Cherry rhubarb crumble

    (106)
    55 min

    A combination of sweet, tart tastes combined in this easy pud. Good warm with custard, Greek yoghurt or ice cream.


    96 people made this

    Ingredients
    Serves: 8 

    • Filling
    • 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
    • Crumble mixture
    • 125g plain flour
    • 80g rolled oats
    • 150g dark brown soft sugar
    • 1/4 teaspoon salt
    • 125g butter
    • 25g finely chopped pecans or walnuts

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. 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.
    2. Preheat the oven to 180 C / Gas mark 4.
    3. 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.
    4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with custard or ice cream.

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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (83)

    by
    29

    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.  -  02 Jun 2005  (Review from Allrecipes US | Canada)

    by
    19

    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!  -  02 Nov 2006  (Review from Allrecipes US | Canada)

    by
    19

    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!  -  02 May 2005  (Review from Allrecipes US | Canada)

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