Fruit

  Ingredients 1 tablespoon butter 1/2 cup finely chopped fresh rhubarb 1/4 cup chopped red onion 1/4 cup sugar 1/2 cup pomegranate-blueberry preserves 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1 package (15 oz) Brie cheese 1 egg, well beaten Steps 1  Heat oven to 400°F. Line cookie sheet with cooking parchment paper. 2  In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon. 3  Spoon rhubarb mixture on top of Brie cheese. 4  Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal. 5  With pastry brush, spread beaten egg over dough. 6  Bake 17 to 20 min...

  Ingredients Meringue Shells 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Filling 2 cups sliced fresh or frozen rhubarb 2/3 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 cup halved fresh strawberries Steps 1  Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells. 2  Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour. 3  Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. C...

  Ingredients Strawberry Chiffon Cake 1 3/4 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 6 egg yolks 10 strawberries, pureed in blender or food processor (about 3/4 cup) 22 drops red liquid food color 6 egg whites 1/2 teaspoon cream of tartar Filling and Glaze 1 cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb 2 teaspoons grated lemon peel 1/4 cup granulated sugar 1 tablespoon water 1 1/2 cups quartered strawberries 1 cup whipping cream 1 1/2 cup powdered sugar Steps 1  Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside. 2  Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft p...

  Ingredients 6 cups sliced strawberries 2 cups sliced rhubarb 1/3 cup sugar 1 tablespoon cornstarch 1 box Betty Crocker™ Super Moist™ yellow cake mix 10 tablespoons butter, melted Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. 2  In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can. 3  Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

  Ingredients Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 2 to 2 1/3 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 6 cups chopped (1/2-inch pieces) fresh rhubarb 1 tablespoon cold butter, if desired Steps 1  Heat oven to 425°F. Place 1 pastry round or pie crust in 9-inch glass pie plate. 2  In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb. 3  Cover with top pastry or second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. 4  Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

  Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin 1 cup boiling water 1/2 cup cold water 1 container (8 oz) Cool Whip frozen whipped topping, thawed Fresh raspberries, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). 2  Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour. 3  Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.