Wildcard Winner

Rhubarb Cherry Hibiscus Crumble

By • July 10, 2013 • 37 Comments

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Rhubarb, meet cherry. A crumble to make this very instant, in the short time they have together.

Rhubarb Cherry Hibiscus Crumble from Food52

WHO: Em-i-lis is a mom, cook, and writer living in Washington, DC.

WHAT: A sweet-tart, nutty crumble -- with hibiscus for je ne sais quoi.

HOW: Toss your fruit and hibiscus with some sugar, let it roast, then top with your whole wheat flour-oat-almond topping and bake until runny and toasty.  

WHY WE LOVE IT: This is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone. 

Rhubarb Cherry Hibiscus Crumble by em-i-lis

Makes one 8x8-inch crumble

For the fruit filling

6 cups chopped rhubarb (around 3/4-inch cubes), divided
20 Bing cherries, pitted and halved
1 cup packed brown sugar
2-3 tablespoons hibiscus tea tea

For the topping

1/2 cups whole wheat flour
1/2 cups all-purpose flour
1/2 cups rolled oats (not quick- or instant)
1/4 cup brown sugar, packed
1/2 cups sliced almonds
1/2 teaspoons cinnamon
Pinches salt
6 tablespoons butter 

See the full recipe (and save and print it) here.

Photo by James Ransom

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Tags: wildcard, wildcard winner, crumble, summer, dessert, cherry, rhubarb, hibiscus

Comments (37)

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9 days ago Horto

thanks

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8 days ago em-i-lis

Emily is a trusted source on General Cooking.

sure! i hope you enjoy it! just ate the last of my most recent batch last night. :)

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9 days ago Horto

loose tea
or brewed?

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9 days ago em-i-lis

Emily is a trusted source on General Cooking.

Loose!

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12 months ago lapadia

Used up our final rhubarb to make this for my dad's 94th birthday party, it was enjoyed by all!

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12 months ago em-i-lis

Emily is a trusted source on General Cooking.

I'm so glad, lapadia! Thanks for letting me know, and happy birthday to your dad!!

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about 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

My final rhubarb harvest was just put to very very good use.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Oh yay!!

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about 1 year ago healthierkitchen

Looks fabulous, Emily!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you, wendy!!! hope you're having a good summer!

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about 1 year ago EmilyC

Loved this from the beginning and still do! Big congrats!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Oh, thanks, Emily!!! I appreciate it!!!

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about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! This is a gorgeous crisp. Congratulations!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, HLA!!!

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about 1 year ago Laura Shubert

Good job Emily! You have a way with rhubarb. This will be on my list to try. So pleased they brought this recipe forward.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so very much, l!!! I'm very flattered!

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about 1 year ago dymnyno

Congratulations! I have been eyeing this recipe for a while and if I can find any cherries and rhubarb, I'll make it soon.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

I really appreciate your congrats, dymnyno! And if you can make it, I hope you enjoy it!

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about 1 year ago Carlie

That sounds amazing.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you, Carlie!!

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about 1 year ago PistachioDoughnut

This looks delicious Em-i-lis. love the addition of hibiscus..

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thanks a million, pistachiodoughnut!

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about 1 year ago krusher

Reading your baking recipes and those of other great bakers on food52 has been making me want to begin to explore that wondrous world you all so enjoy. This is the recipe that will kick start my own emerging baking experience. I love rhubarb and cherries. It is not cherry season here in Australia but I did see cases of US cherries in our local supermarket. Thanks for this amazing recipe. James Ransom's photograph is a fantastic as well.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so very much, krusher! You could definitely give frozen rhubarb a whirl!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

This. Was. So. Good.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Marian! I'm thrilled you enjoyed it!

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations Em, so happy to see this delicious recipe in the winners circle. Well deserved.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Suzanne!

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Way to go Em! I just saw this amongst the entries to the crisps, etc. contest earlier today, and thought to myself that looks like a winner. And here it is already! :)

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Emily! What a sweet note of congrats!! I really appreciate it. :)

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about 1 year ago Sugartoast

Congrats, honey! Looks heavenly!!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

thank you so much, sweet pal!

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about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Congrats! It looks fantastic!!!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

thank you so much, abbie!

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about 1 year ago lapadia

I love sweet & tart, mouthwatering, delicious! Congrats on the WC...

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

many thanks, lapadia!!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

oh my gosh, y'all, thank you. i'm so surprised and very flattered!