Strawberry Rhubarb Mochi Food

STRAWBERRY-RHUBARB CRUMBLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
• Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
• Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

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.

STRAWBERRY-RHUBARB JAM

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.

STRAWBERRY-RHUBARB MOCHI

Steps:

• For the Basil Fluid Gel
• Bring a saucepan of water to a boil. Add the basil and blanch for 30 seconds. Drain and refresh immediately under cold running water. Squeeze out all the water.
• Set up an ice bath in a large bowl.
• Put the basil in a blender with the simple syrup and the 1/3 cup water. Blend until bright green, smooth, and thin in consistency. Pour into a medium bowl, set it into the ice bath, and infuse for 20 minutes. Strain through a fine strainer, discarding the solids.
• Blend the sugar and agar together well, then pour the syrup into the blender. Turn the blender to low and sift the sugar and agar into the vortex. Blend for 1 minute.
• Pour into a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes. Pour into a baking dish, cover with plastic wrap, and refrigerate until set, about 10 minutes.
• Put the gel back into the blender and blend until very smooth. Strain through a fine strainer. Store in an airtight container in the refrigerator for up to 3 days.
• For the Mochi
• Dust twenty 2-inch demisphere molds with potato starch or line two empty egg cartons with plastic wrap and dust lightly with potato starch.
• Put the strawberries in a spice grinder and process to a fine powder.
• Whisk the strawberry powder with the sugar, mochiko flour, and a pinch of salt in a microwave-safe bowl. Add 3/4 cup cold water and mix into a smooth paste. Cover with plastic wrap and microwave for 90 seconds. Stir. If the dough is very tight, stir in a little more water. Cover with plastic wrap and microwave for 1 minute. The dough will darken and become opaque.
• Dust a work surface heavily with potato starch. Working quickly, roll the warm dough 1/16 inch thick. Cut 3 1/2-inch rounds of dough. Hold a round of dough in your palm and fill with 1 tablespoon strawberry-rhubarb compote. Pinch the dough closed, stretching it if necessary, and place, seam side down, in the mold. Repeat with the rest of the dough. Cover with plastic wrap and refrigerate until serving.
• To Serve
• If desired, process a few strawberries in a spice grinder to a fine powder.
• Make a smear of the basil fluid gel on a dessert plate and set a mochi on top. Garnish, if you want, with a few pinches of the strawberry powder and some basil leaves. Repeat for each serving.
• make it simpler
• In place of the compote, doctor all-natural strawberry-rhubarb preserves with some grated lemon zest and diced fresh strawberries. Instead of making the basil fluid gel, you could just puree the basil with the simple syrup, strain it, and use the puree as a sauce.
• what's a fluid gel?
• Set with agar and then run through a blender, fluid gels land right in the middle between being a liquid and a solid. Because they can hold a shape, fluid gels take us beyond the pool of sauce on a plate and make all kinds of interesting presentations possible. And they pack super-intense flavors.

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.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

RHUBARB FOOL WITH STRAWBERRIES

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.