Convenient to make, rhubarb-cherry-turnovers are appealing to whip up with help by using a ready-made crescent dough. Sweet, Sour and tart is what you get with the combination of rhubarb and cherry . This is a really wonderful combination whether in a pie, a sauce or a mini-pastry like a danish.
Are you lured and tempted by the taste of fruity pastries?
Don't have time to make pastry though? Not many of us do. That's when the Pillsbury crescent dinner rolls come in very handy. This is the fast method.
They are so useful for filling with a little meat and cheese or wrapped in bacon with some sausage inside for a quick snack or breakfast. Of course they take all of the work out of producing bread rolls,(which are gobbled up here pretty quick) and they make a lovely dessert such as a turnover.
I'm all for whatever is quick, easy and convenient especially if it tastes good even if it isn't totally homemade.
You may want to get two of the crescent dinner roll tubes. Doing that will make 8 turnovers. For now, we'll just use ingredients to make 4 turnovers with one can.
Pre-heat oven to 400 degrees F.
Use a flat pan of some kind (cookie sheet or square pan) and cover it with parchment paper. In case of leaks, parchment will keep it from sticking and dirtying your pan.
1 medium spoon-full of butter
1 cup rhubarb chopped
1 cup cherries (pitted) fresh or frozen
2/3 cup white sugar
1 cap-full of vanilla extract
1 tube of Pillsbury crescent roll dough
On medium heat, melt the butter in a frying pan and pour in the rhubarb. Let it cook for 5 or 6 minutes and stir it around.
Add the sugar, cherries and vanilla extract.
Lower the heat a little and let this cook for 8 to 10 minutes. Remove from heat.
While the rhubarb cherry mixture is cooling, open the tube of dough and gently begin to take apart the triangles. You should get 8 of them.
In the center of the triangle, put a spoonful of the filling . Use another triangle to cover and seal the edges of the turnover with a fork. Make sure they are sealed well to avoid leakage.
Lay them out on your pan and bake until golden in color. This should only take between 13 or 15 minutes.
Once out of the oven, you can dust them with icing sugar as in the picture or make your own white icing to drizzle over top.
"White icing is easy to make"
I don't measure though, I just add some icing sugar to a bowl, add a pinch of salt, tsp. of vanilla extract and a spoonful of butter. I add a little milk, a teaspoon at a time. It can get too runny very quickly.
Stir until well combined. You can make your icing thinner or thicker by add more icing sugar or more milk.
Drizzle your rhubarb-cherry-turnovers when almost cooled and enjoy.