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    You are in: Home / Recipes / Rhubarb Cherry Dessert With Cookie Crust Recipe
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    Rhubarb Cherry Dessert With Cookie Crust

    Rhubarb Cherry Dessert With Cookie Crust. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 11 mins

    15 mins

    56 mins

    Brooke the Cook in WI's Note:

    This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.

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    1. 1
      Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
    2. 2
      For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
    3. 3
      Press mixture to bottom on baking pan and bake for 11 minutes.
    4. 4
      While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
    5. 5
      Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
    6. 6
      Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.

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    Ratings & Reviews:

    • on June 07, 2010


      This is a great recipe to use rhubarb. The only thing I didn't like was the sugar-free gelatin (strawberry). So another time I would omit it. The cookie crust is so yummy. And the topping also. Thanks Brooke :) Made for the Zwizzle Chicks of ZWT

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    • on August 06, 2008


      VERY tart. The crust is tender and crumbly, the strusel outstanding. I think the jello powder added a bit too much acid for my taste. Would be nice with vanilla ice cream, I suspect.

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    • on September 08, 2008


      Made for Adopt-A-Tag since I am always looking for new ways to use my abundant summer supply of fresh rhubarb from the garden of a friend. Icelanders do not favor using sugar-free products & I rarely see them here except in very pricey import stores, so I made a *sugar version* of this recipe. It still retained its tartness & was esp good served warm w/vanilla ice cream as BarbryT speculated. Thx for sharing this tasty recipe w/us. :-)

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    Read All Reviews (7)


    Nutritional Facts for Rhubarb Cherry Dessert With Cookie Crust

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 135.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.6 g
    Cholesterol 15.2 mg
    Sodium 59.4 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 1.2 g
    Sugars 7.9 g
    Protein 1.8 g

    The following items or measurements are not included:

    Splenda granular

    Splenda granular

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