Fresh Rhubarb And Strawberry Crepes Food

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

STRAWBERRY RHUBARB CREPES

Steps:

• In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes., Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.,

STRAWBERRY RHUBARB ZINFANDEL CREPES

Steps:

• For the crepes:
• In a bowl, whisk dry ingredients together. In a separate bowl, whisk wet ingredients together. Slowly mix the dry ingredients into the wet. Chill for 1 hour. Strain, if necessary.
• Add enough batter to a hot pan to thinly coat the bottom of the pan. Cook crepe for a minute or so or until the bottom of the crepe edges start to curl. Flip over and cook for about 30 seconds. Remove each crepe and stack on a plate. Set aside until ready to fill.
• For the Strawberry Zinfandel syrup:
• Add all ingredients into a saucepan and bring to a boil. Boil until reduced about 3/4 of the way. Strain and then continue to reduce to a medium syrup.
• For the rhubarb syrup:
• Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/4. Strain and then continue to reduce to a heavy syrup.
• For the rhubarb butter:
• Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous. This can alternately be done with a hand mixer.
• For the sauteed strawberries:
• Saute strawberries in a small amount of rhubarb butter until slightly soft. Add vanilla sugar. Deglaze with raspberry vinegar. Spread on sheet pan to cool.
• Fill crepes with some of the strawberry mixture and a little more rhubarb butter. Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter.
• For service:
• Lay 1 crepe browned side down and smear with a bit of rhubarb butter. Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly. Sprinkle with some of the vanilla sugar and brown with a torch. Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries. Serve with ice cream, if desired.

FRESH RHUBARB AND STRAWBERRY CREPES

Steps:

• For crepes:
• Sift flour and salt into large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into flour mixture until smooth. Whisk in 2 tablespoons melted butter.
• Heat crepe pan or 8-inch nonstick skillet over medium-high heat. Brush pan with melted butter. Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom. Cook crepe until golden on bottom and set in center, about 30 seconds. Turn crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to paper-towel-lined ovenproof plate. Repeat with remaining batter, placing paper towels between crepes. Cover tightly with foil. DO AHEAD Can be made 1 day ahead. Chill.
• For filling and sauce:
• Bring first 7 ingredients to boil in heavy large saucepan. Reduce heat to low and simmer until rhubarb is very tender, stirring occasionally, about 10 minutes. Add strawberries and Grand Marnier. Remove from heat; let stand 5 minutes. Discard spices. Strain mixture into medium bowl for filling, saving liquid in bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover sauce and filling separately and chill. Rewarm sauce and filling before using.
• For topping:
• Whisk all ingredients in medium bowl until peaks form. Preheat oven to 300°F. Heat covered crepes in oven until warmed through, about 15 minutes. Place 1 crepe on work surface. Spread 1 rounded tablespoon warm filling down center of crepe; roll up. Repeat with remaining crepes. Place 3 crepes on each plate. Drizzle with sauce. Top with dollop of whipped crème fraîche.

CREAMY RHUBARB CREPES

Steps:

• Whisk all crepe ingredients until smooth. Let stand 30 minutes.
• Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
• Repeat with remaining batter.
• For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan.
• Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
• Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.

CREAMY RHUBARB CREPES

Steps:

• In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes. , Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed., Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly., For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce.

STRAWBERRY-RHUBARB CRISP

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 425°.
• Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
• Spoon the rhubarb mixture into the prebaked pie crust.
• Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
• Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
• Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
• Stir in the vanilla and salt.
• Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
• Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
• Cool to room temperature on a wire rack.
• Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
• The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
• Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.