Rhubarb is an ancient plant that was cultivated by the Chinese for centuries primarily for medicinal uses. These days, rhubarb is mostly grown for culinary use – usually in sweet desserts like pies. Rhubarb plants are vigorous perennials that produce tall red or green leaf stalks from spring through fall. Only the crisp, tart stalks are edible, since the leaves contain high amounts of oxalic acid.
The tart flavor of rhubarb is often paired with a sweeter fruit like strawberries. But I like it paired with a different red fruit: cherries. Whether sweet or tart, fresh or frozen, cherries and rhubarb are a classic combination in my book.
Though this recipe calls for both rhubarb and cherries, it can certainly be made with all rhubarb or all cherries. I use whole wheat flour for this, but unbleached or spelt flour would work as well.
Rhubarb Cherry Crumble Print This Recipe
A Happy Acres original
2 cups sliced rhubarb
1 cup tart cherries (pitted)
1/4 cup sugar
2 tbsp whole wheat flour
1/2 tsp vanilla extract
1/2 cup whole wheat flour
1/3 cup brown sugar firmly packed
2 tbsp unsalted butter, softened
1. Mix rhubarb, cherries, 2 tbsp flour, sugar, vanilla extract and salt. Put in bottom of lightly greased baking dish.
2. Mix rest of flour, brown sugar, and softened butter until crumbly and butter is well incorporated. Spread on top of rhubarb and cherry mix.
3. Bake in 350°F oven for about an hour, until bubbly throughout and browned on top.
4. Let cool before serving.
Nutrition (per serving): 269 calories, 56 calories from fat, 6.4g total fat, 15.3mg cholesterol, 50.3mg sodium, 353.1mg potassium, 51.8g carbohydrates, 4.2g fiber, 34.4g sugar, 2.8g protein, 87.5mg calcium, 3.8g saturated fat.