Pithiviers Of Rhubarb With Strawberry Sauce Food

PITHIVIERS OF RHUBARB WITH STRAWBERRY SAUCE

Steps:

• To make the pithiviers, peel any coarse strings from the rhubarb with a vegetable peeler. Cut into quarter-inch slices and place in a mixing bowl with a quarter-cup of the sugar. Set aside for two hours at room temperature.
• In a mixing bowl, combine the ground almonds, the remaining two tablespoons of sugar, cornstarch, sour cream, egg yolk and Cognac. Scrape the seeds from the vanilla bean and add to the mixture, whisking gently to combine. Drain the rhubarb in a sieve, pressing gently to remove liquid. Stir the rhubarb into the custard mixture.
• Preheat the oven to 400 degrees. Cut leaves of phyllo dough in half. Place a sheet of phyllo on a lightly buttered baking sheet and brush with melted butter. Repeat twice, buttering each layer. Gently spoon the rhubarb mixture into the center of the pastry, leaving a one-inch border unfilled. Brush the edges of the pastry with egg yolk. Cover with three sheets of phyllo, buttering each as before. With a sharp paring knife, trim off the pastry edges, leaving a neat 8- to 10-inch circle (use a dinner plate as a guide). If desired, cut the pastry trimmings to form leaves and lay them over the center of the pastry. Brush the leaves with egg yolk to glaze, but do not glaze the top sheet of pastry. Use the back of a small knife blade to trace leaf ''veins.''
• Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool briefly.
• While the pithiviers is baking, make the strawberry sauce. Reserve one well-shaped strawberry for garnish. Puree the remaining strawberries in a food processor with the lemon juice and sugar until smooth, scraping down the mixture as needed. Strain and correct seasoning with more lemon juice and/or sugar if necessary. Chill until needed.
• Place the reserved strawberry in the center of the warm pithiviers. Serve in wedges, with a little of the cool strawberry sauce spooned alongside each serving. Pass the remaining sauce.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
• In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

HOMEMADE STRAWBERRY RHUBARB SAUCE

Steps:

• In a small saucepan, combine strawberries, rhubarb and sugar; bring to a boil over medium heat, stirring to dissolve sugar. In a small bowl, mix cornstarch and water until smooth; stir into fruit mixture. Cook and stir until thickened, 1-2 minutes. Serve warm or refrigerate, covered, and serve cold.