Roasted Rhubarb And Cherry Gimlet Recipes

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RHUBARB CHERRY CRISP



Rhubarb Cherry Crisp image

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

1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
½ teaspoon almond extract
4 cups chopped fresh rhubarb
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
¼ teaspoon salt
½ cup margarine or butter
¼ cup finely chopped pecans or walnuts

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 CRUNCH



Cherry Rhubarb Crunch image

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

1 cup rolled oats
1 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
1/2 cup finely chopped walnuts
Vanilla ice cream, optional

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.

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

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

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

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

CHERRY RHUBARB JAM



Cherry Rhubarb Jam image

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

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3 ounces) cherry gelatin
1 can (21 ounces) cherry pie filling
1/8 teaspoon almond extract, optional

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.

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

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

ROASTED RHUBARB AND RASPBERRY "PIE"



Roasted Rhubarb and Raspberry

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

4 (15 to 18-inch long) stalks rhubarb, trimmed and washed
1 half-pint raspberries, plus 1 half-pint
1/4 cup orange juice
1/2 vanilla bean, split and scraped
1/4 cup sugar
1 teaspoon cornstarch
4 phyllo sheets
4 tablespoons (1 stick) unsalted butter, melted
6 tablespoons sugar
Powdered sugar, for garnish

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.

RHUBARB CHERRY COMPOTE



Rhubarb Cherry Compote image

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

1 cup rhubarb, 1 inch slices, fresh o.r. frozen
1 cup cherries, jarred and pitted, frozen can be used
1/4 cup sugar, granulated
1 teaspoon lemon juice

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

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE



Roasted Rhubarb-and-Sour-Cherry Compote image

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

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

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 CONFIT WITH CARAMEL SAUCE



Roasted Rhubarb Confit With Caramel Sauce image

This recipe came from Lucy Waverman and was printed in the Toronto Globe and Mail. It can be a make-ahead dish, just needing warming on the stove or in the microwave before serving. A perfect spring dish served over pound cake or ice cream.

Provided by DiLo4602

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups rhubarb
1/4 cup white sugar
1/4 cup corn syrup
1/4 cup brown sugar
1/4 cup blood orange juice

Steps:

  • Preheat oven to 350.
  • Cut rhubarb into 1" slices.
  • Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.
  • Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.
  • Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4.

Nutrition Facts : Calories 187.2, Fat 0.3, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 47.8, Fiber 2.2, Sugar 33.5, Protein 1.2

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