Weight Watchers Cherry and Rhubarb Crumble Dessert Recipe
Weight Watchers Cherry and Rhubarb Crumble Dessert Recipe is a delicious summer dessert that is easy to make. The tartness of the rhubarb is balanced perfectly by the sweetness of the cherries, and the crunchy topping adds a delightful texture contrast.
To make this dessert, you will need cherries, rhubarb, cherry preserves, flour, rolled oats, dark brown sugar, ground cinnamon, nutmeg, salt, and butter.
How to “cut in” butter
If a recipe calls for “cutting in” butter, it means that the butter should be cut into small pieces and then mixed into the flour until the mixture resembles coarse crumbs.
This process can be done by hand or with a food processor, but it’s important not to overwork the dough or the butter will melt and the dough will become too greasy.
To cut in butter by hand, start by using a pastry cutter or fork to break the butter up into small pieces. Then, using your fingers, work the butter into the flour until it’s evenly distributed and there are no large pieces remaining.
If using a food processor, simply add the flour and butter to the bowl and pulse until the mixture resembles coarse crumbs. Again, be careful not to overmix or the dough will become greasy.
Cutting in butter may seem like a time-consuming task, but taking care to do it correctly will result in light, flaky pastries that are worth the effort.
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What is a pastry blender
A pastry blender, also sometimes called a pastry cutter, is a kitchen tool that is used to mix and crumble butter and flour together.
It is typically made of metal or plastic and has a series of blunt blades or wires that are attached to a handle.
To use a pastry blender, you simply add the butter and flour to a bowl and then press the tool down into the mixture and twist it back and forth. The butter will quickly break up into small pieces, which will be evenly distributed throughout the flour.
Weight Watchers Points
MyWW Points: 5 Green Plan
5 WW Smart Points
Personal Points will vary based on your individual plan
There are many different types of cherries, but they can broadly be divided into two main categories: sweet cherries and sour cherries.
Sweet cherries are the type that is most often eaten fresh, while sour cherries are usually used in cooking. Sour cherries are also sometimes called pie cherries.
Fresh cherries should be firm and plump, with smooth skin and a deep color. Avoid any that are bruised or have soft spots.
When buying fresh cherries, look for ones that are bright red and have a glossy sheen. They should also be heavy for their size.
Store fresh cherries in the refrigerator, where they will keep for up to a week.
Rhubarb is a perennial plant that produces large, fleshy leaves and thick, edible stalks. The stalks are typically red, but they can also be green, pink, or purple.
Though most people think of rhubarb as a fruit, it is actually classified as a vegetable.
Rhubarb is commonly used in pies, jams, and other sweets.
It is also sometimes used in savory dishes, such as pork roast with rhubarb sauce.
When choosing rhubarb stalks, look for ones that are firm and brightly colored. Avoid any that are limp or bruised.
Rhubarb is usually harvested in late spring or early summer. It should be stored in the refrigerator and used within a few days for best results.
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Weight Watchers Cherry and Rhubarb Crumble Dessert
- 2 cups fresh or frozen cherries pitted, thawed (halved if large)
- 2 cups rhubarb cut into bite-size pieces
- ½ cup cherry preserves
- 10 tablespoon all-purpose flour divided
- ½ cup rolled oats
- ⅓ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fresh nutmeg grated
- salt to taste
- 4 tablespoon unsalted butter chilled
- Preheat oven to 375ºF.
- In a large mixing bowl, add cherries, rhubarb, and cherry preserves. Stir to mix well.
- Stir in 2 tablespoons of the flour.
- In a 2 quart baking dish, add the mixture and spread to an even layer. Set aside for later.
- In a second mixing bowl, rolled oats, add ½ cup of flour, dark brown sugar, ground cinnamon, fresh nutmeg, and salt. Stir to mix well.
- Cut up the cold butter into small pieces.
- Add the butter into the flour mix, and cut in using a pastry blender or a fork, until it becomes coarse crumbs.
- Add the crumb mixture evenly on top of the rhubarb mixture.
- In preheated oven, bake approximately 25 – 30 minutes, or until the fruit layer starts to bubble.
- Place on a cooling rack and let cook approximately 10 – 15 minutes.
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