CANDIED RHUBARB
Candied rhubarb recipe. It's sweet, it's tart, it's incredibly delicious and perfect for spring!
Provided by Nikki Wills
Categories dessert
Time 55m
Yield 50 Pieces of Candied Rhubarb
Number Of Ingredients 3
Steps:
- Use either a sharp knife or a vegetable peeler to cut the rhubarb into thin strips.
- Heat the water and sugar together in a small saucepan, until the sugar is completely dissolved.
- Put the strips of fresh rhubarb in the warm simple syrup, and then arrange the sugar-coated rhubarb on a baking tray lined with a non-stick silicone mat.
- Bake at 200 degrees Fahrenheit for about 45 minutes, until most of the moisture is baked out of the rhubarb.
RHUBARB-GINGER JAM
This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.
Provided by Studentchef
Categories < 30 Mins
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
- Transfer to jars, cover and chill. Keep refrigerated.
RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
RHUBARB WITH BERRIES AND CANDIED GINGER
Provided by Deborah Madison
Categories Milk/Cream Berry Dairy Fruit Ginger Bake Blackberry Strawberry Orange Summer Rhubarb Tapioca
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
- 2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.
STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)
Make and share this Strawberry Rhubarb Cobbler With Candied Ginger (oamc) recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
- Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
- Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
- Serve warm with Ginger Creme Fraiche.
- Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
- To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
- To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 46.8, Sodium 179.5, Carbohydrate 33.5, Fiber 2.3, Sugar 15.5, Protein 4.1
RHUBARB FOOL
Provided by Cory Schreiber
Categories Fruit Dessert Cocktail Party Easter Picnic Vegetarian Kid-Friendly Mother's Day Spring Anniversary Birthday Family Reunion Shower Chill Rhubarb Engagement Party Party Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
- Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
- Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
- If you would like to garnish the dessert with candied rhubarb strips, make them first: Preheat the oven to 200°F. Line a baking sheet with a Silpat mat or lightly greased parchment paper.
- Cut the rhubarb into 6-inch lengths, then cut each piece into strips 1/4 inch to 1/8 inch thick with a good peeler, a mandoline, or a well-positioned knife. Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other.
- Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.
More about "candied rhubarb food"
BEYOND PIE: CHEWY CANDIED RHUBARB - STOREY PUBLISHING
From storey.com
CANDIED RHUBARB | RICARDO
From ricardocuisine.com
4/5 (10)Calories 72 per servingCategory Desserts
RHUBARB COOKING AND SERVING TIPS - HARVEST TO TABLE
From harvesttotable.com
CANDIED RHUBARB GARNISH • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
CANDIED RHUBARB RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CANDIED RHUBARB | ETSY
From etsy.com
CANDIED RHUBARB RECIPE | RHUBARB RECIPES, RHUBARB, RHUBARB …
From pinterest.ca
HOW TO MAKE CANDIED RHUBARB | VIDEO RECIPE THE FEEDFEED
From thefeedfeed.com
CANDIED RHUBARB PICKLES RECIPE - PCC COMMUNITY MARKETS
From pccmarkets.com
CANDIED RHUBARB SOURDOUGH SCONES - STRUDEL AND STREUSEL
From strudelandstreusel.com
URBAN FOOD PRODUCER: CANDIED RHUBARB - BLOGGER
From urbanfoodproducer.blogspot.com
THE 10 BEST RHUBARB RECIPES | FOOD | THE GUARDIAN
From theguardian.com
40 RHUBARB RECIPES YOU WILL LOVE - COOKING CHEW
From cookingchew.com
RHUBARB MESS WITH CANDIED ROSEMARY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
STICKY GINGER CANDIED RHUBARB RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
CANDIED RHUBARB | ETSY
From etsy.com
CANDIED RHUBARB RECIPE | RECIPE | RHUBARB RECIPES, RHUBARB, …
From pinterest.ca
THE BEST SWEET AND SAVORY RHUBARB RECIPES - MARTHA STEWART
From marthastewart.com
RHUBARB MUFFINS - THE CANDIDA DIET
From thecandidadiet.com
CRUNCHY MULLET WITH PARSLEY AND ANCHOVY RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
CANDIED RHUBARB RIBBONS - BEIGNETS, BUTTER, AND BOURBON
From beignetsbutterandbourbon.com
CANDIED RHUBARB: RECIPES
From howtogetrid-en.expertexpro.com
HOW TO MAKE SWEET CANDIED RHUBARB RIBBONS - UNPEELED
From unpeeledjournal.com
CANDIED RHUBARB CHIPS | BETTER HOMES AND GARDENS
From bhg.com.au
RHUBARB RECIPES | ALLRECIPES
From allrecipes.com
BEST RHUBARB RECIPES 2022 - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON RHUBARB BUNDT CAKE WITH CANDIED RHUBARB CURLS
From flourarrangements.org
OUR 23 BEST RHUBARB RECIPES - FOOD & WINE
From foodandwine.com
CANDIED RHUBARB - RECIPES LIST
From recipes-list.com
ROAST RHUBARB WITH CANDIED ALMONDS AND RHUBARB ICE-CREAM
From gourmettraveller.com.au
CANDIED RHUBARB | RICARDO
From ricardocuisine.com
HOW TO DEHYDRATE RHUBARB AND HOW TO USE IT - GETTYSTEWART.COM
From gettystewart.com
FOLKFOOD - BLOGGER
From folkfood.blogspot.com
CANDIED RHUBARB - RESTAURANTS - ONTARIO - CHOWHOUND
From chowhound.com
RHUBARB AND CANDIED GINGER CROSTATA RECIPE - SARAH GRUENEBERG
From foodandwine.com
CANDIED RHUBARB, 100G
From foodlatvia.com
RHUBARB AND CANDIED GINGER CROSTATA FROM FOOD AND WINE
From gourmetliving.org
11 TASTY WAYS TO USE FROZEN RHUBARB - GETTYSTEWART.COM
From gettystewart.com
CANDIED RHUBARB RECIPE | RECIPE | RHUBARB RECIPES, RHUBARB
From pinterest.com
HOW TO MAKE RHUBARB CANDY GARNISH | MARTHA STEWART
From marthastewart.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