Best 5 Rhubarb Cherry Crisp Recipes

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

CHERRY RHUBARB CRISP

Steps:

• Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!

CHERRY-RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Mix rhubarb and cherry pie filling together in a bowl; spread into bottom of prepared baking dish.
• Stir brown sugar, flour, oats, butter, cinnamon, and nutmeg together in a bowl until crumbly; sprinkle over the rhubarb mixture.
• Bake in preheated oven until golden brown on top, about 30 minutes.

CHERRY RHUBARB CRISP

Steps:

• 1. To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.
• 2. Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).
• 3. Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
• 4. To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)
• 5. Once the mixture has thickened, thoroughly stir in the extracts and pie filling.
• 6. Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.
• 7. Lastly, top the crumb mixture with the chopped pecans.
• 8. Bake in a 350º oven for 45-55 minutes. (I baked mine for 55 minutes.)
• 9. Serve warm with vanilla ice cream. (Refrigerate any leftovers.)
• 10. Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

RHUBARB CHERRY CRISP

Steps:

• Preheat oven to 350 degrees. In pan, mix cornstarch and sugar, add water. Cook and stir until thick and bubbly. Stir in pie filling and extract. Set aside to cool. Mix together flour, oats, brown sugar and salt. Cut in butter and press 2 cps into 9x13 pan. Spread rhubarb over crust and then spread pie filling mixture. Stir nuts into remaining crust ingredients and sprinkle on top. Bake for 40 min. until golden brown.