Rhubarb Cherry Crisp Recipe

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Most Helpful Positive Review

Jun 02, 2005

I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet.

—PATTY22

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Most Helpful Critical Review

Feb 05, 2007

It sounded good, but was "gloppy" & sweet. I think I prefer a fruit crisp that doesn't use all the cornstarch & the already cornstarched pie filling. It definitely needed the ice cream to cut the sweetness. Wish I'd saved my can of cherry pie filling for something else.

—KitKat

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86 Ratings

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May 02, 2005

This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!

—SUZANNEFRANCES

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Nov 02, 2006

I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon juice, per reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel!

—LADYJAYPEE

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Jun 13, 2003

Everyone loved this and had seconds! It was very tasty and not too sweet. I had hoped the topping would have been a little crisper though. I will replace the almond extract with a teaspoon of lemon juice next time for a fresher summer flavor.

—Spongebob7

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Jun 20, 2005

i made this for my rhubarb-loving husband for father's day, and it was a hit with 3 generations of family! the only change i made was out of necessity -- i didn't have any cornstarch, and used 6tbsp flour to replace the 3tbsp cornstarch. it worked great!

—etitameh

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May 24, 2005

From rhubarb lovers in our house, we all give this recipe 5 stars! We were surprised by the cherries, but totally delighted with another way to enjoy our rhubarb!

—Margaret

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Jun 20, 2003

Very tasty recipe. I added only 3/4 cup sugar to the cherry pie filling and I still thought it was sweet. I have the strawberry rhubarb in my garden which is sweeter than regular rhubarb.

—BRANDY JANE

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Nutrition

Calories
495 kcal
25%

Carbohydrates
88.5 g
29%

Cholesterol
0 mg
0%

Fat
14.6 g
23%

Fiber
3.3 g
13%

Protein
4.2 g
8%

Sodium
226 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Cherry Crisp

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 495
** Calories from Fat: 132

% Daily Value *
** Total Fat 14.6g 23 %
** Saturated Fat 2.3g 12 %
** Cholesterol 0mg 0 %
** Sodium 226mg 9 %
** Potassium 352mg 10 %
** Total Carbohydrates 88.5g 29 %
** Dietary Fiber 3.3g 13 %
** Protein 4.2g 8 %
** Sugars 43.6g
** Vitamin A 14 %
** Vitamin C 13 %
** Calcium 11 %
** Iron 17 %
** Thiamin 25 %
** Niacin 16 %
** Vitamin B6 5 %
** Magnesium 13 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.