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!
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 Crisps and Cobblers?
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. See what I mean?
I have a both cherry and rhubarb recipes on the blog:
Tips for Making Cherry Rhubarb Crisp
- Use firm but ripe plump cherries
- I find the best rhubarb can be found at farmer’s markets
- You don’t need as much sugar to sweeten this delicious crisp as cherries are naturally sweet
- Crisps are best served warm but I’ve been known to eat it cold and it’s still delicious
- Use rolled oats as instant oats are too delicate
On to the Cherry Rhubarb Crisp Recipe
I preheat the oven to 375 degrees Fahrenheit.
I start by grabbing some cherries and three stalks of rhubarb.
I wash the cherries, pit them with this lovely gadget and cut the cherries in half. I also wash the stalks of rhubarb and cut them into thinnish slices.
Each should measure 3 cups.
Process shots of the Cherry Rhubarb Crisp
- Brown sugar, corn starch and chopped cherries and rhubarb
- Cherries and rhubarb mixed with the above and put in a baking dish
- Crisp mixture topped on the fruit pre-oven
- Fresh out of the oven, all bubbly
I let the cherry rhubarb crisp rest for 10 minutes before serving it.
It is the longest 10 minutes of my life.
Let’s look at another view!
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!
The combination of sweet cherry and sour rhubarb in this recipe is exquisite!
- 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
- 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
Preheat oven to 375 F
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
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
Press on top of the fruit and place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes
Let rest for 10 minutes before serving
Spoon some on plates
Eat
Enjoy
Tips for Making Cherry Rhubarb Crisp
- Use firm but ripe plump cherries
- I find the best rhubarb can be found at farmer's markets
- You don't need as much sugar to sweeten this delicious crisp as cherries are naturally sweet
- Crisps are best served warm but I've been known to eat it cold and it's still delicious
- Use rolled oats. Instant oats are too delicate
I just bought a huge clamshell of cherries at Costco the other day, now this recipe is calling my name! Delicious!
Thanks Jamie!! I love this dessert!!
My husband got cherries from Farmer’s market this weekend and this is a perfect way to use them! I am so glad that I came across this recipe of yours. 🙂
Thanks so much Cookilicious! I appreciate it!
This crisp looks beautiful! Now, I need to find some rhubarb around here…
Hi Britt, thanks. I find farmers markets are great suppliers of rhubarb!!
I grew up eating crisps and love them. I still have yet to try baking with rhubarb, but I really want to give it a try. This recipe looks divine.
Thanks Jenni! I look forward every year for rhubarb to come in season as this is one of my favorite things to make with it!
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.
Thanks Gloria!! I absolutely love this combination too! Thank you for your comment!
Rhubarb and cherries are wonderful together. Love this combo. And this is perfect dessert for summer just to sit down on my comfy chair and enjoy it
Thanks Jo! I agree. I can always go for rhubarb and cherries!
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!!
Thank you Amanda! I can’t imagine life without rhubarb. Though now that I say that, I live without it most of the year.
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!
Thanks Jenni!! It’s a lovely combination. I almost prefer it over strawberry/rhubarb! Who am I kidding, I do prefer it! 😉
I love crisps! I love the idea of the cherries and rhubarb too! That’s a different twist!
It’s my favorite twist! Thanks Beth!
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?
Hehe. So true, Kitty! 🙂 Thank you. I wish I had a rhubarb plant in my yard!!
I do strawberry and rhubarb all the time, but I’ve never tried to do a recipe with cherry and rhubarb – I love it!
Thanks Leslie! It’s one of my favorite pairings!
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!
Thanks Stacey! You won’t regret it, that’s for sure!
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. 🙂
Thanks Kim! I love the combo so much that I wish rhubarb season would last longer!
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!
It’s such a nice combo! 🙂 Thank you Anne!
Never knew there was a difference between a crisp and a crumble! But I wouldn’t deny any that happened to be given the wrong name!!!
Hehe. Thanks Lorie!
I think this sounds wonderful! In my area people usually mix strawberry and rhubarb, but I think cherry sounds even better!
Thanks Sara, I think strawberry/rhubarb is the norm but I love my cherries! 🙂
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.