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.
RHUBARB CHERRY PIE
Delicious! Fresh or frozen rhubarb may be used.
Provided by Annabelle Magee
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- 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 at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 53.5 g, Fat 7.6 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 131.5 mg, Sugar 20.7 g
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 JAM
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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
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
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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