It seems that rhubarb and strawberries are one of those food pairings that you see over and over again – like cilantro and lime, or tomato and basil. I like strawberries and rhubarb quite a bit, in fact. So, you may be wondering why this is a cherry rhubarb crisp instead of a strawberry rhubarb crisp.
Last week when I was at the farmers market, I saw a beautiful bunch of rhubarb that I just had to have. Normally when I go to the farmers market, I have a list of items to purchase, with a good idea of how I will use each item on the list. Any of you who know me well know that I am obnoxiously organized and I am a list person. The rhubarb, however, was not on my list… As a result, it didn’t occur to me that I should also buy some strawberries to pair with it.
Fortunately, I stumbled across Diana’s Cherry Rhubarb Skillet Pie last week. I did not have strawberries, but I did have a handful of cherries in my refrigerator left over from my Pop Tart adventures. Had I not seen Diana’s recipe, I don’t think I would have even considered combining the cherries with the rhubarb, but I am glad I did. The crisp was absolutely delicious – I had it for breakfast two days in a row! I ate the crisp plain, but I think it would be wonderful with some vanilla ice cream or whipped cream. Even though I was eating it for breakfast, I probably would have added some ice cream if there had been some in the house.
- 3 cups rhubarb, thinly sliced
- 2 cups cherries, pitted
- 2/3 cup granulated sugar
- 1 tablespoon corn starch
- 3/4 cup quick cooking oatmeal
- 1/2 cup brown sugar
- 1/4 teaspoon ginger
- Pinch salt
- 1/4 cup unsalted butter, cut into small pieces
Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.
In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.
In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.
Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.
Bake for 35 minutes, until the top is golden and crisp.