg (which we highly recommend not skipping, but you can use ground too), and a touch of salt. Work cold butter into the oat mixture to form the crumbs, and it's as easy as that.



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


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


½ cup(s), cherry variety

All-purpose flour

10 Tbsp, divided

Uncooked rolled oats

½ cup(s)

Packed brown sugar

cup(s), dark variety

Ground cinnamon

½ tsp

Freshly grated nutmeg

¼ tsp, or less to taste

Table salt

¼ tsp, or to taste

Unsalted butter

4 Tbsp, 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.