Rhubarb Cherry Crisp, a crowd pleaser!
6 cups chopped Rhubarb (3/4" pieces)
1 cup dried cherries
1 1/2 cups sugar
1/4 cup flour
1/2 tsp cinnamon
2 cups flour
1 1/2 cups packed brown sugar
1 cups old fashioned oats
1 1/2 stick melted butter
Preheat your oven to 375 degrees.
Combine the chopped rhubarb, cherries, flour, sugar and cinnamon. Stir until well combined and spread evenly into a 9x13x2 baking dish.
For the crumble topping, mix together the flour, brown sugar, oats and melted butter. Stir until well mixed and spread evenly over the fruit.
Bake at 375 degrees for 35 minutes or until bubbling.
When it's finished baking, serve it with vanilla ice cream. The rhubarb and cherries are a perfect sweet, tart pairing.
If you have Rhubarb in your garden, you may also want to cut the blooms and use them for a lovely arrangement!