Tart and sweet, this ruby-colored treat is an easy-to-make, undeniable stunner.
By Tami Ganeles Weiser
- ⅔ cup brown sugar
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 2½ pounds cherries, pitted, Bing preferred
- 1½ stalks rhubarb, trimmed, peeled and cut into ¼-inch dice (see Kitchen Tips)
- 3 tablespoons pomegranate molasses
- 2 teaspoons vanilla bean paste
- 2 cups (160 grams) rolled or old-fashioned oats
- 1 cup (130 grams) unbleached, all-purpose flour
- 1¼ cups (254 grams) brown sugar
- 1 teaspoon (2 grams) ground cardamom
- ¼ teaspoon (1.5 grams) salt
- 2 sticks (1 cup/227 grams/16 tablespoons) unsalted butter, chilled and cut into ½-inch cubes
- Preheat the oven to 385°F. Spray a 13- by 9-inch baking dish with nonstick vegetable oil spray and set aside.
- Prepare the filling: In a mixing bowl, combine the brown sugar, salt, and cornstarch and whisk to combine.
- Add the cherries, rhubarb, pomegranate molasses, and vanilla bean paste to the brown sugar mixture, stirring to coat the fruit thoroughly. Scoop the mixture into the prepared baking dish and spread lightly to form an even layer.
- Make the crumble: In a medium-sized bowl, combine the oats, flour, brown sugar, cardamom and salt. Add the butter and cut it in with a pastry cutter, 2 knives, or your very cold fingertips and gently rub until the most of the mixture forms small “pearls.” Taking a handful of crumble at a time, top the the fruit mixture with it, without patting.
- Bake for 30 to 35 minutes, until the cherries are soft and the rhubarb is completely collapsed and cooked through. If the crumble topping remains too pale, bake for an additional 5 minutes at 400ºF. It will be very juicy.