Rhubarb With Berries And Candied Ginger Food

RHUBARB & GINGER CRUMBLE

Steps:

• Preheat the oven to 400 degrees.
• In a souffle or shallow baking dish, make the filling by tossing the rhubarb, maple syrup, and candied ginger together.
• To make the crumble, stir together the oats, flour, salt, almonds, and ground ginger in a medium bowl. Stir in maple syrup and oil or melted butter until the oats are completely coated.
• Pile the crumble on top of rhubarb. Bake until crumble is golden and the rhubarb mixture is bubbling up on the sides, about 40-50 minutes.

CANDIED RHUBARB

Steps:

• Use either a sharp knife or a vegetable peeler to cut the rhubarb into thin strips.
• Heat the water and sugar together in a small saucepan, until the sugar is completely dissolved.
• Put the strips of fresh rhubarb in the warm simple syrup, and then arrange the sugar-coated rhubarb on a baking tray lined with a non-stick silicone mat.
• Bake at 200 degrees Fahrenheit for about 45 minutes, until most of the moisture is baked out of the rhubarb.

RHUBARB WITH BERRIES AND CANDIED GINGER

Steps:

• Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves.
• Arrange the mixture in an 8-by-10-inch gratin dish and let stand while you preheat the oven to 400°F (220°C). Cover the dish with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
• Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve the dessert chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.

RHUBARB WITH BERRIES AND CANDIED GINGER

Steps:

• 1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
• 2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.

RHUBARB STRAWBERRY COBBLER WITH CANDIED GINGER

Steps:

• Preheat oven to 375° (190°C)
• Fruit Layer: In baking dish, stir together rhubarb, strawberries, sugar, ginger and flour. Set aside.
• Topping: In a food processor, combine flour, 2 tbsp (25 ml) sugar, baking powder and salt; process until combined. Add butter; process until mixture resembles fine crumbs. Add sour cream; process until a soft sticky dough forms.
• Drop dough in 6 spoonfuls evenly over fruit in baking dish (Fruit will not be completely covered.) Sprinkle evenly with remaining sugar. Bake in preheated oven for 35 to 40 minutes or until topping has risen and is golden brown, and fruit is bubbly. Serve warm with Ginger Crème Fraîche.
• Ginger Crème Fraîche: Place a medium bowl and the beaters of electric mixer in the freezer; chill for 15 minutes. Pour whipping cream into chilled bowl; beat with electric mixer at high speed until soft peaks just start to form (cream should still be slightly runny). With a large spoon or rubber spatula and using a gentle, cutting motion, fold in sour cream and ginger syrup until well combined. Refrigerate until ready to serve.
• To freeze: When cobbler has cooled, wrap baking dish with heavy foil. Transfer cooled sauce to freezer container. Date, label and freeze for up to 2 months.
• To serve: Thaw cobbler and sauce in refrigerator overnight. In a saucepan, gently warm Ginger Crème Fraîche before serving.
• From Julia Aitken: Easy Entertaining

RHUBARB JAM WITH GINGER

Steps:

• Gather the ingredients.
• Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
• Taste and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved.
• Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on canning lids.
• Process in a boiling water bath for 10 minutes.
• Use as a jam for breakfast, over ice cream, or as a filling in tarts.

RHUBARB CRUMBLE WITH CANDIED GINGER

Steps:

• Wash the rhubarb thoroughly, cut off the ends and then cut into bite-sized pieces. Chop the candied ginger to get small pieces. Add together with the rhubarb and about 1.8 oz. (50g) of the brown sugar to a casserole and mix to combine. Cover and let marinate for about 30 minutes.
• Mix the flour with the remaining sugar in a bowl, add the butter in small pieces and rub everything between your fingers to create coarse streusel. Place in the fridge until needed.
• When the rhubarb is ready, preheat the oven to 350°F (180°C). Sprinkle the streusel on top of the rhubarb and bake on the lower third of the oven for about 40-45 minutes until the streusel have a nice golden color and the rhubarb is cooked. If the streusel get too dark, cover with aluminum foil to prevent them from browning more. Serve warm with vanilla ice cream or vanilla custard.

RHUBARB BUCKLE WITH GINGER CRUMB

Steps:

• Preheat oven to 350°; butter a 9-inch round baking pan.
• Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
• Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
• Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
• Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
• Gently fold in the rhubarb.
• Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
• Bake for 45-50 minutes, or until lightly golden and firm on top.
• Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

RHUBARB GINGER JAM

Steps:

• Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

SWEET AND SPICY RHUBARB GINGER SAUCE

Steps:

• Add all of the ingredients into a skillet on low and stir them together with a wooden spoon.
• Turn up the heat to medium and cook until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 20 minutes.
• Pour into a quart sized air tight container and store in the fridge until needed.

STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)

Steps:

• Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
• Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
• Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
• Serve warm with Ginger Creme Fraiche.
• Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
• To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
• To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

RHUBARB COMPOTE WITH GINGER

Steps:

• Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
• Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

RHUBARB-GINGER JAM

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.

RHUBARB-GINGER FOOL

Steps:

• Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces.
• In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There's no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.
• Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.

GINGERY STRAWBERRY RHUBARB TART

Steps:

• Roll the tart crust out on a floured surface then press into an 11-inch tart pan with a removable bottom.
• Combine the rhubarb, strawberries, sugar, cornstarch and ginger on a large bowl and toss until everything is evenly combined and the fruit begins to release its juices a bit.
• Combine the flour, brown sugar, butter, candied ginger, and nuts in the bowl of a food processor and pulse until everything is combined.
• Pour the fruit into the prepared tart pan. Spread chunks of the crumb topping evenly over the fruit, then bake at 375 degrees for 50 minutes. Let cool completely before slicing so that the juices thicken. Serve plain or with ice cream or whipped cream.