Two Peas and Their Pod

Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

I love weekends in the summer time. My Saturdays usually start with an early morning run and then a trip to Salt Lake City’s Downtown farmer’s market. I like to arrive right at 8:00 to beat the crowds and heat. Last week, I purchased beautiful cherries from a local farmer. After eating handfuls and handfuls of fresh cherries, I made a cherry rhubarb crisp for dessert.

I try to purchase most of our produce from the farmer’s market during the summer time. We have a garden, but it is small, so trips to the market are important for us. I always feel like I am on a scavenger hunt. I usually make one lap around the market to scope out the goods and then I go back to make my final decisions. I am always pleased with my bag of goodies by the end of the morning. Utah has some great local farms that produce top quality fruits and vegetables.

I was very happy when I found cherries so I could make this cherry rhubarb crisp. We have four rhubarb plants and one is still going strong, so I decided to add rhubarb to the crisp. The rhubarb added a nice tartness to the sweet cherries. I made an oatmeal crisp topping to cover the cherries and rhubarb. The crisp baked up in no time and was divine right out of the oven with a scoop of vanilla ice cream.

If you plan on making this cherry rhubarb crisp, I highly recommend this cherry pitter. It will make your job a lot easier. I know you will want to make this delicious crisp more than once, so the cherry pitter will come in handy:)

The winner of our Feta Friday Giveaway is Megan who said: “Strawberry Balsamic gets my attention.” Megan-please email us your contact information. We will have another feta giveaway on Friday, so come on back!  Also, Josh posted a tomato feta salad on Saturday, if you missed his post, check it out!

Cherry Rhubarb Crisp

Yield: Serves 6

Cook Time: 30-35 minutes

Ingredients:

3 cups cherries, pitted
2 cups chopped rhubarb
1 tablespoon corn starch
1 cup old fashioned oats
2 tablespoons all purpose flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into small pieces
1 tablespoon honey

Directions:

1. Preheat the oven to 375°F. Coat an 8 by 8 baking dish with cooking spray. Set aside.

2. In a medium bowl, combine the cherries, rhubarb, and corn starch. Stir until well coated. Set aside.

3. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir well. Drop the pieces over butter over the oat mixture. Use your hands or a pastry blender to combine. Mix until crumbly. Drizzle in the honey and stir with a wooden spoon or spatula.

4. Pour cherries and rhubarb into the baking dish. Top with the oatmeal crisp mixture. Bake for 30-35 minutes or until fruit is soft and the crisp is bubbly.Serve warm.

*Note-This is crisp is best eaten the day it is made. We like it hot out of the oven with vanilla ice cream or frozen yogurt. Sometimes we make it in individual baking dishes, just divide the fruit and crisp topping and bake separately.

If you like this cherry rhubarb crisp, you might also like:

Cherry Oatmeal Crisp from Two Peas and Their Pod
Strawberry Rhubarb Galette from Two Peas and Their Pod
Fresh Cherry Crisp from My Baking Addiction

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46 Responses to “Cherry Rhubarb Crisp”

  1. 1
    Joanne — July 19, 2010 @ 4:37 am

    Farmer’s market produce is always the best…only second to homegrown rhubarb of course! What a great idea for a dessert!

  2. 2
    Erica — July 19, 2010 @ 4:54 am

    Agreed- farmers market produce in the summer is a must. It is hard to decide what to get. I need to try your one lap rule. I usually get too excited and just start buying ;) The crisp looks like it turned out perfect. I think oatmeal is awesome in crisp topping- I much prefer it to just utilizing flour

  3. 3
    shereka — July 19, 2010 @ 5:24 am

    I just stumbled on your website. Someone referenced it from thisweekfordinner’s site. I cannot wait to follow you and your husband as I plan weekly menus for my family. Do you have a list of quick, easy weeknight meals that I can take a quick look at? Do you all have kids? Mine are so picky and dinners are always stressful for me. Thank you and continue posting yummy pics of things that you’ve made.

    • twopeas replied: — July 19th, 2010 @ 7:22 pm

      Thanks for finding our blog:) Most of our recipes are quick and simple, check out our recipe index-all of the recipes are categorized. Let me know if you have questions. We don’t have kiddos yet, but hopefully someday:)

  4. 4
    Memoria — July 19, 2010 @ 6:04 am

    What a lovely crisp! Wow.

    Congrats to the winner!

  5. 5

    Maria, I recently bought a cherry pitter & you are right……I don’t know how I ever lived without the thing. Great looking crisp, your photos are beautiful! xo

  6. 6
    Elle — July 19, 2010 @ 6:17 am

    Looks wonderful! You’re right about a cherry pitter, I totally need one. I always enjoy cherries while in season (a LOT), and I’ve been walking around with stained fingers. ;)

  7. 7
    Jessica @ How Sweet — July 19, 2010 @ 6:21 am

    I just got a cherry pitter – totally LOVE it!

  8. 8
    kat — July 19, 2010 @ 6:28 am

    Oh, I love a good crisp. I’m hoping we see some local cherries soon too

  9. 9
    Jennifer — July 19, 2010 @ 6:40 am

    Couldnt agree more about farmers market!! :) This crisp sounds fab with the cherries and rhubarb!! beautiful pic!

  10. 10
    Jenny Flake — July 19, 2010 @ 6:50 am

    Gorgeous Crisp!! Perfect for the summer with those gorgeous cherries :)

  11. 11
    SnoWhite — July 19, 2010 @ 7:17 am

    two of my favorites in one crisp! yummy!

  12. 12
    Cookiepie — July 19, 2010 @ 7:24 am

    Gorgeous, and 2 of my all-time favorite fruits, in my favorite kind of dessert! Yum!!

  13. 13
    Cheryl Arkison — July 19, 2010 @ 7:39 am

    I never would have put these together, but I can totally taste it in my head! I have a newfound obsession with Tonka Beans and I can see that flavour complimenting this so well. Thanks for the inspiration!

  14. 14
    Bonnie — July 19, 2010 @ 7:46 am

    I have had this cherry pitter (bought mine at Williams-Sonoma) for 3 years now. My friends who own a commericial cherry orchard recommended it. It’s the best one I’ve ever tried.
    Thanks for the great recipe. Love the white baking dish.

  15. 15
    Becky — July 19, 2010 @ 7:50 am

    There have been SO many great fruit dessert recipes lately, I have bookmarked enough to last a lifetime! I’m definitely adding this one to my list – looks great! : )

  16. 16
    Shannon — July 19, 2010 @ 8:48 am

    I’ve never paired cherries with rhubarb, but now i’m intrigued :)

  17. 17
    Tracy — July 19, 2010 @ 10:15 am

    What a wonderful crisp! I love your photos, too. Stunning!

  18. 18
    kelly — July 19, 2010 @ 11:49 am

    Still haven’t tried rhubarb — unless I count the taste in junior high at lunch. Just saw rainier cherries at the market and wanted an excuse to buy them. Maybe it’s time, right? Lovely dessert and photos!

  19. 19
    Jen @ How To: Simplify — July 19, 2010 @ 12:03 pm

    In the spring I tried rhubarb for the first time when I made a strawberry rhubarb pie. I fell in love with it at first bite. I bet the cherry and rhubarb combination is absolutely delicious. It looks great!

  20. 20
    Eliana — July 19, 2010 @ 12:18 pm

    Ice cream is the perfect topping for this. Looks awesome.

  21. 21
    Natalie (The Sweets Life) — July 19, 2010 @ 2:29 pm

    the pictures of this are positively drool-worthy. wow!!!

  22. 22
    megan — July 19, 2010 @ 3:54 pm

    I love a good crisp! Your lucky to make those rhubarb plants, I think about them everytime I want some rhubarb! Thanks for the feta! :)

    • twopeas replied: — July 19th, 2010 @ 7:23 pm

      You are very welcome:)

  23. 23
    Tara — July 19, 2010 @ 4:31 pm

    OMGosh…that looks absolutely delicious! I need to get my hands on some rhubarb!

  24. 24

    Oooh I love fruit crisps! I’ve never had rhubarb paired with cherries, it sounds delicious. I’m jealous of your rhubarb plants, I’d love to grow some next year. And I have the same cherry pitter – I agree it is fabulous!

  25. 25

    This sounds so delightful. I’m craving it now. Wish we could grow rhubarb here.

  26. 26
    Maggy@ThreeManyCooks — July 19, 2010 @ 5:47 pm

    This looks so good! Love the cherry/rhubarb combo.

  27. 27
    Pam — July 19, 2010 @ 9:04 pm

    Oh how I wish I had this for dessert right now.

  28. 28
    grace — July 20, 2010 @ 1:43 am

    going for the tart-on-tart, eh? i like it. the yummy crisp topping will level everything out quite nicely–super combo!

  29. 29
    Cookin' Canuck — July 21, 2010 @ 1:41 pm

    I was at the farmer’s market last weekend and the cherries were everywhere! I love the combination of fruits you used in this crisp.

  30. 30
    Jen @ My Kitchen Addiction — July 22, 2010 @ 6:48 pm

    I love going to the farmer’s market early… It’s such a great way to start the weekend! Love this crisp… Now I’m wishing I had some cherries and rhubarb, but they’re both done for the season here.

  31. 31
    Fuji Mama — July 23, 2010 @ 3:36 am

    One of the things I loved about living in Utah was all of the amazing produce (and so affordable too)! This looks delicious. I don’t know if I’ve ever made a crisp using cherries before, but now I want to!

  32. Pingback: Salt Lake City's Farmer's Market | Two Peas and Their Pod

  33. 32
    Sherrie — July 25, 2010 @ 8:19 pm

    Made this tonight with fresh cherries from our CSA although I couldn’t find fresh rhubarb, but it was still Delicious!!

  34. 33
    Lana @ Never Enough Thyme — July 26, 2010 @ 6:17 am

    Yummmm. Warm cherry crisp with a scoop of vanilla ice cream. What could be better? And, I just happen to have cherries in the fridge right now. My dessert plans for tonight are settled!

  35. Pingback: Sweet Potato or Pumpkin Crisp: Fall Holiday Dessert & Breakfast Recipe — Family Fresh Cooking

  36. 34
    Natasha — June 18, 2012 @ 2:57 pm

    I made this crisp but added a bit of vanilla. The topping was excellent and my favorite part. The filling was a bit too tart for me so I think next time I will add some sugar or honey to the filling to make it sweeter. I wrote about it on my blog. Thanks!

  37. 35
    Natasha — June 18, 2012 @ 2:58 pm

    http://www.natashasfood.blogspot.com forgot to mention that above. : )

  38. 36
    Lindsay — July 21, 2012 @ 12:16 pm

    Mine is in the oven. In-laws fresh cherries & I picked the rhubarb from my garden right before I used it! Thank you for the recipe, I love making crisps.

  39. Pingback: A Cherry Crumble with Rhubarb | Calla's Cookbook

  40. 37
    Paige — May 21, 2013 @ 9:51 pm

    I needed to use up some rhubarb and cherries in my fridge and stumbled across this recipe searching for something to do with them tonight. Added 2 T sugar to the filing as I was nervous about the rhubarb being too tart but I think it would have been fine without it. Delicious recipe – loved the honey in the topping. Thanks!

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