Vanilla Roasted Rhubarb And Strawberries Food
AWESOME RHUBARB-STRAWBERRY PUDDING
I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.
Provided by kkelly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g
RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT
Provided by Bon Appétit Test Kitchen
Categories Fruit Breakfast Brunch Dessert Low Fat Quick & Easy Low Cal High Fiber Strawberry Mint Spring Low Cholesterol Rhubarb Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
RHUBARB & STRAWBERRY CRISP
I found this on one of those little grocery store recipe cards. I love the combination of rhubarb and strawberries anyway so this is a fun way to serve that as a crisp. The card shows how to make this on the "grill" which is basically putting the dish on the cool side of a grill and cooking covered for 25 minutes. That means if you don't want to turn on an oven you can still make this dish. The other option would be your oven and you would bake uncovered for 20-25 minutes. Either way it is great and even more wonderful with a scoop of vanilla ice cream.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
- Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
- In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
- If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
- If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
- Either way, the fruit should be tender and the juices bubbling when finished cooking.
- I love serving with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Facts : Calories 259.4, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 101.8, Carbohydrate 44.5, Fiber 3.7, Sugar 30.3, Protein 2.7
VANILLA-ROASTED RHUBARB AND STRAWBERRIES
Provided by Bon Appétit Test Kitchen
Categories Bourbon Fruit Dessert Roast Fourth of July Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Backyard BBQ Strawberry Vanilla Summer Low Cholesterol Rhubarb Bon Appétit Fat Free Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
- Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.
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- For the compote, trim and cut the rhubarb into 2cm chunks, then hull and halve the strawberries.
- Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft.
- Allow to cool.Preheat the oven to 150°C/300°F/gas 2 and line a baking tray with greaseproof paper.Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves.
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Step 1. Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and …
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- Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
- Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 425°. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10–12 minutes for thinner rhubarb, 14–16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.
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- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
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- Toss the rhubarb, strawberries, sugar, zest, and orange juice together in a non-reactive casserole dish.
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- Preheat oven to 350°F. Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Toss to combine. Let stand 10 minutes. Pour out into an 8x8 square baking dish. Bake for 20-25 minutes, until softened.
- Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.
- Place eggs, water, and cinnamon in a wide-rimmed bowl; whisk to combine. Dip each bread slice into egg wash, coating both sides. Place on pan and cook, 2 to 3 minutes per side, until golden brown. Repeat with remaining bread. Place 2 pieces French toast on each of 4 plates. Top each serving with 2 Tbsp. Greek yogurt. Divide rhubarb mixture and pistachios evenly over top. Drizzle with honey or pure maple syrup.
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RHUBARB, STRAWBERRY AND VANILLA PUDDING | GOURMET TRAVELLER
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- Combine rhubarb, strawberries, sugar and lemon juice in a baking dish, cover tightly with plastic wrap and set aside until sugar dissolves and juices are released (1 hour). Meanwhile, preheat oven to 160C. Remove plastic wrap, cover with foil and bake until fruit is tender (30-40 minutes). Set aside to cool.
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- For vanilla sauce, bring milk, cream, vanilla bean and vanilla seeds to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale (2-3 minutes), then gradually add milk mixture, whisking continuously. Pour into a clean saucepan and stir over medium heat until thick (5-8 minutes). Strain into a bowl and refrigerate to chill.
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Dishes like Strawberry rhubarb crisp, Strawberry rhubarb jam, and others are a pure delight. Recipes with strawberry and rhubarb combined are always delicious because the sweet and yummy taste of strawberries balances out the sour taste of rhubarb. That’s why Rhubarb tastes so well when added to crisps, jams, and more such sweet dishes.
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STRAWBERRY AND RHUBARB CRUMBLE RECIPES
Rhubarb Strawberry Pudding Cake Recipe - Food.com new www.food.com. Put oven rack in middle position and preheat oven to 400°F Butter an 8-inch square glass or ceramic baking dish. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from …
From tfrecipes.com
From tfrecipes.com
RECIPE: RHUBARB AND STRAWBERRY ALMOND CAKE | STUFF.CO.NZ
RHUBARB AND STRAWBERRY ALMOND CAKE. Preparation time: 30 minutes. Cooking time: 40 minutes . Makes 10-12 slices. Ingredients. 100g room-temperature butter . ⅓ cup (70g) sugar. 1 tsp vanilla ...
From stuff.co.nz
From stuff.co.nz
VANILLA BEAN STRAWBERRY-RHUBARB CRUMBLE RECIPE - LAGOSTINA
Lagostina Heritage Lasagnera Strawberry-Rhubarb Filling: 3 lb (1.5 kg) rhubarb, cut into 1-inch (2.5 cm) pieces 1 cup (250 mL) coconut sugar, divided 2 vanilla beans, split and scraped 3 lb (1.5 kg) strawberries, hulled and halved 1/2 cup (125 mL) cornstarch 2 tbsp (30 mL) each orange and lemon juice Hazelnut Crumble: 2 cups (500 mL) large flake oats 1 cup (250 mL) chopped …
From lagostinausa.com
From lagostinausa.com
RHUBARB BAKING RECIPES: THREE INDULGENT WINTER RECIPES
Preheat the oven to 190°C, Gas mark 5. Put the rhubarb for the filling in an ovenproof dish, sprinkle 60 g/1⁄3 cup of the sugar over the top and cover with foil. Roast in …
From stylist.co.uk
From stylist.co.uk
STRAWBERRY RHUBARB CRISP - GREAT GRUB, DELICIOUS TREATS
Preheat the oven to 400° and lightly spray a 3 quart or 11×7 baking dish. In a large bowl add fruit, lemon juice and lemon zest. Stir. In a small bowl, whisk sugar, cornstarch, cinnamon, salt, and nutmeg together and then sprinkle onto fruit. Stir to coat.
From greatgrubdelicioustreats.com
From greatgrubdelicioustreats.com
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