Cherry Vanilla Rhubarb Butter Recipes

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!).

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 BUTTER

Steps:

• Cut the rhubarb into 1" chunks.
• Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
• Place in a heavy pan. Bring to a boil.
• Add sugar and cinnamon.
• Cook, stirring all the time until it looks like fruit butter.
• If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
• Ladle into hot prepared jars.
• Process at once in a hot water bath (212 degrees) for 5 minute.
• Remove and place on clean towel.
• Cool and wait for that beautiful popping sound.

CHERRY RHUBARB CRISP

Steps:

• Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!