Reviewed: May 6, 2012

Instead of cherry pie filling I used Oregon dark sweet cherries in heavy syrup, which isn't quite as sugary as pie filling. Works great! This recipe is surprisingly easy to put together and something different from the traditional strawberry/rhubarb. I bake in an enamel coated cast iron dutch oven and it comes out perfectly every time.

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Reviewer:

mmccawley

Reviewed: Apr. 26, 2012

So delicious!

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Reviewer:

Samantha H.

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Cooking Level: Expert

Living In: Nepean, Ontario, Canada

Reviewed: Dec. 1, 2011

Perfect combination of sweet and tart, and simple recipe. I used fresh picked rhubarb, and local strawberries, then served it hot with ice cream.

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Reviewer:

ChattTraveler

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Oct. 2, 2011

Looking for something I hand't tried before to use up the last of my rhubarb. The TANG is what I love about rhubard, so w/ that in mind and after reading the reviews, I left out the almond extract as I was afraid it would make the cherry layer too sweet. The only other change I made was to make extra topping as we like the crunch layer to be fairly thick. The combo of rhubard and cherries is wonderful. But next time I will simply use two cans of the pie filling and skip making a syrup w/ it and adding extra sugar, I think it just took too much of the tang out of this for me.

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Reviewer:

Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

Reviewed: Sep. 3, 2011

This is excellent. I used frozen cherries and rhubarb and used the cherry juice in lieu of the water. Thickened the juice mixture and folded in the fruit.

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Reviewer:

GailV

Reviewed: Jun. 4, 2011

Delicious--I did not change a thing in this recipe and I didn't find it too sweet as others said. It was a nice change from the usual strawberry/rhubarb combo. This will be one of my go to recipes for fast easy and yummie! I will try another flavour pie filling next time-- maybe blueberry or peach. Thanks for the great recipe.

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Reviewer:

Carol

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Bancroft, Ontario, Canada

Reviewed: Jun. 3, 2011

Used arrowroot in place of cornstarch since I was out, light cherry pie filling, and 3/4 cup of sugar instead of a cup. Wasn't too sweet at all, was a very nice balance - would even go with the full cup of sugar called for. I made extra crust because I was worried there wouldn't be enough, but it would have been fine - if anything, I wouldn't have minded more filling. But this was simple, delicious and went over very well for a family dinner. Would make again.

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Reviewer:

Becky W

Reviewed: Jun. 1, 2011

this is my family's favorite dessert now. I usually double the filling and triple the crisp part. Thank you Kel, for sharing this!

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Reviewer:

Gail R

Home Town: San Diego, California, USA

Reviewed: May 26, 2011

This was delicious! I used unsweetened cherries in water instead of sweetened cherry pie filling and it was delicious, just the right amount of sour/sweet ratio. Great warm with vanilla ice cream!

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Reviewer:

Laura

Reviewed: May 23, 2011

A bit too sweet for my taste, but good. Would reduce the sugar since the cherries are already sweet. We used fresh cherries and thought it was a good call.

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