I was rooting in the freezer the other morning, moving things around so I could empty the one into the other for defrosting purposes, when I came upon a quart of frozen sour cherries. Treasure! So I set it out to thaw.
The next thing I found was a big bag with a few cups of rhubarb in the bottom. Sweet! I saw a crunch in my near future.
Typically I only use rhubarb for this crunch. But I only had 4 cups of it and since those cherries looked ever so inviting, I decided to dump them together. This wasn’t without some prompting from someone whose taste buds I trust. Jennifer had posted about this a while back. She said it was good. It was good.
Adapted from the Mennonite Community Cookbook
1/2 cup (2 1/8 oz) sprouted whole wheat pastry flour
1 cup (5 oz) unbleached all-purpose flour
1 1/2 cups (5 1/4 oz) rolled oats
1 1/4 cups (8 3/4 oz) brown sugar
1 1/2 t cinnamon
6 T (3 oz) butter, melted
1 1/2 cup (10 1/2 oz) cane sugar
3 T cornstarch
1 1/2 cups (12 oz) water
1 1/2 t vanilla
4 cups sour cherries
4 cups chopped rhubarb
Combine the flours, oats, brown sugar, cinnamon, and melted butter. Press half of this mixture into a 9 x 13-inch baking dish.
In a large sauce pan, cook the cane sugar, cornstarch, and water until thick. Combine with the vanilla and fruit. Pour this mixture over the crust in the baking dish. Sprinkle the remaining crumbs on top.
Bake at 350 for about an hour or until good and bubbly and slightly browned. Serve warm or cool.