SANDRA’S SUMMERTIME RHUBARB and CHERRY CRUMBLE
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Rhubarb is in season here in Juneau, Alaska, so this is the perfect summertime dessert just now... |
Serves: (8)
Prep: 15 Mins.
Bake: 35 Mins.
INDREDIENTS
Filling:
4 cups fresh rhubarb, cut into ½ half moons
2 cups ripe cherries, de-stemmed, cut in half, with seeds removed
¾ cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon lemon juice
Pinch fine-grain sea salt
Crumble:
1-1/2 cups all-purpose flour
1 teaspoon baking powder (I use double-acting)
1/4 teaspoon fine-grain sea salt
3/4 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter, melted
METHOD
Heat the oven to 375 degrees. Lightly spray a 9x13-inch baking dish, and set aside.
In a medium bowl, gently fold the rhubarb and cherries with the brown sugar, cinnamon, ginger, vanilla extract, lemon juice, and salt. Spread filling in prepared baking dish.
In another medium bowl, whisk the egg whites with the vanilla until light and frothy. Sift the flour with the baking powder and salt, and add to bowl. Add the brown sugar to the crumble mixture, and using a fork combine until the crumble resembles small peas. Distribute the crumble mixture evenly over the filling in the baking dish.
Gently drizzle the melted butter over the crumble mixture.
Bake for 35 minutes, or until the crumble is golden brown and the filling is bubbly and baked through. Let stand for about 30 minutes before serving.
Serve the dessert topped with French vanilla ice cream and/or whipped cream. ~ Enjoy!
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