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Cherry Rhubarb Crisp

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This cherry rhubarb crisp recipe is simply scrumptious.  It perfectly balances the sweet of the cherry with the sour of the rhubarb.  Top those off with crispy goodness and you have the perfect dessert!

Another view of the two plates of cherry rhubarb crisp with the baking dish of crisp in the background

Young Rhubarbarians

I’ve talked before about the big rhubarb plant in our backyard when I was growing up.  I loved that plant.  I would wait patiently every year for my grandmother to deem it large enough to pick and cook.  In the post I’m referring to, I talk about my folks always warning us NOT to eat the rhubarb leaves, as they are poisonous.

Um, …like, yeah.  My sisters and I were prone to running out in the back yard and nibbling any greens we could latch our teeth onto.  Weren’t you?

😉

What is the difference between Cobblers and Crisps?

A cobbler has a crust on the bottom and some batter dropped on top.  A crisp doesn’t have a bottom crust, just a loose, crispy layer on top.

To Crust or to Crisp

My grandmother used to make two different pies with our backyard rhubarb.  A delicious rhubarb pie and a delightful strawberry rhubarb.  I love both of those pies, but sometimes I just want a simpler dessert.  And by simpler, I really mean: Lainey doesn’t make crust.

So, I make a lot of crisps.  Like this delicious cherry rhubarb crisp.  I love the two flavors together, even more than I love strawberries paired with rhubarb.  Why?

Because cherries have a deeper flavor and are sweeter than strawberries, so they complement better the the milder, sour taste of rhubarb.

I have a both cherry and rhubarb recipes on the Dishes Delish blog:

Tips for Making Cherry Rhubarb Crisp

  1. Use firm but ripe plump cherries
  2. Find the best rhubarb you can; farmer’s markets and home gardens are an excellent source
  3. Use less sugar to sweeten this delicious crisp than you think you need, as cherries are naturally sweet
  4. Crisps are best served warm (although I’ve savored my share of cold ones) and topped with ice cream
  5. Use rolled oats as instant oats are too delicate

How to Cook Cherry Rhubarb Crisp

Preheat the oven to 375 degrees Fahrenheit.

The ingredients: cherries and three stalks of rhubarb.

Cherries in a sieve getting ready to be washed, and some rhubarb in the background for the cherry rhubarb crisp

Step 1:  Wash the cherries, pit them with this lovely gadget and cut them in half

Step 2:  Wash the stalks of rhubarb and cut them into thinnish slices.  Final quantities of each ingredient should measure 3 cups and place the fruit into a large mixing bowl

Step 3:  Add 1/2 cup brown sugar and corn starch to the fruit and mix until combined and transfer to a large baking dish

Step 4:  In a smaller mixing bowl, add flour, oats and butter and mix with a dough blender until the topping is crumbly

Step 5:  Sprinkle topping on the cherry rhubarb and bake for 30 minutes

Process shots

  1. Brown sugar, corn starch and chopped cherries and rhubarb
  2. Cherries and rhubarb mixed with the above and put in a baking dish
  3. Crisp mixture topped on the fruit before baking
  4. Fresh out of the oven, all bubbly

Collage of Process shots for Cherry Rhubarb Crisp

Step 6:  Let the cherry rhubarb crisp rest for 10 minutes before serving it.

It is the longest 10 minutes of my life.

two plates of cherry rhubarb crisp with the baking dish of crisp in the background

Let’s look at another view!

Overhead shot of the two plates of cherry rhubarb crisp

So delicious!  Christopher and I aren’t the type to put ice cream on our desserts – at least not at home – but feel welcome to dollop ice cream on yours.  You have my permission.

I hope you enjoyed this cherry rhubarb crisp recipe!!

Please let me know whether you prefer cobbler or crisp in the Comments below.  And what would you pair with rhubarb?  I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this cherry rhubarb crisp or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 13 votes
two plates of cherry rhubarb crisp with the baking dish of crisp in the background
Print
Cherry Rhubarb Crisp
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

The combination of sweet cherry and sour rhubarb in this recipe is exquisite!

Course: Desserts
Cuisine: American
Keyword: cherry crisp, cherry rhubarb crisp
Servings: 12 servings
Calories: 192 kcal
Author: Elaine @ Dishes Delish
Ingredients
Fruit
  • 3 cups bing cherries pitted and cut in half
  • 3 cups rhubarb (3 large stalks) cut in slices
  • 1/2 cup brown sugar not packed
  • 1 tablespoon cornstarch
Crisp layer
  • 1/2 cup brown sugar not packed
  • 2/3 cup flour
  • 2/3 cup rolled oats not instant
  • 6 tablespoons butter cut into small pieces
Tools
Instructions

  1. Preheat oven to 375 F

  2. Place the cherries, rhubarb, 1/2 cup brown sugar and cornstarch in the mixing bowl and stir until completely mixed.  Transfer fruit mixture in baking dish

  3. Wash and dry mixing bowl or use a new one and place 1/2 cup brown sugar, oats, flour and butter into the 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

  4. Press on top of the fruit and place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes

  5. Let rest for 10 minutes before serving

  6. Spoon some on plates

  7. Eat

  8. Enjoy

Recipe Notes

Tips for Making Cherry Rhubarb Crisp

  1. Use firm but ripe plump cherries
  2. I find the best rhubarb can be found at farmer's markets
  3. You don't need as much sugar to sweeten this delicious crisp as cherries are naturally sweet
  4. Crisps are best served warm but I've been known to eat it cold and it's still delicious
  5. Use rolled oats.  Instant oats are too delicate
Nutrition Facts
Cherry Rhubarb Crisp
Amount Per Serving (1 serving)
Calories 192 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 56mg 2%
Potassium 212mg 6%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 22g
Protein 2g 4%
Vitamin A 4.6%
Vitamin C 5.9%
Calcium 5.1%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.
The balance of the sweet and sour of this cherry rhubarb crisp recipe is so wonderful that you are going to want to make this crisp whenever you can. It's so delicious and easy to make! #rhubarb #cherry #cherryrhubarb #dessert #crisp #dishesdelish #dishesdelishrecipes https://ddel.co/crc

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Comments

  5. The classic flavour combo never goes out of style. My husband LOVES crisps. What a great way to use the fresh berries and rhubarb from the market. Simple, delicious and a true crowd pleaser. Great for BBQ parties.

    Reply

  7. Love how you broke down this recipe and article for me! So easy to read! i’ve never had rhubarb before….I know, I KNOW! But this looks divine so I’m definately going to try it!! Thanks for posting!!

    Reply

  8. I love a good crisp recipe! That crunchy topping is the best! I am super intrigued by combining the rhubarb with cherries instead of the traditional strawberry! What a fun flavor combination! So trying this!

    Reply

  10. I love rhubarb and am patiently waiting for mine to get big enough to harvest. In the meantime, I’m hoarding delicious ways to use it. This just made the list 🙂 I can see myself pulling it out for breakfast too…I mean oats and fruit are breakfast food, right?

    Reply

  12. This sounds absolutely delicious, I love that you use cherry with the rhubarb. I’ve usually had it with strawberries, but I’m going to have to give this a try soon!

    Reply

  13. Cherry crisp is hands down one of my favorite desserts! I seriously can’t get enough when we make it. I’m not sure why I’ve never considered adding rhubarb to the mix, but it sounds great. We’ll give that a try the next time we make crisp. 🙂

    Reply

  14. I’ve never used cherries with rhubarb, but what a great idea! You’re right, I think they’ll be a much better balance with the sweeter, deeper flavor. Don’t think I ever saw them at the same time in NY – I’ll have to see what happens next spring here in NC!

    Reply

  17. It’s probably just as well that both cherries and rhubarb are seasonal. Otherwise, we’d have to eat this dessert all the time!! It’s soooooooo good! Great photos, too.

    Reply

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