Best 9 Roasted Rhubarb And Cherry Gimlet Recipes

RHUBARB CHERRY CRISP

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.

CHERRY RHUBARB CRUNCH

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.

RHUBARB CHERRY PIE

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.

CHERRY RHUBARB JAM

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.

ROASTED RHUBARB

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.

ROASTED RHUBARB AND RASPBERRY "PIE"

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

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.

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE

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

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.