About this recipe:A combination of sweet, tart tastes combined in this easy pud. Good warm with custard, Greek yoghurt or ice cream.
200g caster sugar
3 tablespoons cornflour
250ml cold water
2 (425g) tins cherries in syrup, drained
1/2 teaspoon almond extract
500g chopped fresh rhubarb
125g plain flour
80g rolled oats
150g dark brown soft sugar
1/4 teaspoon salt
25g finely chopped pecans or walnuts
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Method Prep:15min › Cook:40min › Ready in:55min
In a saucepan over medium heat, stir together the cornflour and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherries and almond extract. Set aside to cool.
Preheat the oven to 180 C / Gas mark 4.
In a medium bowl, mix together the flour, oats, brown sugar and salt. Rub in butter until the mixture is evenly crumbly. Press 1/2 of this mixture into the bottom of a 22x33cm (9x13 in) baking dish. Spread the rhubarb over the base, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with custard or ice cream.