When it’s too hot to bake, this Stovetop Rhubarb-Cherry Crisp is a delicious, no-bake way to enjoy summer fresh cherries and rhubarb!
It’s good to be home. My case of the post vacation blues lasted the better part of Sunday, but when I lay my head on my pillow, and sipped my coffee in my mug, and wrapped myself in my robe, well, I was reminded of how I love our little home and our life here, even without its ocean breezes and room service.
But it sure is hot.
So hot, the air conditioning has been running non-stop, and our dog prefers to snore the day away in the living room, shunning his dog bed, favoring to lay on the cool, hardwood floor. I think he’s got the right idea…a nap on the floor sounds really good about now.
You know how I feel about firing up the oven on days like this. But I was craving a dessert with the beautiful rhubarb that was waiting for me in the refrigerator after our trip. Instead of compromising the cool kitchen, I set to work on making a stovetop crisp.
Stovetop Rhubarb-Cherry Crisp
This no-bake crisp turned out so wonderfully, I’m not sure I can be convinced to make it in the oven again (but I will, of course).
Sweet cherries are a perfect contrast to tangy rhubarb in a filling that bubbles in just minutes over the stove.
The topping is toasted in a skillet, a sweet and crunchy blend of oats, graham crackers, cinnamon, pecans and almonds. Scattered on top the fork tender rhubarb and cherries, and with a scoop of ice cream softening into the ruby pool, it was devoured as it was meant to be: straight out of the pan.
More Crisp Recipes to Try
More Rhubarb Recipes to Try
Stovetop Rhubarb-Cherry Crisp
- 2 cups rhubarb sliced; be sure to use stalks only and discard any leaves
- 1 1/2 cups cherry halves
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 1/2 lime juiced
- 3 tablespoons butter
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 1/3 cup graham cracker crumbs
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup slivered almonds
- In an 8-inch skillet or similar deep sided pan, toss together the rhubarb, cherries, sugar and cornstarch. Stir in the orange juice and lime juice and place over medium-high heat. Bring to a boil, then lower heat to a simmer, cooking for about 5 minutes, or until the sauce is bubbling and the rhubarb are tender. Be careful not to over cook or the rhubarb will break down completely and become mushy. Turn off the heat and set aside.
- In a separate small pan, melt the butter. Add the oats and brown sugar, stirring well with a spatula. Add the graham cracker crumbs and cinnamon and use the spatula to stir and press the crumbs so they bind together. When the oats are toasted, add the nuts and continue to toast for another minute or so – be careful as the crisp topping could brown quickly and burn.
- If serving in the skillet, place about 3/4 of the crisp topping on the fruit. Serve with vanilla ice cream and reserved topping on the side.