Rhubarb Cherry Crisp – Easy Recipes

Here’s a classic Rhubarb Cherry Crisp with a sweet-tart filling and buttery oat topping.

4 cups rhubarb, chopped into ½-inch pieces

1 (21 oz / 595 g) can cherry pie filling

1 cup granulated sugar

3 tablespoons cornstarch

1 cup water

1 teaspoon almond extract (optional, but excellent with cherries) (sweettoothsara.com)

1 cup rolled oats

1 cup all-purpose flour

1 cup packed brown sugar

½ cup cold butter, cut into small pieces

Pinch of salt

¼ cup chopped pecans or walnuts (optional) (sweettoothsara.com)

Preheat oven to 350°F (175°C).

In a bowl, combine oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture is crumbly. Stir in nuts if using.

Spread the rhubarb evenly in a greased 9×9-inch or similar baking dish.

In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and clear.

Remove from heat and stir in the almond extract and cherry pie filling.

Pour the cherry mixture over the rhubarb.

Sprinkle the oat topping evenly over the fruit.

Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.

Let cool for 10–15 minutes before serving. (sweettoothsara.com)

Serve warm with vanilla ice cream or whipped cream.

For a less-sweet version, use tart cherries and reduce the sugar to ¾ cup.

A little orange zest in the filling adds a nice brightness. (tfrecipes.com)

For the original inspirations, see Sweet Tooth Sara’s Rhubarb Cherry Crisp and BigOven Rhubarb Cherry Crisp.