CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
ROASTED RHUBARB AND RASPBERRY "PIE"
Notes: The centerpiece of my raised garden in my backyard is a big rhubarb plant. Gio and I like to make pies from it. Always trim off the leaves, as they are toxic. This dessert from Tru came out of the need to try to use it as fast as it grows. I serve this "pie" with candied kumquat slices.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
- Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
- Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
- If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.
ROASTED RHUBARB COMPOTE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.
RHUBARB CHERRY PIE
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago-ever since, everyone's looked for it at every potluck! -Eunice Hurt, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY RHUBARB PIE
This pie was requested by a friend. There were no recipes for a cherry rhubarb pie on zaar, lots of other fruits and rhubarb, but no cherry. I found it on Allrecipes.com.
Provided by Elaine
Categories Dessert
Time 1h10m
Yield 1 pie, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
- Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
- Bake for 40-45 minutes or until bubbly and golden.
Nutrition Facts : Calories 553, Fat 20.9, SaturatedFat 5.2, Sodium 356.9, Carbohydrate 87.6, Fiber 2.4, Sugar 29.2, Protein 4.6
CHERRY RHUBARB DESSERT
With the coming of spring and Rhubarb season upon us make this one of your new recipes this year. The rhubarb with the cherry pie filling makes for a dessert that will soon become a favorite. We love this dessert and I have handed out the recipe more times than I can count.
Provided by Dotty2
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour and salt; cut in butter until crumbly.
- Stir in the milk and egg yolk.
- Divide dough in half .
- on lightly floured surface roll out each portion into a 13x9 rectangle.
- place one rolled piece into a greaded13x9 baking dish.
- Sprinkle with conflakes.
- In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
- Top with remaining pastry.
- Cut slits into the top.
- In a small bowl lightly beat egg white;brush over pastry.
- Sprinkle with remaining sugar.
- Bake at 350 F for 50-55 minutes or until crust is golden brown.
- Cool on a wire rack.
- In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
- NOTE:.
- If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.
Nutrition Facts : Calories 426.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 59.8, Sodium 340.3, Carbohydrate 66.4, Fiber 1.1, Sugar 30.3, Protein 4.1
CHERRY-RHUBARB CRISP
This is a quick and tasty treat for your bumper crop of rhubarb!
Provided by Cindy Yonkman
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Mix rhubarb and cherry pie filling together in a bowl; spread into bottom of prepared baking dish.
- Stir brown sugar, flour, oats, butter, cinnamon, and nutmeg together in a bowl until crumbly; sprinkle over the rhubarb mixture.
- Bake in preheated oven until golden brown on top, about 30 minutes.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 46.5 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 89 mg, Sugar 18.2 g
RHUBARB CHERRY JAM
Make and share this Rhubarb Cherry Jam recipe from Food.com.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2
RHUBARB CHERRY CRISP
A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.
Provided by Kel
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
- Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 88.5 g, Fat 14.6 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 226.2 mg, Sugar 43.6 g
CHERRY RHUBARB COBBLER
One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite-fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 12 servings.
Number Of Ingredients 12
Steps:
- Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.
Nutrition Facts : Calories 350 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 93mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
FRESH CHERRY RHUBARB PIE
This recipe calls for fresh sour pie cherries, (the bright red kind) and fresh rhubarb. It makes a deliciously juicy pie that goes wonderfully well with vanilla ice cream. Note: if you want your filling less juicy, just increase the amount of tapioca.And if you cannot find fresh pie cherries, you can substitute the canned type, but it will not taste as nice.
Provided by bakedapple42
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
- Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
- Top the filling with the butter pieces.
- Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
- Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
- Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
- Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
- Remove from oven and place on a wire rack to cool.
- Cool completely before serving.
- Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.
Nutrition Facts : Calories 279.4, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 225.8, Carbohydrate 41.8, Fiber 2.5, Sugar 25.4, Protein 2.7
RHUBARB CHERRY COMPOTE
This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.
Provided by Chef at Heart
Categories Cherries
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a saucepan bring all ingredients to a boil over med-high heat stirring often.
- Reduce heat cover and simmer 7 minutes, stirring occasionally.
- Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
- Remove to bowl and refrigerate 1 hour or up to 2 days.
Nutrition Facts : Calories 311.7, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 79.2, Fiber 5.3, Sugar 70, Protein 2.6
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