STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
RHUBARB/STRAWBERRY GRATIN
This delicious dessert is so-named because it is served in a "gratin-dish". (There is no cheese.) It is our loss that nature gives us strawberries and rhubarb together, only in the spring. However, rhubarb can be picked and frozen to be enjoyed throughout the year, and supermarkets do import beautiful strawberries in the off-season. Here then, is a lovely combination. If you enjoy a "tipple" with your dessert, a sweet strawberry or cherry fruit wine is suggested.
Provided by TOOLBELT DIVA
Categories Strawberry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
- Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
- Remove from heat and set aside to cool.
- TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
- Remove from heat and stir in cream.
- Preheat broiler on high.
- Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
- Spoon sabayon evenly, over fruit.
- Broil gratin close to element for 1 or 2 minutes, or until golden.
- Dust with icing sugar and garnish with citrus zest.
- Serve immediately.
Nutrition Facts : Calories 259.6, Fat 5.9, SaturatedFat 2.2, Cholesterol 193, Sodium 13.4, Carbohydrate 50.4, Fiber 4.8, Sugar 38.4, Protein 4.3
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
RHUBARB-STRAWBERRY GRANITA
Provided by Food Network Kitchen
Time 4h10m
Number Of Ingredients 0
Steps:
- Chop 4 rhubarb stalks. Cook with 1 1/4 cups sugar and 1/2 cup sliced strawberries in a saucepan over medium heat until tender, about 10 minutes; strain and return the cooking liquid to the pan. Stir in 3 cups cold water and the juice of 1/2 lemon. Pour into a 9-by-13-inch baking dish, cover and freeze until solid, about 4 hours. Scrape with a fork.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
STRAWBERRY GRATIN
A recipe that looks very good and quite simple and also contains green chartreuse (alcohol). Maybe it can be substituted with Grand Marnier.
Provided by Boomette
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 400°F.
- In a bowl, mix strawberries, lime, lemon juice and chartreuse.
- In another bowl, whisk heavy cream until soft pics.
- Spread the strawberry mixture in ramequins. Garnish with pecans.
- Cover with whipped cream and sprinkle with icing sugar.
- Cook 3 minutes. Serve now.
Nutrition Facts : Calories 388.4, Fat 31.8, SaturatedFat 11.6, Cholesterol 61.1, Sodium 19.6, Carbohydrate 28.9, Fiber 6.3, Sugar 16.1, Protein 4.2
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