However, we had to take a break to celebrate birthdays. My husband and son both had birthdays this week. Their birthdays are one day apart. The day before my son was born, we were on our way on a surprise party for my husband but we ended up going to the hospital instead - surprise!
Anyway, one of my husband’s favorite dessert is Rhubarb
crisp. Now I know that some of you, looking at the photos of my kitchen, might
question my sanity trying to cook in there. But I found some rhubarb at the store
and so I had to try! I usually make it
with strawberries but I did not fancy doing too much washing and chopping and I had something that inspired a short cut so I
thought I would try an easy quick take on Rhubarb crisp. I decided to try it
with cherry pie filling in a can. I know, it is not the way we usually like to
do things for birthdays and such but sometimes it comes in handy to use a can
of something .Especially since fresh cherries were $7 a pound!!! And I could
not find any corn starch or tapioca, which I like to use to thicken rhubarb
crisp up a bit so I hoped pie filling
would do the trick. I was also, low on white sugar but I had a jar of
strawberry preserves (jam) so I used them in this. I found a half bag of dried cherries
so I threw them in too. I am not sure if it was just the pie filling or the
preserves or what, but this turned out
so nice and thick and bubbly! I don’t like when the crisp is too liquid-y and
this one was perfect.
So here is my…"ah let’s see what I have left around here to
throw in" rhubarb crisp! This is all very adaptable to whatever you would like or have on hand.
Easy Rhubarb-cherry Crisp
5-6 cups of thinly sliced rhubarb, more or less
21 oz can cherry pie filling
1 1/4 cup fresh cherries or ¾ cup dried cherries soaked in a
bit of water or juice ( or substitute another can if you like or skip it
altogether)
2/3 cup strawberry, cherry or berry preserves- the “all fruit”, made with
juice kind is good, but regular is fine.*
1/3 cup sugar
1/3 cup sugar
Topping :
1 – 1 ½ cup brown sugar
1 cup flour
½ - 2/3 cup butter, unsalted, room temp
2/3 cup oats
½ cup chopped pecans, optional
*If you prefer not to use preserves you may substitute the same amount of extra sugar. You may add a bit of vanilla or almond extract if you like but it was plenty flavorful without it.
*If you prefer not to use preserves you may substitute the same amount of extra sugar. You may add a bit of vanilla or almond extract if you like but it was plenty flavorful without it.
Preheat oven to 350 and place fruit in oven while you make
topping…about 10 minutes. You may skip this step but I think it helps the
rhubarb to soften and everything to meld.
In a large rectangular baking dish layer cherry filling,
rhubarb, preserves, dried or fresh pitted cherries. Mix a bit to incorporate
each throughout.
Using two table knives in a cutting motion, cut in sugar
flour and butter. Add oats and nuts. Mix well and sprinkle over fruit.
Bake at 350 for about 35-40 minutes
I love your recessed lights and the windows. You are going to have such an amazing kitchen. A kitchen is the heart of a house and yours will soon be the most beautiful in the block.
ReplyDeleteThank you. Yes, I do think I will like the new lights. People are missing our kitchen very much right now! I am glad you stopped by!
DeleteHappy Birthday to your son and hubby! The rhubarb-cherry crisp looks great! Love how the kitchen is coming along... can't wait to see more updates. :)
ReplyDeleteYou are so sweet! I am glad you like the crisp. I passed on your birthday wishes.
DeleteHappy birthday to the guys in your family. You are so lucky to have a remodel. A lot of times in working in a kitchen you do realize exactly what needs to be done to make it more functional as well as better looking. I would much rather have a reddo that then to start with nothing and design!
ReplyDeleteYour crisp does look delicious-yum! Thanks for sharing all these pictures as well as the recipe. Enjoy the weekend!
Thanks so much. Yes, I know I am very lucky. And I am so glad to get to make all the decisions and that my husband is so good at doing everything! I am glad you like the crisp! I hope you have a nice weekend too!
DeleteI missed this post, sorry. I will admit I saw the photo of the kitchen and did question your sanity. I apologize.
ReplyDeleteYou're a fantastic wife to cook this for your husband. I hope he appreciates that you risked your sanity for him. :)
Haha, yes, I just try to imagine I am camping or something. Going out to the garage to get food from the refridgerator. Hunting through boxes to find sugar... it is a challenge but since it takes weeks to get done I have to just brave using what is left here to make stuff :-) Thanks for commenting!!
DeleteGreat photos! You're pretty fortunate to have a river path to follow along. I wouldn't mind having some rhubarb crumble for my birthday either!
ReplyDeleteSigh. I so have kitchen envy :) Can't wait to see the completed set up! Lovely crisp too, I adore rhubarb!
ReplyDelete