RHUBARB & CUSTARD CRUNCH
Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well
Provided by Good Food team
Categories Dessert, Snack
Time 1h
Number Of Ingredients 4
Steps:
- First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
- Heat oven to 150C/130C fan/gas 2. Arrange the rhubarb in a roasting tin just big enough to hold it all in a single layer, scatter with the sugar and cover with foil. Bake for 15-20 mins until just tender, then cool in the tin.
- Spoon a little rhubarb into the base of 6 glasses or pots, then top with a couple of tbsp custard. Sprinkle over some granola, then repeat the layers to fill the glasses.
Nutrition Facts : Calories 611 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 65 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
MOM'S RHUBARB CRISP
This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!
Provided by Nikki
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
- Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
- Bake in preheated oven until rhubarb layer is set, about 45 minutes.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g
RHUBARB CRUNCH
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
Nutrition Facts :
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
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