The crumble is made with butter, oats, flour, and brown sugar. Originally I was going to cover it with a second crust but I love my crumble topping so much I decided to go with that. There’s no need to blind bake your crust before filling it so simply roll out the crust, put it in the pan, then pour in your filling. It just makes it easier and they are tasting better and better. While you can make your own pie crust I use a refrigerated one. I didn’t want to totally break down the rhubarb or the cherries, just enough for them to release their juice so about five minutes. You want all those juices to come out and meld together in the pot. The first thing I did was combine the cherries, rhubarb, and sugar in a saucepan with lemon juice and bring it to a boil. I happen to have several bags of cherries in the freeze that I froze last summer so I pulled those out and decided to make a cherry rhubarb pie. One of the best combinations with rhubarb is strawberry and I’ve done a lot of that so I wanted something different this time around. I’ve made a lot of rhubarb desserts over the last few years including ice cream, muffins, pie, and bar cookies. There’s just something about the tart flavor combined with sweetness that makes the perfect dessert. Top with whipped cream or a scoop of ice cream for the perfect summer dessert!Įvery year my friend Leslie is kind enough to let me into her garden to get some of her fresh rhubarb. Sweet cherries and tart rhubarb combine in an incredible pie with a sweet and crunchy crumble topping.
0 kommentar(er)
