Danish Cherry Rhubarb Dessert Recipes

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.

CHERRY RHUBARB CRISP

Steps:

• Preheat oven to 350°F.
• Add pitted cherries, sliced rhubarb, granulated sugar, cornstarch, orange juice, and vanilla extract to a large bowl and gently toss to combine and coat the fruit evenly.
• Pour out filling into a large pan (mine is 13" x 9" x 3") and pat into an even layer.
• Add flour, oats, brown sugar, cinnamon, and salt to a mixing bowl and stir to combine evenly. Cut in the chilled butter pieces with a pastry blender until it is in small clumps. It will not be smooth.
• Scatter the topping over the fruit in the pan evenly.
• Bake for 45-50 minutes, or until the crisp topping is golden-brown and the fruit filling is well-heated and bubbly. You should easily be able to pierce the center of a slice of rhubarb with a fork. Let the crisp cool off some, then serve warm in bowls (with a scoop of vanilla ice cream as a recommend topping!).

DANISH CHERRY RHUBARB DESSERT

Steps:

• 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

CHERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Unroll 1 of the cans of crescent dough into 2 long rectangles.
• Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
• Beat cream cheese, 3/4 cup of the sugar, egg white and vanilla with electric mixer on medium speed until well blended.
• Spread onto crust and then cover the cream cheese mixture with pie filling.
• Unroll remaining can of crescent dough; separate into 2 long rectangles.
• Press out to form a 13x9-inch rectangle, pressing seams together to seal.
• Place over pie filling to form top crust.
• Bake 25 minutes or until golden brown; cool slightly.
• Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended.
• Drizzle over warm dessert.
• Cut into 24 rectangles to serve.
• Store leftover dessert in refridgerator.

CHERRY RHUBARB DESSERT

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.

DANISH RHUBARB PUDDING

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

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.

NIKKI'S BEST RHUBARB DESSERT EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
• Bake in preheated oven until crust is lightly browned, about 15 minutes.
• Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
• Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
• Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.