One of the things Alan and I especially appreciate about traveling is the opportunity to experience new dishes and flavor combinations. On our recent cruise through the Panama Canal, we tried all kinds of good desserts, but our hands-down favorite was a rhubarb crumble that had huge black cherries in it. I’ve long loved rhubarb-strawberry pie, but this was even more scrumptious, and with a little practice, I think I’ve re-created a worthy facsimile thereof !
Rhubarb and Black Cherry Crumble
(serves 8-12, depending on how much ice cream you add!)
Start with 5 stalks of fresh, bright red rhubarb. Wash them, and cut off the ends. Chop the rhubarb into small pieces and spread them into the bottom of an 9X12″ baking dish.Add 1 15-16-ounce can black cherries with the juice.In a separate dish, thoroughly cream together:
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) softened butter (or margarine).
Next, mix in by hand:
1.33 cups flourSpread this mixture evenly over the fruit. It will be a little lumpy, but that’s okay!Bake in the oven at 350°F. for 45 minutes or until bubbly and turning slightly golden brown on top. (Don’t over bake it!)Serve it hot (or at least warm) with a big scoop of ice cream. Even my grand children loved this one, so you know it’s sweet and gooey! 🙂
“O give thanks unto the Lord; for he is good; for his mercy endures for ever.”
1 Chronicles 16:34.