Apple Cherry Rhubarb Crisp
There is a funny story behind this recipe … I was sharing rhubarb recipes on my facebook page one Saturday at my Sumptuous Saturday party and, as usual, whenever you talk rhubarb with foodies, there were a plethora of strawberry rhubarb recipes. After several of these in a row, one adorable fan commented, saying something like this: “What is it with you Americans and strawberry rhubarb everything? Apples and rhubarb are so much better.”
I almost burst into laughter. Yes, we ARE a little obsessed with strawberry rhubarb everything … and I am, personally, SO guilty. I went on a HUGE strawberry rhubarb tangent last year and started out this spring the same way, but there was this little voice in the back of my mind saying to me that there must be some other ways I could use this marvelous rhubarb.
I really love comments like this because they open my eyes to other culinary possibilities and help me see things I could never see before. Rhubarb and apples? Hmm. That really makes sense, when you think about it. I mean, don’t you often see people adding a little lemon juice to apple pie to give it a spark of tartness? Rhubarb could do the same, but also add a richness and depth of flavor that lemon just can’t provide. Don’t get me wrong … I love lemons too, but rhubarb is so much more complex and enticing.
The thought of rhubarb and apples sounded so color-drained, though, and I so wanted a lovely color for my crisp, so I added some sweet cherries to the mix and it turned out such a pretty shade of pink! I am so happy to report that yes, my dear commenter was very very right: rhubarb and apples do go even better together than my oh-so-yesterday strawberry rhubarb pairing. Cherries along with them makes a very sexy threesome. I am thinking, perhaps, rhubarb is a much more sociable ingredient than I ever imagined. So here’s to new pairings, trying new combinations, and stepping outside our normal food boundaries. And a huge thank you to the random person who pushed me in this direction. You have forever changed my rhubarb paradigm.
- 3 cups chopped rhubarb
- 1 cup peeled, sliced apples
- 1 cup pitted sweet cherries
- 2/3 cup sugar
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons good quality vanilla
- 1/3 cup packed brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 cup cold butter
- 1/2 cup toasted pecans or walnuts
- Preheat oven to 350 degrees. In a medium bowl toss together the filling ingredients. Let stand for 15 minutes, tossing twice. Pour into a lightly greased square glass 9×9 or 8×8 baking pan (a cast iron pan or flat casserole pan works fine too).
- In another bowl, combine the topping ingredients except for the butter and nuts. Mix well.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 45 minutes or until the top is golden brown and the filling is hot and bubbly. Serve warm, topped with vanilla ice cream if you like.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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