Rhubarb Cherry Pie
Preparation Time: 1 hour
Serves 4
INGREDIENTS
- 3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
- 1 cup water
- 2 packages (3 ounces each) strawberry gelatin
- 1 cup Reese Maraschino Cherries
- Whole fresh strawberries for decoration
- Whipped cream for decoration
For the Crust:
- 1 box traditional Wellington Crackers
- 1 tablespoon sugar
- 3 tablespoon butter, unsalted and melted
DESCRIPTION
A Very Cherry Tart is simply cherrific and easy fall in love with! Beside being so quick and easy to make, the flavors of Reese are just the cherry on top to make this dessert utterly decadent!
DIRECTIONS
1. For the crust, add Wellington Traditional crackers into a food processor along with the melted butter and sugar, process until you have a coarse consistency. Add your crust mixture into a baking dish and press into the form with a cup or use your hands. Set aside.
2. In a saucepan, bring rhubarb and water to a boil; remove from the heat and stir in Reese Maraschino Cherries then blend this mixture with an immersion blender. Add gelatin and stir until dissolved; cool. Chill until it begins to thicken.
3. Pour the filling into the crust. Chill 2 hours or until firm.
4. Top with whipped cream, whole strawberries and Reese Maraschino Cherries.
2. In a saucepan, bring rhubarb and water to a boil; remove from the heat and stir in Reese Maraschino Cherries then blend this mixture with an immersion blender. Add gelatin and stir until dissolved; cool. Chill until it begins to thicken.
3. Pour the filling into the crust. Chill 2 hours or until firm.
4. Top with whipped cream, whole strawberries and Reese Maraschino Cherries.