2cupsrhubarbsliced; be sure to use stalks only and discard any leaves
1 1/2cupscherry halves
1/3cupgraham cracker crumbs
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.
This crisp was made in an 8-inch skillet, but will work with whatever similar sized pans you may have.The filling and topping components can be prepared and the crisps assembled and served in individual bowls.