Almond paste, tart cherries, and citrus make a fragrant and delicious rhubarb–cherry crumble.
Total Time: 1 hour
Hands-On Time: 20 minutes
Yield: 6 to 8 servings
- 1 cup tart dried cherries
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- 2 tablespoons unsalted butter, plus more for pie plate
- 1 pound rhubarb stalks, cut into 1/2-inch pieces (about 3 cups)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch or tapioca flour
- 1/4 teaspoon table salt, divided
- 1 cup all-purpose flour
- 4 ounces almond paste, coarsely grated
- 1/4 cup firmly packed light-brown sugar
- 1 large egg yolk
- 1/2 cup sliced almonds
- Garnish: whipped cream or ice cream
InstructionsPreheat your oven to 375° and set a rack to the middle position. Lightly butter a 9-inch pie plate.
In a 2- to 3-quart pot, combine the cherries, orange juice, and orange zest. Bring to a boil, reduce the heat to low, and simmer about 5 minutes, until the juices are reduced and the cherries are plump. Remove from the heat.
Strain the cherries, reserving the juices. Stir the butter into the hot fruit juices and set aside to cool.
In a large bowl, combine the rhubarb, granulated sugar, cornstarch or tapioca, 1/8 teaspoon salt, and cherries. Pour into the pie plate and spread evenly with a spatula.
In another bowl, stir together the flour, grated almond paste, brown sugar, and remaining 1/8 teaspoon of salt. Take the cooled orange juice/butter mixture and whisk in the egg yolk. Drizzle this mixture over the dry ingredients, and stir with a fork to form little pea-sized bits of crumble. Sprinkle evenly over the fruit mixture; then top with sliced almonds.
Bake until crumbs are golden and juices are bubbling, 35 to 40 minutes. Serve warm or cooled, with whipped cream or ice cream.