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Recipe: Cherry Rhubarb Crumble

Cherry Rhubarb Crumble

This past weekend, with the gorgeous weather, I made a trip up to Andrews' Scenic Acres in Milton! The drive from Oakville/Toronto is really nice, and makes you feel like you've really escaped the city even though it's not that far away. But they also have the best frozen yogurt you can find, so naturally I thought it was worth the drive from Oakville on a super hot, beautiful day. In addition, they have amazing desserts and fresh vegetables and fruit from their farm, which you can purchase or pick yourself when they're in season. Luckily for me, rhubarb is in season right now, which gave me the idea to whip up a Cherry Rhubarb Crumble for dessert on Saturday night. It was SO good. I served it with a bit of vanilla ice cream (you can swap for greek yogurt too), and I swear and I have never had a better dessert in my life. 
See below for the recipe...and if you can, make it soon while rhubarb is still in season! It's delish :) 

What you'll need

*serves about 8 people

  • 3 cups of pitted cherries
  • A cherry pitter (this makes the whole pitting process a lot easier)
  • 1.5 cups of chopped rhubarb (small bite sized cubes)
  • 3.5 tbsp of honey
  • 2 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 (broken into smaller pieces)
  • Pinch of salt

Directions

Preheat oven to 375 degrees. In a 9" by 13" baking pan, combine cherries and rhubarb. Mix in the honey, lemon juice, almond and vanilla extract. In a separate mixing bowl, mix together brown sugar, flour, rolled oats, and salt. Mix butter into the oat mix until it combines and sticks together. Sprinkle this evenly over the cherries and rhubarb. Once the oven hits 375, bake for 45 minutes (or more or less depending on how hot your oven is). The top should be golden brown -- watch that it doesn't start to burn! Serve with vanilla ice cream or greek yogurt! 

Enjoy! XO

 

This recipe was adapted from a version by Jamie Oliver!


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