Red Fruit Crumble with Rhubarb, Cherry, and Pomegranate
- Total Time: 55 minutes
- Yield: 8 servings
Description
Tart and sweet, this ruby-colored treat is an easy-to-make, undeniable stunner.
Ingredients
Units
- 2/3 cup (160 ml) brown sugar
- 1/4 tsp salt
- 3 tbsp (45 ml) cornstarch
- 2 1/2 lb (1,125 g) cherries, pitted, Bing preferred
- 1 1/2 stalks rhubarb, trimmed, peeled and cut into 1/4-inch dice (see Kitchen Tips)
- 3 tbsp (45 ml) pomegranate molasses
- 2 tsp (10 ml) vanilla bean paste
Topping:
- 2 cups (160 grams) rolled or old-fashioned oats
- 1 cup (130 grams) unbleached, all-purpose flour
- 1 1/4 cups (254 grams) brown sugar
- 1 tsp (2 grams) ground cardamom
- 1/4 tsp (1 1/2 grams) salt
- 2 sticks (1 cup/227 grams/16 tbsp) unsalted butter, chilled and cut into 1/2-inch cubes
Instructions
- 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.
Notes
- To trim rhubarb, first cut off the leaf ends, discarding the tips of the stalk and all the greens, as they are toxic.
- Then trim off the root ends.
- Trim the strings by making a small cut at one end of the stalk just below the surface; pull down lengthwise—almost as though you were peeling a banana.
- Using this method, work your way around the stalk, removing the fibrous strings.
- To see step-by-step photos of this process, click here.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
Frequently Asked Questions
Can I substitute the rhubarb with another fruit?
You can substitute rhubarb with tart apples or pears, but keep in mind that the flavor will change slightly.
What type of cherries should I use for the crumble?
Bing cherries are preferred for this crumble; their sweetness pairs well with the tartness of the rhubarb and the tang of the pomegranate molasses in the filling.
How do I prevent the pomegranate seeds from sinking to the bottom of the crumble?
This crumble uses pomegranate molasses rather than pomegranate seeds — it’s stirred into the fruit mixture along with the cherries and rhubarb, so there’s nothing separate to sink to the bottom.
This looks yum!
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