RUSTIC ORANGE-RHUBARB TART
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB & ORANGE SLUMP
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 536 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.85 milligram of sodium
GLAZED ORANGE-RHUBARB LOAF
An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.
Provided by Elly in Canada
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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