CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )
I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!
Provided by Chef Joey Z.
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350'F.
- In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
- Spread in a 13x9 inch oven proof dish.
- In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
- Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
- Cool on a wire rack and store in the fridge.
- Bon Appetit.
STRAWBERRY RHUBARB COBBLER
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
- Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
- Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.
CHEF JOEY'S VEGAN BREAD PUDDING
This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350'F.
- Put the margarine in a bowl big enough to accommodate 2 cups of milk.
- Put the sugar, cinnamon and salt into another bowl and mix well.
- Put the milk in a saucepan and heat until just before the boiling point.
- Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
- In a 9x13" oven safe dish add the bread and raisins.
- Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
- Gradually add the egg replacer to the milk mixture.
- Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
- Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
- Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
- Pour the hot water into the outer dish being careful not to get any in the pudding dish.
- Bake for 40-45 minutes.
- The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
- Serve either warm or cold, plain or with your favourite sauce.
- Bon Appetit.
Nutrition Facts : Calories 195.6, Fat 7.2, SaturatedFat 1.4, Sodium 206, Carbohydrate 30.5, Fiber 1.2, Sugar 20.9, Protein 3.5
STRAWBERRY RHUBARB COBBLER
Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it
Provided by conniecooks
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Sugar, flour, Cinnamon, & orange zest with fruit.
- Spread in 8 x 8 glass baking dish.
- Bake 10 min at 400 F degrees.
- Topping:.
- Mix dry ingredients together.
- Cut in butter
- Stir in Buttermilk.
- Drop by spoonfuls on fruit.
- Bake 25 min at 400 F Degrees.
Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8
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
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