STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY RHUBARB SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
STRAWBERRY RHUBARB SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
BEIGNETS WITH RASPBERRY SAUCE
Provided by Kardea Brown
Time 3h
Yield 20 beignets
Number Of Ingredients 13
Steps:
- For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
- Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
- Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
- For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
- When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
- Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
- Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.
STRAWBERRY RHUBARB SAUCE
Make and share this Strawberry Rhubarb Sauce recipe from Food.com.
Provided by BrendaM
Categories Sauces
Time 35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil.
- Reduce heat.
- Cook, uncovered over medium heat until rhubarb is soft (about 10- 15 minutes) Remove from the heat and let stand for 5 minutes.
- Stir in strawberries, lemon juice and cinnamon.
- Add food colouring if desired.
- Cool and serve over cake, ice cream, waffles, pancakes, etc.
Nutrition Facts : Calories 170.6, Fat 0.4, SaturatedFat 0.1, Sodium 200.3, Carbohydrate 43.3, Fiber 3.4, Sugar 37.1, Protein 1.3
PITHIVIERS OF RHUBARB WITH STRAWBERRY SAUCE
Provided by Richard Sax
Categories project, dessert, side dish
Time 2h45m
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the pithiviers, peel any coarse strings from the rhubarb with a vegetable peeler. Cut into quarter-inch slices and place in a mixing bowl with a quarter-cup of the sugar. Set aside for two hours at room temperature.
- In a mixing bowl, combine the ground almonds, the remaining two tablespoons of sugar, cornstarch, sour cream, egg yolk and Cognac. Scrape the seeds from the vanilla bean and add to the mixture, whisking gently to combine. Drain the rhubarb in a sieve, pressing gently to remove liquid. Stir the rhubarb into the custard mixture.
- Preheat the oven to 400 degrees. Cut leaves of phyllo dough in half. Place a sheet of phyllo on a lightly buttered baking sheet and brush with melted butter. Repeat twice, buttering each layer. Gently spoon the rhubarb mixture into the center of the pastry, leaving a one-inch border unfilled. Brush the edges of the pastry with egg yolk. Cover with three sheets of phyllo, buttering each as before. With a sharp paring knife, trim off the pastry edges, leaving a neat 8- to 10-inch circle (use a dinner plate as a guide). If desired, cut the pastry trimmings to form leaves and lay them over the center of the pastry. Brush the leaves with egg yolk to glaze, but do not glaze the top sheet of pastry. Use the back of a small knife blade to trace leaf ''veins.''
- Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool briefly.
- While the pithiviers is baking, make the strawberry sauce. Reserve one well-shaped strawberry for garnish. Puree the remaining strawberries in a food processor with the lemon juice and sugar until smooth, scraping down the mixture as needed. Strain and correct seasoning with more lemon juice and/or sugar if necessary. Chill until needed.
- Place the reserved strawberry in the center of the warm pithiviers. Serve in wedges, with a little of the cool strawberry sauce spooned alongside each serving. Pass the remaining sauce.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 53 milligrams, Sugar 6 grams, TransFat 0 grams
STRAWBERRY RHUBARB SAUCE
This time of year I crave a taste of spring. This is quick and easy! I love it plain, over ice cream, poundcake, or pancakes.
Provided by Michelle S.
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all in a medium saucepan.
- Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.
Nutrition Facts : Calories 121.1, Fat 0.2, Sodium 3.5, Carbohydrate 30.5, Fiber 1.8, Sugar 27.4, Protein 0.8
BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE
Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h25m
Yield 18
Number Of Ingredients 11
Steps:
- Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
- Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g
FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS
Showcase the classic combo of tangy rhubarb and sunsweet strawberries in this dessert, made fast with frozen pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
- Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
- Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 45 g, TransFat 2 g
GINGERED RHUBARB-STRAWBERRY COMPOTE
Provided by Marian Burros
Categories easy, quick, dessert
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
- Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
- Cool and, if there is time, chill.
STRAWBERRY-RHUBARB SAUCE
Use this recipe when making our Almond Custard Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.
RHUBARB-STRAWBERRY SAUCE
Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pints.
Number Of Ingredients 4
Steps:
- In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. , Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RHUBARB TARTS WITH STRAWBERRY SAUCE
Time 1h
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each). Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
- Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes. Cool pastry on baking sheet on a rack.
- Reduce oven temperature to 375°F.
- Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
- Make strawberry sauce and cream filling while rhubarb is roasting: Purée strawberries with syrup in a food processor, then force purée through a very fine sieve into a bowl.
- Sift 5 tablespoons confectioners sugar over crème fraîche and whisk to combine.
- Sift remaining tablespoon confectioners sugar over pastry rectangles. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.
More about "rhubarb beignet bites with strawberry sauce recipes"
STRAWBERRY-RHUBARB BITES RECIPE | SELF
From self.com
Servings 8Calories 236 per servingEstimated Reading Time 50 secs
STRAWBERRY RHUBARB SAUCE - SHARON PALMER, THE PLANT …
From sharonpalmer.com
4.4/5 (7)Total Time 25 minsCategory SaucesCalories 61 per serving
STRAWBERRY BEIGNETS {WITH VANILLA DIPPING SAUCE}
From familytabletreasures.com
STRAWBERRY, RHUBARB, AND BLUEBERRY SAUCE - THE CREATIVE EATS
From thecreativeeats.com
STRAWBERRY RHUBARB SAUCE WITH VIDEO - GROW WITH DOCTOR JO
From growwithdoctorjo.com
HOW TO MAKE MY STRAWBERRY RHUBARB SAUCE CANNING RECIPE
From confessionsofanover-workedmom.com
SIMPLE STRAWBERRY RHUBARB SAUCE RECIPE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
RHUBARB AND STRAWBERRY SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB-STRAWBERRY SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
RHUBARB SAUCE WITH STRAWBERRY JELLO - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
3 INGREDIENT RHUBARB STRAWBERRY SAUCE - AN OREGON …
From anoregoncottage.com
ALL NATURAL STRAWBERRY RHUBARB SAUCE - COOKING WITH …
From cookingwithcarlee.com
ALL RECIPES STRAWBERRY RHUBARB SAUCE - RECIPESCHOICE
From recipeschoice.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
STRAWBERRY RHUBARB SAUCE FOR DIABETICS : TOP PICKED FROM OUR …
From recipeschoice.com
STRAWBERRY RHUBARB SAUCE RECIPE — EATWELL101
From eatwell101.com
STRAWBERRIES AND RHUBARB SAUCE MAKES PERFECT PANCAKE TOPPING
From freep.com
TRIPLE-BERRY RHUBARB SAUCE - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
STRAWBERRY RHUBARB SAUCE OR COMPOTE – LAYLITA’S RECIPES
From laylita.com
STRAWBERRY RHUBARB SAUCE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
STRAWBERRY-RHUBARB SAUCE - AT HOME WITH VICKI BENSINGER
From vickibensinger.com
HOW TO MAKE STRAWBERRY RHUBARB SAUCE - FRESH OR FROZEN FRUIT
From gettystewart.com
STRAWBERRY RHUBARB SAUCE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
STRAWBERRY RHUBARB SAUCE - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
STRAWBERRY RHUBARB SAUCE | THE SALTY POT
From thesaltypot.com
STRAWBERRY RHUBARB SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB MOUSSE WITH STRAWBERRY SAUCE - BOSSKITCHEN
From bosskitchen.com
RECIPES/RHUBARB-BEIGNET-BITES-WITH-STRAWBERRY.JSON AT …
From github.com
STRAWBERRY RHUBARB SAUCE // STRAWBERRY RHUBARB COMPOTE
From umamigirl.com
54 BEST EASY RHUBARB RECIPES - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
RHUBARB SAUCE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
STRAWBERRY RHUBARB SAUCE - BLUE BOWL
From bluebowlrecipes.com
You'll also love
Related Search