Crockpot Cookie-crusted Rhubarb Cherry Dessert

Introduction

History

This recipe is a modern twist on a classic fruit dessert. Rhubarb has been used in desserts for centuries, and cherries are a popular fruit in many sweet dishes. By combining these two fruits and adding a cookie crust, this recipe takes traditional flavors to a whole new level.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to drain the cherries well before adding them to the slow cooker to prevent the dessert from becoming too watery.

- If you prefer a sweeter dessert, you can add more sugar to the mixture before cooking.

- Be sure to check the dessert periodically while it is cooking to ensure that it does not burn or become too dry.

Serving Suggestions

This dessert is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Cooking Techniques

This recipe uses a slow cooker to cook the dessert slowly and evenly, allowing the flavors to meld together perfectly.

Ingredient Substitutions

If you don't have rhubarb, you can use strawberries or raspberries instead.

- You can use gluten-free cookies for the crust to make this dessert gluten-free.

Make Ahead Tips

You can prepare the dessert mixture ahead of time and store it in the refrigerator until you are ready to cook it in the slow cooker.

Presentation Ideas

Serve this dessert in individual ramekins for a cute and elegant presentation, or in a large serving dish for a family-style dessert.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee, or a glass of cold milk.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a low oven until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 2g

- Sugars: 40g

Fats

- Total Fat: 3g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 6mg

- Calcium: 50mg

- Iron: 1mg

Alergens

Contains wheat and dairy

Summary

This dessert is a moderate source of carbohydrates and fats, with a small amount of protein. It is also a good source of vitamin C and calcium.

Summary

This Crockpot Cookie-crusted Rhubarb Cherry Dessert is a delicious and easy-to-make dessert that is perfect for any occasion. With a sweet and tangy fruit filling and a crunchy cookie crust, it is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Crockpot Cookie-crusted Rhubarb Cherry Dessert. It was a warm summer afternoon, and I was visiting my dear friend Margaret's house for our weekly baking session. Margaret was known for her delicious desserts, and I always looked forward to trying out new recipes with her.

On that particular day, Margaret greeted me with a smile and led me into her cozy kitchen. As we chatted and caught up on each other's lives, Margaret pulled out a yellowed recipe card from her collection and handed it to me. "I found this old recipe for a rhubarb cherry dessert that I think you'll love," she said.

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of the sweet and tangy flavors coming together in a crockpot. The recipe called for a cookie crust made with crushed vanilla wafers and butter, topped with a layer of rhubarb and cherries cooked in sugar and cornstarch. It sounded like the perfect summer dessert.

Margaret and I set to work preparing the ingredients, with me carefully following her lead as she showed me the proper way to mix the cookie crust and layer the fruit on top. The scent of the rhubarb and cherries cooking filled the kitchen, and I couldn't wait to taste the finished dessert.

After a few hours of slow cooking in the crockpot, the dessert was ready. Margaret and I eagerly spooned out servings onto our plates, the cookie crust crumbled perfectly beneath the sweet and tart filling. I took a bite and closed my eyes in delight at the burst of flavors in my mouth.

"This is amazing, Margaret!" I exclaimed. "I have to write this recipe down and share it with my family."

And so, the recipe for Crockpot Cookie-crusted Rhubarb Cherry Dessert became a staple in my own collection of recipes. I would make it for family gatherings, potlucks, and special occasions, always receiving rave reviews from everyone who tried it.

Over the years, I added my own twist to the recipe, experimenting with different types of cookies for the crust and adding a sprinkle of cinnamon or a splash of vanilla extract to enhance the flavors. Each time I made the dessert, I would think back to that summer afternoon in Margaret's kitchen and smile at the memories we had created together.

As my grandchildren grew older, they would often ask me to make the Crockpot Cookie-crusted Rhubarb Cherry Dessert for them. They loved the combination of sweet and tart flavors, and the comforting warmth of the dessert always brought a smile to their faces.

I would watch with pride as they took their first bites, their eyes lighting up with delight at the delicious flavors. And I would tell them the story of how I learned to make the recipe from my dear friend Margaret, passing down not just a dessert recipe but a cherished memory of friendship and shared experiences.

Now, as I sit in my own kitchen, surrounded by the aroma of rhubarb and cherries cooking in the crockpot, I can't help but feel grateful for the memories and traditions that recipes like this one have brought into my life. And as I spoon out servings of the Crockpot Cookie-crusted Rhubarb Cherry Dessert for my family to enjoy, I know that the legacy of this delicious dessert will continue on for generations to come.

Categories

| Cathy's Recipes | Cherry Recipes | Crockpot Recipes | Crumb Recipes | Dessert Recipes | Light Brown Sugar Recipes | Rhubarb Recipes | Wheat Flour Recipes |

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