STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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.
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 FOOL WITH STRAWBERRIES
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.
Nutrition Facts : Calories 213 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB GALETTE
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
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 SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
RHUBARB-RASPBERRY JALOUSIE
Categories Fruit Dessert Bake Raspberry Spring Chill Rhubarb Phyllo/Puff Pastry Dough Jam or Jelly Pastry Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add rhubarb. Cover and simmer until rhubarb is tender and falling apart, about 10 minutes. Add preserves and 1/4 cup sugar. Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes. Refrigerate filling uncovered until cold, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16x12-inch rectangle. Cut pastry in half lengthwise, forming two 16x6-inch rectangles. Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
- Bake pastry until golden brown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut crosswise into 6 pieces. Serve with ice cream.
More about "strawberry rhubarb jalousie food"
STRAWBERRY RHUBARB JALOUSIE | THE LEMON …
From thelemonapron.com
Estimated Reading Time 7 mins
- Cream the softened butter and sugar together until fluffy, about 5 minutes.Add the eggs, one at a time, until incorporated. Add the almond extract.Add the flour and ground almonds and mix well. Set aside. Can be made in advance and stored in the fridge. Pull out to warm up while you prepare the fruit.
- Preheat the oven to 350FCombine the rhubarb and strawberries in a bowl. Combine the sugar, cinnamon and bitters in a small bowl. Pour evenly over the fruit and stir to combine. Set aside.
- On a well floured piece of parchment paper cut to be at least 20x13 inches (place this on your counter so that the shorter ends are up and down when you look at it) roll out the pastry to approximately 15x9 inch rectangle. It should be oriented in portrait, or with the short ends at the top and bottom. It should fit nicely inside the parchment paperIf you are using sheets of puff pastry, line up the longer edges of the two sheets to slightly overlap by 1/2 inch or so. The seam should be in horizontal position when you look down at it. Press down firmly to seal the seam. You won't need to roll these two, as they are now more than large enough.
34 SWEET AND SAVORY STRAWBERRY-RHUBARB …
From tasteofhome.com
HOW TO MAKE THE BEST STRAWBERRY RHUBARB …
From tasteofhome.com
STRAWBERRY RHUBARB CROSTATA RECIPE | TRISHA YEARWOOD
From foodnetwork.com
Author Trisha YearwoodSteps 6Difficulty Easy
RHUBARB RECIPES THAT AREN’T CRUMBLES OR CRISPS! | FOOD BLOGGERS …
From foodbloggersofcanada.com
Estimated Reading Time 3 mins
28 BEST STRAWBERRY RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
STRAWBERRY RHUBARB JALOUSIE | THE LEMON APRON | RECIPE | RHUBARB ...
From pinterest.ca
STRAWBERRY RHUBARB JALOUSIE | THE LEMON APRON | RECIPE | RHUBARB ...
From pinterest.ca
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
STRAWBERRY RHUBARB JALOUSIE | THE LEMON APRON | RECIPE
From pinterest.ca
STRAWBERRY RHUBARB JALOUSIE | THE LEMON APRON | RECIPE IN 2022 ...
From pinterest.ca
CLASSIC STRAWBERRY-RHUBARB PIE RECIPE (WITH 3 TIPS) | KITCHN
From thekitchn.com
STRAWBERRY-RHUBARB PIE RECIPE | EPICURIOUS
From epicurious.com
STRAWBERRY RHUBARB JALOUSIE | THE LEMON APRON | RECIPE
From pinterest.ca
OLD-FASHIONED STRAWBERRY-RHUBARB CRISP RECIPE - ROLLIE WESEN
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love