RHUBARB FLOAT WITH BUTTERMILK SORBET
Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.
BUTTERMILK SORBET FOR RHUBARB FLOAT
Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
- Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK RHUBARB MUFFINS
The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 40m
Yield 11-14 muffins, 11-14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
- Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
- Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
- Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
- Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
- Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
- Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
- Serve hot, warm, or cool -- whatever is to your liking.
Nutrition Facts : Calories 194.6, Fat 7.4, SaturatedFat 1.2, Cholesterol 20.1, Sodium 259.7, Carbohydrate 28.4, Fiber 0.9, Sugar 10.4, Protein 3.8
BUTTERMILK-RHUBARB COFFEE CAKE
Rhubarb season is coming so I thought I'd post this recipe that I got from my Aunt. I believe it's a Mollie Katzen recipe as my Aunt loves her stuff.
Provided by Hey Jude
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
- Spray an 8-inch baking pan with nonstick spray.
- Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
- Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
- Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
- Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
- Serve warm or at room temperature.
Nutrition Facts : Calories 279.4, Fat 11.7, SaturatedFat 6.9, Cholesterol 74.7, Sodium 292, Carbohydrate 39.9, Fiber 1, Sugar 23, Protein 4.3
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