RHUBARB RASPBERRY CRISP
I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.
Provided by ELLeDoux
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
- Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
- Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
- Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
- Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
- Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
- For dough:
- Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
- Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
RASPBERRY AND RHUBARB SWISS ROLL
A serrated knife ensures clean slices and minimal squishing with all cake roll recipes.
Provided by Vallery Lomas
Time 2h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.
- In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.
- Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.
- Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
- For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
- In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.
- Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.
Nutrition Facts : Calories 212 kcal, Carbohydrate 25 g, Cholesterol 101 mg, Protein 5 g, SaturatedFat 6 g, Sodium 89 mg, Sugar 17 g, Fat 11 g, UnsaturatedFat 4 g
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
RHUBARB RASPBERRY PIE
Steps:
- Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
- Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
- Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
- Preheat oven to 425°F.
- In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
- Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
- Serve pie with ice cream.
RASPBERRY-RHUBARB BISCUIT COBBLERS
Steps:
- Preheat oven to 400 degrees F with rack in center. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss together raspberries, rhubarb, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch of salt; stir to combine. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes.
- In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork to form a moist dough with the consistency of thick cake batter. Using a large spoon, top filling with dollops of dough, leaving a 1-inch border.
- Brush tops of dough with cream; sprinkle lightly with sanding sugar. Transfer baking dishes to prepared baking sheet; bake, rotating sheet halfway through, until biscuits are golden brown and juices are bubbling, 50 to 60 minutes. (If the biscuits are browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature.
RHUBARB PINWHEEL DUMPLINGS
This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.
Nutrition Facts :
RASPBERRY JELLY ROLL
You will love this raspberry jelly roll with fresh raspberries and a beautiful sponge cake rolled together with whipped cream.
Provided by Getty Stewart
Categories Dessert
Time 2h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C).
- Line with parchment paper or grease and flour a 15x10 inch (40x25cm) rimmed baking sheet.
- In bowl, beat egg whites with cream of tartar.
- Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time.
- Beat until stiff peaks form; set aside.
- In large bowl, beat egg yolks with remaining sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
- In small bowl, mix flour, baking powder and salt.
- Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
- Pour batter into the pan and spread evenly.
- Bake for 12 to15 minutes until top is golden brown.
- Lay a clean tea towel on a countertop and dust with 2 tbsp (30 ml) of icing sugar.
- Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
- Immediately roll up the cake with the towel starting at the short edge.
- Let cool on rack. (Store like this for up to one day or roll in wax paper, wrap in foil and freeze for 2 weeks).
- Whip the whipping cream with the sugar until stiff. Set aside.
- Cut raspberries in half. If using frozen, thaw and drain. Set aside.
- Carefully, unroll the cooled cake. Do not force to lay flat.
- Spread jam on cake.
- Spread whipped cream on cake, leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
- Sprinkle cut raspberries on top of whipped cream.
- Gently re-roll the cake without the tea towel.
- Place seam side down on a serving plate.
- Sprinkle with remaining icing sugar.
- Cover and refrigerate for 2 hours.
- Use a serrated knife to cut slices. Serve with raspberries and whipped cream.
Nutrition Facts : Calories 261 kcal, Carbohydrate 36 g, Protein 4 g, Fat 11 g, Sodium 128 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
ROASTED RHUBARB BUTTERMILK BISCUIT JELLY ROLL
Lovely roasted rhubarb and strawberry filling, folded inside a flaky buttermilk biscuit.
Provided by Jennifer
Categories Dessert
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- In a large bowl, toss the prepared rhubarb and strawberries with 1/3 cup white sugar and the vanilla. Spread in a single layer onto a baking sheet. Bake stirring 2-3 times, until juices have thickened but are not beginning to brown, about 45-50 minutes (may take longer if starting with frozen rhubarb). You should have about 1 cup of roasted fruit. Immediately remove roasted fruit to a bowl and allow to cool completely before proceeding and ideally, cover and pop the bowl of fruit in the fridge for a bit, so it will be cold when using. *Roasted fruit can be made several days ahead and refrigerated.
- Increase oven temperature to 400F. Prepare a baking pan with a sheet of parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, the remaining 2 Tbsp white sugar and the salt. Add the cubed, cold butter to the mixture and working quickly, press the butter between your fingers and into the flour mixture, until the mix is even, with about pea-sized pieces of butter. Add the cold buttermilk. Using a for, stir the mixture just until it comes together.
- Turn dough out onto a floured work surface and gather into a rough round. Using a bench scraper or spatula, fold the edges up and over the round, pressing down slightly. Repeat a few times, until the dough seems evenly moist and not crumbly or sticky (if sticky, dust with a bit more flour).
- Dust work flour with flour (especially underneath) and lightly on top of the dough. Using a rolling pin, roll dough out to an 8x10-inch rectangle, about 1/2-inch thick.
- With the shorter, 8-inch edge closest to you, spread cooled rhubarb mixture over dough, spreading right to the edges. Fold the bottom up 1/3 of the way, then fold the top down to cover the bottom, making a rectangle. Gently transfer to prepared, parchment lined baking sheet. Brush the top of the dough with buttermilk, then sprinkle top generously with coarse sanding sugar, turbinado sugar or white sugar.
- Baking until puffed and golden brown, about 35-40 minutes. *Check bake at about 25 minutes and if top is dark enough, lay a sheet of aluminum foil loosely over-top and continue baking. It may look done on the outside, but the inside needs more time to cook.
- Remove from oven and immediately transfer to a cooling rack on the parchment. After a few minutes, you can slice the parchment out from underneath. Allow to cool about 30 minutes before serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 35 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 263 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
RASPBERRY JELLY ROLL (HIMBEER ROLLE)
A good looking dessert with refreshing raspberries and light cream.
Provided by Claire
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 300° F.
- Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes.
- While it bakes, sprinkle a clean kitchen towel with sugar. Quickly topple the hot biscuit cake bottom onto the kitchen towel with sugar and roll the cake bottom in the sugar. Let cool down in this position. That way the cake bottom stays elastic and doesn't break once topped with cream and rolled.
- While the cake cools, prepare the cream for the filling. Soak gelatin in cold water. Stir Raspberry Jelly Extra in metal bowl until smooth. Whisk whipping cream until stiff. Squeeze water out of gelatin and put gelatin into a ladle. Pour over hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully into the preserve. Carefully stir raspberries into cream.
- Heat Raspberry Fruit Spread until liquid and spread on the cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for about 3 hours.
RHUBARB & RASPBERRY JELLY
An easy peasy fun recipe for the family this Easter!
Categories Dessert
Time 19m
Yield 6 Servings
Number Of Ingredients 4
Steps:
- 1.Peel rhubarb and cut into pieces. 2.Boil with 500 ml of water and cook gently for about 10 minutes. 3.Add frozen raspberries and cook for another 5 minutes. 4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot. 6.Bring to a boil and cook with stirring for 4 minutes bubbly. 7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses. 8.Close well and turn 5 minutes on the lid. Then turn over and let cool. Additional Requirements: Glasses/Jars for your Jelly.
FRUIT AND RASPBERRY JELLY PIE ON A CRISPY BISCUIT CRUST
Revive your childhood with this awesome dessert . The Fruit and Raspberry Jelly Pie on a Crispy Biscuit Crust is a colourful and tempting dessert that features a range of textures and flavours. You will enjoy the crispness of the easy-to-make biscuit base, as well as the juicy crunch of pineapples and the wobbly chewiness of jelly. A sure-shot success with kids, this attractive dessert is sure to be enjoyed by adults too.
Provided by Tarla Dalal
Categories Fruit Based Indian Desserts Pies / Tarts Raksha - Bandhan Christmas Children's Day Thanksgiving Desserts for Entertaining
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- For the biscuit crustCombine the biscuits, butter and sugar in a deep bowl and mix well.Transfer the mixture into a 150 mm. (7") diameter loose bottom flat pie dish and press it lightly using the back of a spoonRefrigerate for 30 minutes or till firm. Keep aside.
- For the fillingBoil 1½ cups of water in a deep non-stick pan, add the raspberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Cool slightly while stirring continuously. Add the pineapple and mix well.Pour the above mixture immediately on the biscuit crust and refrigerate for 1 hour or till firm.
- How to proceedCut into 6 equal wedges and serve immediately.
Nutrition Facts :
SURE.JELL RASPBERRY-RHUBARB JAM
Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RHUBARB JELLY-ROLL CAKE
This jelly-roll recipe came from my mom's cookbook, circa 1940. It's continued to by a family classic and is popular at church potlucks. Soon, I'll be introducing this rhubarb cake to kids in my 4-H cooking class.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely., Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving. ,
Nutrition Facts : Calories 251 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 156mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY & RHUBARB SWISS ROLL
This recipe adapted from Better Homes & Gardens. Sweet and creamy with 'minimal squish' while being sliced, Raspberry & Rhubarb Swiss Roll is Spring's breath of fresh air recipe.
Provided by Jenny from Not Entirely Average
Categories Dessert
Time 2h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray. Use a bench scraper to remove air bubbles.
- In a large bowl and using a handheld mixer, beat eggs, 1/2 cup granulated sugar, and a dash salt on medium for 2 minutes. Gently increase speed to medium-high; beat 10 minutes or until thick and light in color. This is crucial to reach the viscous stage needed to achieve a springy sponge, so go the whole 10 minutes, longer if necessary.
- Sift flour over egg mixture and gently fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. ** Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. The circles can all be relatively the same size, or all different sizes. Bake 2 minutes. Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched.
- Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel liberally with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
- For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries. I use a potato masher to hasten the mashing. Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened. Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
- In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla. Beat until soft peaks form.
- Unroll cake. Spread the fruit puree. This layer will be rather thin. Spread cream mixture evenly over puree. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours. Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 1612 kcal, Carbohydrate 115 g, Protein 45 g, Fat 109 g, SaturatedFat 59 g, Cholesterol 1055 mg, Sodium 1205 mg, Fiber 14 g, Sugar 31 g
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Provided by Martha Stewart
Categories Bread Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
- Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
- Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
More about "biscuit jelly roll with rhubarb and raspberries food"
RASPBERRY SHORTBREAD STACK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Dessert
JAM-STUFFED BISCUITS RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (3)Category Side DishServings 8Total Time 30 mins
BERNARDIN HOME CANNING: BECAUSE YOU CAN: RHUBARB JELLY
From bernardin.ca
RASPBERRY JELLY ROLL CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB, GINGER & RASPBERRY JELLY - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Cuisine British, VeganTotal Time 15 minsCategory DessertCalories 32 per serving
- Put the rhubarb and ginger into a food processor and whizz thoroughly for a few minutes, scraping down a couple of times, to give a fine pulp.
- Pour the pulp and any liquid into a sieve suspended over a bowl or jug. Press and squeeze the pulp to extract the juice. I got around 250ml (approx. 1¼ cups) of juice.
- Make up the rhubarb juice to 500ml (approx. 2¼ cups) - or however much you need for your packet of jelly. Then use this liquid instead of water and follow the directions on the jelly packet.
RHUBARB JELLYROLL CAKE - RICARDO
From ricardocuisine.com
5/5 (14)Total Time 40 minsCategory DessertsCalories 225 per serving
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a 43 x 30 cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter the paper and sides.
BISCUIT & STRAWBERRY RHUBARB PRESERVES ROLL - JELLY.COM
From jelly.com
Estimated Reading Time 40 secs
RHUBARB JELLIES WITH SHORTBREAD STACKS RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
HOW TO MAKE RHUBARB JAM & RHUBARB JELLY - KITCHEN PARADE
From kitchenparade.com
Estimated Reading Time 7 mins
RASPBERRY RHUBARB BREAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Total Time 2 hrs 25 minsCategory Healthy Raspberry RecipesCalories 206 per serving
GOUDA RASPBERRY SWIRL RHUBARB COBBLER RECIPE ...
From cooksrecipes.com
RHUBARB RASPBERRY JELLY RECIPE- TFRECIPES
From tfrecipes.com
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES RECIPE
From pinterest.com
BREAD AND PASTRY RECIPES ARCHIVES - ARLEN "BENNY" CENAC JR
From arlenbennycenac.com
TFRECIPES-ABOUT
From tfrecipes.com
25+ BEST RHUBARB RECIPES | RECIPES, DINNERS AND ... - FOOD COM
From foodnetwork.com
RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS - PLAIN ...
From plain.recipes
RASPBERRY-RHUBARB SLAB PIE - NATURIPE FARMS BERRIES ...
From naturipefarms.com
RHUBARB-RASPBERRY BISCUIT COBBLERS RECIPE | DESSERT ...
From pbs.org
ROASTED RHUBARB BUTTERMILK BISCUIT JELLY ROLL - BUTTERMILK ...
From pinterest.ca
JELLY FILLINGS - RECIPES | COOKS.COM
From cooks.com
RHUBARB AND RASPBERRY JELLY - RECIPE | COOKS.COM
From cooks.com
BEST XMAS TRIFLE RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED RHUBARB BUTTERMILK BISCUIT JELLY ROLL - SEASONS ...
From pinterest.ca
65 EASTER IDEAS | RECIPES, FOOD, COOKING RECIPES
From pinterest.com
RHUBARB JELLY-ROLL CAKE RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
RHUBARB JELLY RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLUFFY RASPBERRY BISCUIT ROLL RECIPE | SIMPLE DELICIOUS ...
From youtube.com
RHUBARB JAM OR JELLY - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love