Rhubarb Cherry Crisp

Ingredients and Weight:

• Rhubarb, chopped, 1 pound (450 grams)
• Cherries, pitted, 1 pound (450 grams)
• Granulated sugar, 1/2 cup (100 grams)
• Brown sugar, 1/4 cup (50 grams)
• All-purpose flour, 1/2 cup (60 grams)
• Rolled oats, 1/2 cup (50 grams)
• Butter, cubed, 1/2 cup (1 stick or 110 grams)

Preparation Time:

20 minutes

Cooking Time:

30-40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the rhubarb, cherries, granulated sugar, and brown sugar. Toss to coat.
3. In a separate bowl, whisk together the flour, oats, and butter until crumbly.
4. Pour the fruit mixture into a 9x13 inch baking dish. Sprinkle the topping evenly over the fruit.
5. Bake for 30-40 minutes, or until the topping is golden brown and the fruit is tender.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Fat: 9 grams (14% daily value)
• Cholesterol: 15 milligrams (5% daily value)
• Sodium: 15 milligrams (1% daily value)
• Carbohydrates: 45 grams (15% daily value)
• Protein: 2 grams (4% daily value)

Dish Characteristics:

• Sweet, tart, and tangy flavor balance
• Crisp, golden brown topping
• Tender fruit filling
• Perfect for dessert or a midday snack

User Comments:

• "This rhubarb cherry crisp is the perfect combination of sweet and tart flavors. The topping is delightful." - John S.
• "I made this for my family, and everyone loved it. The fruit mixture is so juicy and flavorful." - Sarah K.
• "I'm not usually a fan of fruit crisps, but this one changed my mind. It's so delicious and easy to make." - Michael W.

Special Precautions and Tips:

• If you don't have pitted cherries, you can use frozen unsweetened cherries instead.
• To make a gluten-free version, use gluten-free rolled oats and flour.
• Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.