Rhubarb Cherry Crisp
Description
This rhubarb cherry crisp combines cherry pie filling with fresh rhubarb for a sweet-tart flavor combination. Brown sugar, oats, and pecans make the perfect topping.
Ingredients
•
1 cup white sugar
•
3 tablespoons cornstarch
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1 cup cold water
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1 (21 ounce) can cherry pie filling
•
1/2 teaspoon almond extract
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4 cups chopped fresh rhubarb
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1 cup all-purpose flour
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1 cup rolled oats
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1 cup packed brown sugar
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1/4 teaspoon salt
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1/2 cup margarine or butter
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1/4 cup finely chopped pecans or walnuts
Directions
1
Combine sugar and cornstarch in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract; set aside to cool.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Press 2 cups crust mixture into a 9x13-inch baking dish.
4
Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
5
Bake in the preheated oven until top is crisp and golden, about 40 minutes.