Strawberry Basil Agua Fresca Food

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STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

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.

STRAWBERRY SHORTCAKES, DECONSTRUCTED



Strawberry Shortcakes, Deconstructed image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 cups all-purpose flour
Granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk, for egg wash
2 pints fresh strawberries, hulled and thickly sliced
2 tablespoons Grand Marnier liqueur
Sweetened whipped cream

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
  • To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

STRAWBERRY-RHUBARB GALETTE



Strawberry-Rhubarb Galette image

A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.

Provided by Kardea Brown

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

One 14.1-ounce package refrigerated pie crusts
All-purpose flour, for rolling
3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed)
3/4 pound fresh strawberries, halved
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated sugar
Half an 8-ounce package almond paste
1 large egg yolk
1/4 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
  • Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
  • Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
  • Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
  • Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

STRAWBERRY RHUBARB PRETZEL SALAD



Strawberry Rhubarb Pretzel Salad image

One of my favorite parts about living in the Midwest is that if someone says they're bringing a salad to the potluck, you never know what you're going to get. It could be a pile of greens, it could be cold spaghetti tossed with cheese and it could be layers of crushed pretzels, sweet cream, and strawberries suspended in gelatin. This version incorporates rhubarb into the mix since it plays so well with strawberries, and wherever rhubarb goes it brings an optional (but highly encouraged) splash of rosewater for a little extra sparkle.

Provided by Molly Yeh

Categories     dessert

Time 5h

Yield 9 to 12 servings

Number Of Ingredients 14

2 cups pretzel crumbs (165 grams), from about 3 heaping cups salted small pretzels
1/3 cup (67 grams) sugar
12 tablespoons (179 grams) unsalted butter, melted and cooled
One 8-ounce (225 grams) block cream cheese, at room temperature
1/2 cup (96 grams) sugar
1 cup cold heavy cream
2 teaspoons pure vanilla extract
One 1/4-ounce packet powdered gelatin (about 2 1/2 teaspoons)
6 ounces (168 grams) fresh or frozen rhubarb, thick sliced (about 1 1/2 cups)
1/2 cup (96 grams) sugar
1/4 cup (80 grams) seedless strawberry jam
2 teaspoons rosewater
2 to 3 drops red food coloring, optional
2 cups hulled and sliced strawberries

Steps:

  • Place an oven rack in the middle position and preheat to 325 F degrees.
  • For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
  • For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
  • Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
  • Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
  • To serve, grab a big spoon and dig in.

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