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Cherry Rhubarb Crumble

Added by Despina33 | Wed 28 Jan 2009 @ 12:03

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Ingredients
Serves 8 to 10.
3 cups pitted cherries
1 1/2 cups chopped rhubarb
3 1/2 tbsp• liquid honey
1 tsp• lemon juice
1 tsp• almond extract
1/2 tsp• vanilla extract
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/4 cup cold unsalted butter
Pinch of salt

Method
Preheat oven to 375 degrees. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well. In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit. Bake in a 375-degree oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.

tried this recipe or a similar one? share your tips...

1. by Anna Pashby on Wed 06 Jun 2012 @ 21:01

Because salt, a pinch, brings out the flavour.....Yummy, made and loved by all!

2. by Rowena on Sat 22 Jan 2011 @ 03:57

Yum! i'll definitely be making this. i've got some raspberries which i can probably use in place of the cherries. i always keep crumble mix in the freezer.

3. by mona on Sat 09 Oct 2010 @ 07:34

Yummy, used organic rhubarb and apples instead of cherries, Aussie honey and custard and it was delicious.

4. by Ian on Sat 10 Jul 2010 @ 21:51

I really don't understand this comment:
7. tare walsh Thu 16 Apr 2009 @ 18:36 whats for what and it tastes horrible!!!!!!!!!
What does it mean?

5. by Elisabeth on Tue 22 Jun 2010 @ 01:49

Very good. I might double the crumble for next time. I didn't find it needed extra sugar but this may be because my rhubarb was very fresh and deep red in colour-- (if your rhubarb is more green it's still good just needs more sugar). Enjoy!

6. by mick on Sat 22 May 2010 @ 17:32

i love rhubarb crumble but i have to question as to why any one would want to add a pinch of salt as listed in the recipe above. for me salt kills the natural flavour of food esp in a fruit dish

7. by Don on Sat 08 May 2010 @ 17:24

I did'nt have any almond & Vanilla extract or cherries, but tossed the Rhubarb in 3 tbsp of honey, 1 tbsp brown sugar + 1 tsp of butter (forget the lemon) in a pan, over a low heat for a few minutes to start, then transfered to a baking dish with topping to cook further and it was delicious.

8. by Peter Rawlings on Thu 29 Apr 2010 @ 10:08

Lovely!, we enjoyed it - I tripled the crumble mix and used pitted cherries in syrup / cut down on sugar accordingly.

9. by kelly Bond on Sat 24 Oct 2009 @ 12:06

marvellous yet another miracle ...

10. by Nicola on Sun 28 Jun 2009 @ 21:18

I made this, and it was great! I doubled the recipe, but I suggest you triple the crumble mix and add a touch more brown sugar and butter. It is a bit tart, so sneak a bit of maple syrup on the fruit if you so desire!

11. by tare walsh on Thu 16 Apr 2009 @ 18:36

whats for what and it tastes horrible!!!!!!!!!

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