Sweet cherries and tart rhubarb are the perfect pair in this cherry rhubarb crisp recipe. You’ll love the gingery crumble topping too!
I still remember the first time I ever had rhubarb. I was in high school, probably 15 or 16, and my friend’s dad had offered (very bravely, I might add) to take his 2 daughters and 5 of their friends to the north woods of Wisconsin for a week. Us girls had a blast in our little cabin. We spent the week boating, tubing, making bonfires, and playing Bingo in town.
At some point, we passed a little shop on the side of the road where they were selling homemade pies. Of course, we stopped by and picked up a few different flavors and some ice cream too! We promptly ate big slices of pie for dessert that night, and for breakfast the next day.
I have always loved a good fruit pie. And my friend’s dad promised us we were going to love the strawberry rhubarb pie, even though I was dubious of this vegetable (?!) I had never tasted before. And oh, my rhubarb! I fell in love with the sweet, tart, juicy goodness of that pie! Where had you been all my life, rhubarb?? And how could a vegetable which looks distinctly like a reddish version of celery be so wonderfully delicious? My life was changed.
Now, every spring, I make my favorite strawberry rhubarb pie with crumb topping. It’s delicious and while I do share, I always make sure I end up with extra slices for myself! This year, I’ve been in love with cherries, and after making my pie, I was also really interested in combining rhubarb and cherries. One evening while the hubby was out with his friends, I spent the night making (and eating) this cherry rhubarb crisp.
There are subtle flavors of ginger and lemon in both the crisp topping and the fruit filling. And I added some coconut in the crisp topping for some extra texture. You’re going to love it! Like all crumbles and crisps, it is lovely warmed, with a big scoop of vanilla ice cream on top.
Cherry Rhubarb Crisp
- 2 cups rhubarb, chopped
- 3 cups cherries, pitted and halved
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1 tsp lemon juice
- 1 cup flour
- 3/4 cup old fashioned oats
- 1/4 cup shredded unsweetened coconut
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 cup butter, cubed
- Preheat oven to 350 degrees Fahrenheit.
- Combine all fruit filling ingredients in a medium bowl, mix until juices begin to release, and set aside.
- Combine flour, oats, coconut, sugars, and spices in another medium size bowl.
- Add butter cubes and, using your hands (or a pastry blender if you prefer), quickly work the butter cubes into the mixture until incorporated. Mixture will be crumbly.
- Stir fruit mixture again and pour into a large pie dish, or a square 8x8 baking dish. Sprinkle crisp topping evenly over the fruit mixture.
- Bake in preheated oven for 35 minutes, or until topping is golden brown and juices from fruit are bubbling on top.
- Let cool in pan for at least 15 minutes. Serve warm, topped with vanilla ice cream if desired.