Recipe by Kel
"A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top."
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1 (21 ounce) can
cherry pie filling
chopped fresh rhubarb
packed brown sugar
margarine or butter
finely chopped pecans or walnuts
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.
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.
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!
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!
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!
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.
Excellent! I made this with frozen rhubarb, can't wait to try this with fresh, which will be coming soon. Hope other people try this as it is great.
I loved this recipe, I had to make a few changes, mostly out of need because I did not have on hand what it called for. I tend to cook with what is in my house rather then go get what I may be able to substitute. I used a bag of frozen dark red cherries and also was using frozen rhubarb. Since using frozen I omitted the water. I increased the cornstarch to compensate for the fact I was loosing the thickness of the pie filling. In the crust I increased the fine walnuts to 3/4 cup and also the butter to 1/2 + 2 Tablespoons. I am not sure if it was because of these changes but I did not have a problem with either the filling being to sweet or not having enough crust or the crust not being crisp enough. My family adored this and has said they wish me to make it again and the same way. Not to use the pie filling even if I were to have it. So just another possibility to a great base recipe. happy cooking
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Cherry Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 495
** Calories from Fat: 132
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