Cherry Rhubarb Crumble
This cherry crumble is so quick and easy to make. It's a perfect finish to a summertime barbeque or picnic at the park. It's delicious served warm from the oven with a scoop of vanilla ice cream or may be served at room temperature or even cold from the refrigerator. The flavour of the cherries is enhanced by the almond extract and combines very well with the tartness of the rhubarb. Try to use rhubarb that's nice and red as it has the best flavour.
Serves 8 to 10.
3 cups pitted cherries
1 1/2 cups chopped rhubarb
3 1/2 tbsp. liquid honey
1 tsp. lemon juice
1 tsp. almond extract
1/2 tsp. vanilla extract
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/4 cup cold unsalted butter
Pinch of salt
Preheat oven to 375 degrees. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well. In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit. Bake in a 375-degree oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.
Per Serving: 221 Calories, 40.1 grams carbohydrate (68%), 3.1 grams protein (6%), 6.4 grams fat (26%), 0.7 grams fibre. 1/2 serving of fruits and vegetables per person. N/A for diabetic, heart healthy and low fat diets.