"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Cherry Dessert Recipe

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This recipe for Rhubarb Cherry Dessert, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milly Babcock
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. granulated sugar, 3 T. cornstarch, 1 c. water, 21 oz. can cherry pie filling, 1/2 t. almond extract, 1 c. flour, 1 c. rolled oats, 1 c. packed brown sugar, 1/4 t. salt, 1/2 c. butter, 4 c. chopped rhubarb.

Directions:
Directions:
In small pan, mix together sugar & cornstarch. Stir in water. Cook & stir till thickened & bubbly; cook for 1 more minute, stirring constantly. Stir in cherry pie filling & almond extract. Set aside.

In large bowl, mix flour, oatmeal, brown sugar & salt. Cut in butter till mixture resembles coarse crumbs. Press 2 c. of the mixture into a greased 9 X 13" pan. Spoon the rhubarb over crust. Spread with cherry mixture. Sprinkle remaining crumbs over top. Bake at 350 for 40 minutes. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
This is Ryan's favorite dessert! Chopped nuts can be added to crumb topping.

 

 

 

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