RASPBERRY RHUBARB CROSTATA
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
- For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
RASPBERRY RHUBARB CROSTATA
Steps:
- For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.)
- For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
STEWED RHUBARB & RED BERRIES
Steps:
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
RHUBARB SAUCE
This sauce is a yummy use for rhubarb.
Provided by Alle88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
- Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g
SAUCY RASPBERRY-RHUBARB
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious fruit dessert? Then check out this great raspberry and rhubarb dish - ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft. Cool about 30 minutes.
- Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.
Nutrition Facts : Calories 90, Carbohydrate 17 g, Cholesterol 5 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 15 g, TransFat 0 g
SAUCY RASPBERRY RHUBARB
Make and share this Saucy Raspberry Rhubarb recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1-quart saucepan; reduce heat.
- Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft; cool.
- Stir in remaining 1 cup raspberries.
- Spoon into dessert dishes.
- Top with sour cream.
Nutrition Facts : Calories 82.3, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.9, Sodium 8.3, Carbohydrate 18.3, Fiber 4.5, Sugar 11.9, Protein 1.3
RHUBARB RASPBERRY SAUCE
Categories Condiment/Spread Sauce Dessert Easter Quick & Easy Low Sodium Raspberry Chill Rhubarb Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
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 SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
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