Cherry Rhubarb Crisp

Name: Cherry Rhubarb Crisp
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: pastry blender; glass bowl; rubber spatula; baking dish (11 x 7); Scale (optional); Grater (optional); 2 cups tart cherries pitted and cut in half; 2 cups rhubarb cut in thin (1/4” - 6mm) slices; 100g 1/2 cup cane sugar; 1 tablespoon cornstarch; 2 tsp lemon zest; Pinch of salt; 100g 1/2 cup cane sugar; 80g 2/3 cup flour,; 55g 2/3 cup rolled oats,; 114g 6 tablespoons butter cold (or frozen if grated option is preferred); Pinch salt

5 steps

Prep:45minCook:45min

Updated at: Sun, 28 Jul 2024 04:35:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories242.5 kcal (12%)

Total Fat12.3 g (18%)

Carbs31.8 g (12%)

Sugars16.2 g (18%)

Protein2.7 g (5%)

Sodium62.9 mg (3%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Filling

Step 1

Preheat oven to 375 F

Step 2

Combine cherries, rhubarb, sugar, cornstarch, zest and salt in the mixing bowl and stir until completely mixed. Transfer fruit mixture in baking dish.

tart cherries2 cups

rhubarb2 cups

cane sugar100g

cornstarch1 tablespoon

lemon zest2 tsp

salt

Step 3

Place 1/2 cup brown sugar, oats, flour, and butter into the mixing bowl. Use either your hands or a dough cutter to mix the ingredients together. You want the butter to form into little balls and the mix to be crumbly. Alternatively, I freeze the butter first and then use a coarse grater to grate 114 g of butter into the bowl, then simply stir around until evenly distributed; I use a scale for this approach (114 g = 6 Tbl).

cane sugar100g

flour80g

rolled oats55g

butter114g

salt

Step 4

Spread topping and press it flat on top of the fruit. Bake for 30 - 45 minutes or until the topping is slightly browned and the fruit juices bubbling.

Step 5

Let rest for 10 minutes before serving.