RHUBARB APPLESAUCE
Traditional applesauce with a twist!
Provided by Melia
Categories Side Dish Applesauce Recipes
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
- Transfer to a mixing bowl and mix on medium-high speed until all chunks are gone. Serve warm.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.4 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 4.3 mg, Sugar 19.2 g
APPLE RHUBARB CRUMBLE
Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE RHUBARB CRISP
Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
Provided by Rockabillytim
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
- Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
- Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g
CHUNKY RHUBARB APPLESAUCE
Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!
Provided by Taste of Home
Time 50m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes. , Stir in cinnamon and nutmeg. Serve warm or cold.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
STRAWBERRY-RHUBARB SYRUP
A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.
Provided by Abbey
Categories Syrups
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg
KELLY'S APPLE-STRAWBERRY-RHUBARB PIE
I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
- In medium/small bowl, combine rest of sugars, flour, and cinnamon.
- In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
- Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
- Pour mixture into pastry-lined 9" deepdish pie plate.
- Cut up butter and dot evenly.
- Cover with second pastry, seal edges well, and flute.
- Cut slits to vent.
- Brush top pastry crust with a little milk and sprinkle with sugar.
- Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
- ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
- ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
- ENJOY! :).
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- If the apple skins are red and pretty, leave them on; or peel them, it's your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.
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- Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.
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