Strawberry Rhubarb Banana Betty Food

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

RHUBARB BETTY

Steps:

• In a medium bowl, toss together the rhubarb, sugar and cinnamon. Add half of the bread cubes, and toss lightly to distribute. Transfer to an ungreased 2 quart microwave-safe baking dish. Top with remaining bread cubes. Drizzle melted butter over the top.
• Cook in the microwave on full power for 12 minutes, or until the rhubarb is tender. serve warm.

RHUBARB BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a loaf pan and line with a wide strip of parchment paper.
• Stir together the flour, baking powder, and baking soda in a large mixing bowl.
• Add in the chopped rhubarb.
• Make a well in the centre and set the bowl aside.
• Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
• Pour the blended ingredients into the bowl and mix until just combined (don't over stir!).
• Place pan on a baking sheet (to catch any drips!).
• Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.

STRAWBERRY, RHUBARB AND BANANA CROSTATA

Steps:

• To make the topping:
• Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm. Set aside until needed.
• To make the filling:
• Combine all the ingredients in a large bowl and toss until well-mixed. Turn into a 2-quart shallow, buttered baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour). Serve warm with gelato or whipped cream if desired.

STRAWBERRY, RHUBARB, AND BANANA CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• To make the topping, measure the flour, polenta, sugar, salt, baking powder, and anise seeds into a food processor or a stand mixer fitted with the paddle attachment. Pulse for a few seconds to combine.
• Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
• Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm. Set aside until needed.
• To make the filling, combine all the ingredients in a large bowl and toss until well mixed. Turn mixture into a 2 quart shallow baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven.
• Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour. Serve warm with gelato, if desired.

STRAWBERRY-RHUBARB BANANA-BETTY

Steps:

• Preheat oven to 350 F (175 C).
• Slice rhubarb thinly (crosswise). Place in 9-inch (24cm) pie plate.
• Sprinkle sugar, nutmeg, and cinnamon over rhubarb.
• Slice strawberries thinly. Place on top of rhubarb.
• Sprinkle handful of raisins and squeeze half lemon over fruit (try to keep seeds from falling into fruit; save the last squeeze for the betty (below)).
• In medium to large-size bowl, combine flour, brown sugar, cinnamon, ginger, and allspice.
• Add banana and butter to mixture and blend all together until cohesively crumbly.
• Arrange mixture relatively evenly over fruit and then pat down.
• Microwave on high 9 minutes.
• Remove from microwave, squeeze last drops of lemon juice and 2 teaspoons of sugar over betty, and bake at 350 F for 15 minutes; turn up heat to 400 F (200 C) and bake for another 10 minutes. [I think it would have probably been best to leave the microwave out of it and just bake the entire time. It should be baked until the top browns somewhat].
• Let cool.

RHUBARB STRAWBERRY CRUNCH

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.