Old-Fashioned Rhubarb Cherry Crisp Recipe Is Sweet, Tart & Crumbly All Over by Elisa Schmitz

Each year for our wedding anniversary, I try to make my husband a dessert using rhubarb. Growing up in Minnesota, where he ate rhubarb stalks straight from the garden, he has fond memories of this fascinating "fruit" that is technically a vegetable. High in fiber and antioxidants, rhubarb offers some health benefits that may make you feel better about eating dessert!

With this old-fashioned rhubarb dessert, I expanded my husband's horizons beyond the typical combination of strawberry-rhubarb, which is very often how it's paired because of the sweet-tart flavor combo. With cherries being in season and so sweet this summer, I thought cherry-rhubarb might be a nice change of pace from the typical strawberry-rhubarb dessert.

This rhubarb cherry crisp recipe turned out sweet, tart and crumbly all over. Wow, is it good! My husband said he liked it better than the rhubarb strawberry crisp I made him, because he likes the chewiness of the cherries (he said the strawberries seem to "melt away" whereas the cherries are more "substantive").

Gluten-free Option: This recipe can be made gluten-free by using gluten-free flour and oats.

The perfect blend of tart and sweet, this yummy fruit crisp recipe is delicious served with a scoop of vanilla ice cream (and, because it's loaded with old-fashioned rolled oats, it also makes a fun breakfast). A delicious summer dessert recipe with old-fashioned feels!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 12

Ingredients

• 6 cups fresh rhubarb, diced into 1-inch pieces
• 6 cups fresh cherries, pitted
• 1 cup granulated sugar (divided)
• 1 teaspoon grated orange zest
• 1 1/2 tablespoons cornstarch
• 1/2 cup freshly squeezed orange juice
• 1 1/4 cups flour
• 1 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1 1/2 cup old-fashioned rolled oats
• 16 tablespoons (2 sticks) cold unsalted butter, sliced
• 3/4 cup chopped pecans (optional but recommended)

Here's how you make it:

1. For the fruit, combine the rhubarb, cherries, 3/4 cup granulated sugar and orange zest in a large mixing bowl. (You can pit the fresh cherries by hand, but I would recommend using a cherry pitter to make your life easier.)
   
2. In a large measuring cup, blend the cornstarch with the orange juice, then pour it into the fruit. Stir to combine. Pour the mixture into an 13x9-inch baking dish (you could line a sheet pan with foil or parchment in case of bubbling fruit spillover, but mine did not).
   
3. For the topping, in a large mixing bowl, combine flour, 1/4 cup granulated sugar, brown sugar, salt, cinnamon, vanilla, oats and pecans (if desired). Using an electric mixer on low speed (or using your hands, which is how I did it), blend the butter into the mix until the dry ingredients are moist and the mixture is combined (it will be crumbly). (I added chopped pecans to mine but these are optional. You also could use chopped walnuts.)
   
4. Layer the topping over the fruit and bake in a preheated 350-degree F oven for about 45 minutes.
   
5. The fruit will be bubbling and the topping should turn golden brown. Allow to rest in pan for about 15 minutes.
   
6. Serve with a scoop of vanilla ice cream (it was just as good when we reheated it in the microwave for breakfast the next day!).
   

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