Rhubarb Cherry Crunch
Time to start going through your freezer pantry. What’s tucked in there? If you happen to have cherries and rhubarb why not make this Rhubarb Cherry Crunch? What do you need to use before it’s time to deep clean the freezer? What in the world is that thing? Oh hey why did I save this? I’ve got the freezer on my mind today because it gave a little heart startling reality check today.
Not the freezer!
I was in the basement hauling out donations like no ones business when something glittery caught my eye. Was that water dripping from the ceiling, oh yes indeed it was. A quick panicked shout alerted everyone within a mile or so that we had water leaking from somewhere. It wasn’t from a water pipe it was coming through the floor. NOT THE NEWLY REFINISHED WOODS FLOORS!?! I thundered up the stairs and paced off the approximate footage to the leak and discovered it was coming from OH NO NOT THE REFRIGERATOR!
Believe me by this time my heart was beating quite solidly as if I’d been doing some heavy cardio, alas no it was all adrenaline. And our fridge was leaking. More correctly the freezer was just starting to defrost and dripped out about 1/2 cup of water. Turns out I’d been rummaging yesterday and had lodged something just enough to keep it from shutting tightly.
Whew crisis averted but now I have a nice plan (in my mind) to use up all the things I put up last summer to use someday like rhubarb, peaches, cherries and strawberries. Oh how I long for summer fruits, what about you?
Rhubarb Cherry Crunch
- 2 TBSP flour
- 4 cups rhubarb
- 1 cup cherries
- 1/2 cup Sugar this is just enough to take the edge off and yet have the rhubarb still tangy
- 1 cup butter cut in pieces
- 1 cup brown sugar packed
- 1 1/2 cup flour
- 1 1/2 cups oats
- preheat oven to 350˚
- lightly butter a 9x9 pan-just use a dab of the butter for the topping
- mix the rhubarb and cherries with the flour
- pour into the buttered pan
- gently pour the sugar over the top of the rhubarb trying to get an even thin coat
- mix the topping
- place the butter, brown sugar and flour in the bowl of a food processor
- pulse to combine, you want it crumbly not creamy
- one combine pour into the bowl the rhubarb was in
- pour the oats over and mix with your hands to combine
- sprinkle the topping on top of the rhubarb
- bake for 35-45 minutes or until the topping is brown and the fruit is bubbling
- eat warm with ice cream or at room temperature
- will keep for 2 days before you need to refrigerate
- and really this is always better with ice cream
I made mine double size for a party and you can do that too, just double the recipe. I love to have reminders of summer tucked in the freezer but I need to remember now is the time to pull them out and use them. Why put them away if I’m not going to use them, that’s just silly.