Best Knotts Berry Farm Cherry Rhubarb Sauce Recipes

Knott's Berry Farm Cherry Rhubarb Sauce image

Provided by cxstitcher57

Categories Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 lb cherry rhubarb, chopped in one inch slices
1 1/2 cups sugar
2 1/4 cups water

Steps:

Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
Add water to mixture and bring to a boil slowly, uncovered.
Cook for 1 to 5 minutes, until your rhubard is soft.
Cool, cover and refrigerate for several hours before servings.
Can add a dash of whipping cream to the top if you like for that extra touch.

Nutrition Facts : Calories 209.4, Fat 0.1, Sodium 4.8, Carbohydrate 53.4, Fiber 1.4, Sugar 50.8, Protein 0.7

Knott's Berry Farm's Famous Mrs. Knott's Boysenberry Pie Recipe - (2.3/5) image

Provided by á-174942

Number Of Ingredients 9

7 1/2 ounces water
6 1/2 ounces sugar
1 dash salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 bag frozen boysenberries - (16 oz) do not thaw
Prepared 2-crust pie shell

Steps:

In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries. Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam. Bake in a preheated 400 degrees oven for 40 minutes or until top is golden brown. Cool on a rack. This recipe yields 4 servings.