RHUBARB-PINEAPPLE CRISP
We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.
Nutrition Facts :
CREAMY PINEAPPLE SALAD
Mom made this zesty and fruity salad often, and it tasted so good paired with her hearty spare ribs. We kids couldn't wait to eat when we saw this salad appear on the table. - Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.
Nutrition Facts : Calories 201 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 109mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
PINEAPPLE-RHUBARB SALSA AND SHAD
Provided by Florence Fabricant
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a broiler.
- Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
- Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
- Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 31 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 953 milligrams, Sugar 34 grams, TransFat 0 grams
PINEAPPLE-RHUBARB 'SALAD' WITH BASIL CREAM
This dish is more like a compote than a soup, but unlike most compotes, the fruit is cooked as little as possible so the flavors and textures remain distinct. The rhubarb must be cut very small to retain some of the crunch, but cook all the way through. Don't be tempted to cook the pineapple at all as the dessert would lose its fresh flavor if you did.
Provided by Michel Richard
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a medium sauté pan over high heat. Melt sugar, and add rhubarb. Sauté rhubarb for about 30 seconds, then reduce heat to low. Cover, and cook until rhubarb is softened but still firm, 2 to 3 more minutes. Transfer rhubarb to a mixing bowl, and add pineapple. Set aside, or cover and refrigerate for up to 24 hours; bring to room temperature before serving.
- Set aside a bowl of ice water. Bring a small pan of water to a boil, and add basil leaves. Blanch leaves for 30 seconds, then transfer leaves to ice water to stop the cooking. In a blender, combine ice cream and basil leaves. Purée until mixture is smoothly blended. If necessary, freeze until mixture is thick but can still be poured from a spoon.
- To serve, divide fruit mixture equally among four 1/2-cup serving dishes. Top each with a spoonful of basil-ice cream mixture, and serve immediately.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 27 grams
PINEAPPLE, BASIL, AND CUCUMBER
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
PINEAPPLE-RHUBARB PIE
This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe.
Provided by Peggi Warthman
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
- In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
- Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 66.3 g, Cholesterol 7.6 mg, Fat 19.2 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.9 g, Sodium 312.1 mg, Sugar 38.2 g
RHUBARB GELATIN SALAD
This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.
Provided by CYNSABL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g
TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
Provided by Marianne G
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
- Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
- Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g
STEWED RHUBARB WITH PINEAPPLE
This is a simple and low calorie topping/compote, as told to me by someone in the MyFoodDiary.com forums. You can use it as a topping/mixin for plain yogurt, top ice cream with it, put it over toast (with cream cheese?), stir it into oatmeal, eat it with a dab of whipped topping or just plain. Sweet and tart yummy treat.
Provided by MathMom.calif
Categories Sauces
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
- Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
- Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
- Allow to cool.
- Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!
Nutrition Facts : Calories 51.2, Fat 0.1, Sodium 1.7, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 0.5
PINEAPPLE WITH BASIL
Steps:
- Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat
PINEAPPLE-RHUBARB STREUSEL DESSERT
Convenient canned pineapple and fresh rhubarb deliciously combine in this dessert. It's quick, easy and, best of all, yummy!-Bobbi Miles, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.
Nutrition Facts :
RHUBARB-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
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