Rhubarb Cherry Crisp

Name: Rhubarb Cherry Crisp
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 237 milliliters packed brown sugar; 595 grams cherry pie filling; 3 Tbsps cornstarch; 237 milliliters all-purpose flour; 118 milliliters margarine or butter; 59 milliliters finely chopped pecans or walnuts; 946 milliliters chopped fresh rhubarb; 237 milliliters rolled oats; 0 teaspoons salt; 237 milliliters cold water; 237 milliliters white sugar

Rhubarb Cherry Crisp requires approximately 55 minutes from start to finish. One serving contains 530 calories, 4g of protein, and 15g of fat. This dairy free recipe serves 8. It is perfect for Mother's Day. Not a lot of people really liked this dessert. A mixture of cornstarch, sugar, cherry pie filling, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.

Ingredients you will need

Cherry Pie Filling

Almond Extract

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a medium bowl, mix together the flour, oats, brown sugar and salt.

Ingredients you will need

Brown Sugar

All Purpose Flour

Oats

Salt

Equipment you will use

Bowl

Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish.

Ingredients you will need

Margarine

Equipment you will use

Baking Pan

Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.

Ingredients you will need

Rhubarb