ROASTED RHUBARB CONFIT WITH CARAMEL SAUCE
This recipe came from Lucy Waverman and was printed in the Toronto Globe and Mail. It can be a make-ahead dish, just needing warming on the stove or in the microwave before serving. A perfect spring dish served over pound cake or ice cream.
Provided by DiLo4602
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cut rhubarb into 1" slices.
- Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.
- Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.
- Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4.
Nutrition Facts : Calories 187.2, Fat 0.3, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 47.8, Fiber 2.2, Sugar 33.5, Protein 1.2
ROASTED RHUBARB COMPOTE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.
CARAMEL RHUBARB COBBLER
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 429 calories, Fat 14g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB COFFEE CAKE WITH CARAMEL SAUCE
Make and share this Rhubarb Coffee Cake With Caramel Sauce recipe from Food.com.
Provided by Little Suzy Homemak
Categories Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Tranfer to a greased 9 x 13 inch baking pan.
- For topping: In a small bowl combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
- For the Sauce: In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; summer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.
Nutrition Facts : Calories 337.8, Fat 15.7, SaturatedFat 7.6, Cholesterol 40, Sodium 148.5, Carbohydrate 47.9, Fiber 0.7, Sugar 35.1, Protein 2.7
RHUBARB CREME CARAMEL
This dessert would be an elegant finale to Easter dinner. Roasting softens rhubarb, mellows its tartness and removes enough moisture so that the rhubarb pieces float in the velvety creamy custard. A hint of maple syrup further enhances the spring flavours we've anticipated all winter long.
Provided by Chef mariajane
Categories Dessert
Time P1m25D
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
- Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
- In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
- Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
- In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
- Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
- In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
- Divide custard among prepared custard cups.
- Pour enough hot water into baking dish to come halfway up sides of custard cups.
- Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
- Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
- Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
- COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.
Nutrition Facts : Calories 344.6, Fat 15.8, SaturatedFat 8.8, Cholesterol 183.1, Sodium 78.8, Carbohydrate 46.1, Fiber 1.3, Sugar 40.6, Protein 6.6
ROASTED RHUBARB COBBLER
In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
- Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
- Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
- Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
- Remove pan from oven and use tongs to remove the vanilla bean pods.
- Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
- Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.
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