Monday, July 25, 2011

Cherry Rhubarb Crumble

Remember when I used to post recipes? Yeah, that was cool. Time to bring that back.

If you've been following the blog for awhile, you may remember my first attempt at canning from last summer. It was actually really fun, but super labor intensive. So my jars of cherry filling have been reserved in my pantry until I could come up with something truly spectacular. Enter: Cherry Rhubarb Crumble.

When our friend Mike was visiting from California, he was kind enough to bring us some fresh rhubarb from his parent's garden. Rhubarb has long been a favorite of mine, so I knew this was the perfect excuse to break out the jars of cherries.

Mmmmm... smells as good as it looks!

Cherry Rhubarb Crumble
Serves: 8-10

For the fruit:

16 cups (two Mason jars) of cherry pie filling
8 cups of fresh rhubarb, chopped
1 cup granulated sugar

For the topping:

1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
1/2 t. kosher salt
1 cup oatmeal
2 sticks unsalted butter, cold and diced

Preheat oven to 375 degrees. Grease a large baking dish (I used a 13 x 9-inch) with butter or nonstick cooking spray.

Toss the fresh rhubarb in granulated sugar to coat. Toss sugared rhubarb with cherry pie filling. Pour the fruit mixture into baking dish.

Combine the flour, granulated sugar, brown sugar, salt, oatmeal and butter with an electric mixer or food processor. Combine until the mixture is crumbly and the butter is the size of peas. Spread evenly over fruit mixture.

Bake for 45 minutes or until the fruit is bubbling and the top is browned (you may want to put a pan underneath the baking dish to catch bubbling juices). Serve warm or at room temperature with vanilla ice cream. Enjoy!

Based on a fruit crumble recipe by the Barefoot Contessa - one of my fav cook book authors and chefs!

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