RASPBERRY RHUBARB MOUSSE PARFAIT
This luscious Raspberry Rhubarb Mousse Parfait layers light and fluffy raspberry mousse with a slightly tart rhubarb compote- an absolutely perfect pairing!
Provided by Denisse
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve.
- Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk the gelatin into the raspberry puree.
- In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat, and using an electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry puree.
- Beat the cream until firm. Fold whipped cream into the raspberry mixture. Cover and refrigerate until set, at least 1 hour or overnight.
- Stir together rhubarb and sugar in a large saucepan and let sit until rhubarb releases some of its liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat and stir grated ginger into rhubarb mixture. Allow to cool completely.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Stir in ginger and allow to cool completely.
- To assemble, divide one half of raspberry mousse evenly among clear glasses or bowls. Top with rhubarb compote and finish with remaining raspberry mousse. Garnish each with a few fresh raspberries.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
RASPBERRY AND RHUBARB PARFAITS
Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.
Provided by Brooke Lark
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In 8-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes, stirring occasionally, until softened. Remove from heat. Stir in raspberries, agave nectar, vanilla, cinnamon and lime juice. Set aside to cool.
- Into each of 4 parfait cups or glasses, scoop 1 container of yogurt. Top each with 1/2 cup raspberry- rhubarb mixture and 1/4 cup granola. Garnish each with lime slice and mint leaves. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
RHUBARB RASPBERRY CRISP
Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY RHUBARB TART
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Provided by Charlotte J
Categories Tarts
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
RASPBERRY-RHUBARB CRISP
Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream.
Provided by Hey Jude
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition Facts : Calories 520.7, Fat 23.3, SaturatedFat 10.5, Cholesterol 40.7, Sodium 168.9, Carbohydrate 76.2, Fiber 8.8, Sugar 47.4, Protein 6.4
RASPBERRY AND CHAMBORD CREAM PARFAIT
I found this on foodtv.ca and is courtesy of Christine Cushing: Cook With Me episode Creative Juices. Interesting and very appealing. Didn't allow for whipping the cream nor the cooling of compote -- it depends on the barometric pressure!
Provided by Manami
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- COMPOTE:.
- In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
- CHAMBORD CREAM:.
- Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
- Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
- ASSEMBLY:.
- Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
- Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
- Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Nutrition Facts : Calories 437.7, Fat 28.6, SaturatedFat 17.5, Cholesterol 94.2, Sodium 38.9, Carbohydrate 45.6, Fiber 5.4, Sugar 34.6, Protein 3.1
RASPBERRY RHUBARB SAUCE
This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.
Provided by CountryLady
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
- Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
- Remove from heat, stir in remaining ingredients& let cool.
Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2
STRAWBERRY RHUBARB PARFAIT
The rhubarb shoots emerging in my garden prompted me to post this recipe from Christine Cushing. I haven't tried it yet - but very soon! Christine suggests sprinkling crushed amaretti cookies between the layers.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
- Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
- Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
- Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
- Fold crème fraiche and Grand Marnier into whipped cream.
- Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
- Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
- Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
- Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).
Nutrition Facts : Calories 309.6, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.9, Carbohydrate 28.1, Fiber 1.1, Sugar 22.8, Protein 1.6
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