We’re fortunate to have a lot of fresh rhubarb available to us right now!
In place of the sour cherries, feel free to swap in haskap berries, saskatoon berries, strawberries or raspberries.
In place of the kirsch and almond extract, you can use 1 teaspoon pure vanilla extract total. You can make the topping up to one week in advance and refrigerate or freeze it. In place of the pumpkin seeds, you can use almonds, walnuts or pecans.
This recipe makes 8 servings.
Topping
3/4 cup (110g) flour
2/3 cup (100g) oatmeal 
1/2 cup (65g) lightly toasted pumpkin seeds
1/2 cup (90g) packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (4 ounces, 115g) butter, cubed and chilled
Filling
6 cups (3 pounds, 1.4kg) sliced, fresh rhubarb (cut into 1-inch/3cm) chunks
1 cup (200g) pitted frozen or fresh sour cherries or haskap berries or strawberries
1/3 cup (65g) granulated sugar
1 1/2 tablespoons flour
2 teaspoons kirsch
1/8 teaspoon almond extract
Ice cream or heavy cream, for serving
Directions:
Make the topping by pulsing together the flour, oats, toasted pumpkin seeds, brown sugar, cinnamon, and salt, just until the oats and seeds are slightly broken up. Add the cubes of cold butter and pulse until the butter is well integrated. Pulse a few more times until little bits of the mixture begin to clump together.
Preheat the oven to 375ºF (190ºC).
To make the filling, mix the rhubarb, sour cherries, sugar, flour, kirsch, and almond extract together in a medium bowl. Spread the fruit into a 2-quart (2L) baking dish, then strew the crisp topping evenly over the fruit. Resist the urge to press it down so it’s completely flat; I think it’s best when it’s a little unevenly baked, so you get lots of crunchy bits here and there.
Place the baking dish on a baking sheet lined with parchment paper or aluminum foil, shiny side down. Bake in the oven until the top is golden brown and there are thick juices bubbling up around the edges. When you poke a paring knife into the center, if it meets no resistance, it’s done. If the topping is getting too dark before the fruit is fully cooked, you can drape a sheet of aluminum foil over the top and finish cooking.
The exact baking time depends a bit how ripe the fruit is, but will take around 40 minutes to bake.
Serve warm or at room temperature, with a scoop of ice cream or heavy cream.