Orange Rhubarb Breakfast Bread Food

ORANGE RHUBARB PIE

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

GLAZED ORANGE-RHUBARB LOAF

Steps:

• Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
• Preheat oven to 350F (180C).
• Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
• Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
• Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
• In a medium-size bowl, beat egg.
• Stir in remaining juice, grated peel and vanilla.
• Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
• Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
• Stir just until evenly combined.
• Batter is very thick.
• Stir in rhubarb mixture and nuts just until evenly distributed.
• Turn into prepared pan. Batter will almost fill the pan. Smooth top.
• Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
• Place pan on a rack.
• Stir orange juice and sugar mixture. Pour over top of hot loaf.
• Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
• Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.

RHUBARB ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

ORANGE-RHUBARB BREAD WITH ALMOND TOPPING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
• In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
• Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.

RHUBARB & ORANGE SLUMP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
• Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.