Strawberry Rhubarb Rolled Pavlova Food

RHUBARB ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
• Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
• In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
• In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
• Bake in preheated oven for 40 minutes, or until lightly browned.

STRAWBERRY PAVLOVA

Steps:

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

NICOLE'S RHUBARB-STRAWBERRY PAVLOVA

Steps:

• Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
• Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.

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.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

INDIVIDUAL RHUBARB RIPPLE PAVLOVAS

Steps:

• Heat the oven to 140C/120C fan/gas 1. Line two large baking sheets with non-stick baking parchment. Draw eight circles, 6-8cm in diameter, on the parchment, then flip over. In a large bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the marked circles on the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
• Place the rhubarb batons in a large pan along with the sugar, vanilla and about 200ml water. Bring to a gentle simmer, then cook very gently until just soft. Discard the vanilla. Remove the rhubarb from the pan, reserving the cooking liquid. Purée half of the fruit with a hand blender or liquidiser, then strain into a bowl through a fine mesh sieve.
• Reduce the rhubarb cooking liquid until thick and syrupy. Leave the rhubarb and syrup to cool. Can be made up to two days ahead and chilled until needed.
• To serve, whip the cream until it just forms peaks. Carefully ripple the rhubarb purée through the cream. Plate each meringue and spoon on some of the rhubarb rippled cream. Top with the remaining batons and spoon some of the rhubarb syrup on top and around the plate.

MERINGUE ROULADE WITH STRAWBERRY, RHUBARB AND MASCARPONE

Steps:

• Preheat the oven to 160°C and line a 30 x 40 cm baking tray with parchment paper.
• Whisk the wgg whites wtih an electric mixer on medium speed until they start to froth (2-3 min).
• Add the cream of tartar (optional, helps to stabilize the egg whites) and mix it in.
• Start adding the sugar slowly spoon by spoon whilst mixing on medium-high speed until you get stiff and glossy peaks, about 10 minutes.
• Mix together the vinegar, cornflour and vanilla. Add into the meringue and mix it in until it's well distributed.
• Distrubute the meringue on the prepared baking sheet and bake in the middle rack for 22-25 minutes. The meringue should be white with a bit of golden color and crunchy on the outside.
• Turn the metingue onto a baking paper with some dusted powdered sugar and leave to cool.
• Cut the rhubard and strawberries to small pieces (around 1 cm) and place them to a pan with the sugar and vanilla seeds.
• Cook for about 10 minutes on medium heat or until the rhubarb is soft but still has some bite to it.
• Remove form heat and leave to cool.
• Mix the mascarpone cheese with sugar and vanilla by hand for a few seconds.
• Add the whipping cream and mix by hand until you get soft peaks. It should be lightly beaten so it just holds it's shape.
• Remove the parchment paper from the meringue. Spread the cooled strawberris and rhubarb filling over the meringue leaving 1 cm of space from the long edges and 5 cm from one short end.
• Now spread the mascarpone cream on top of the filling. Leave some of it for the decoration on top.
• Roll the meringue roulade form the shorter end away from you (the end that is has filling to the edge). Help yourself lifting the roulade with the parchment paper underneath. Rolling it is just like folding it over itself.
• Carefully transef to a plate and refrigerate for 15-30 min.
• Decorate with piped mascarpone cream, strawberries, poached rhubarb stalks and mint.
• Serve and enjoy!

STRAWBERRY-RHUBARB ROLLED PAVLOVA

Steps:

• Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
• Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
• Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
• Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

STRAWBERRY-RHUBARB FLIP CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix brown sugar and tapioca. Add rhubarb and strawberries; toss to coat. Let stand 15 minutes., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer rhubarb mixture to a greased 13x9-in. baking dish; pour batter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Invert each piece onto a serving plate. If desired, serve with whipped cream or ice cream.

MINI STRAWBERRY RHUBARB PAVLOVAS

Steps:

• For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
• In a small bowl, stir together the sugar and cornstarch and set aside.
• Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
• Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
• Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
• For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
• Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.

STRAWBERRY AND RHUBARB ROLLY POLLY

Steps:

• combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
• add milk turn unto a floured pastry sheet and knead 20 seconds.
• Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
• Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
• Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
• Place in syrup.
• Bake at 350 for about 20 mins checking to see when they are light brown.