Rhubarb Custard Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Rhubarb Custards image

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.

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

RHUBARB JELLY

I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 4



Rhubarb Jelly image

Steps:

  • Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces
7 cups sugar
1 to 2 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin

SURE.JELL RHUBARB JELLY RECIPE

Create something deliciously sweet with this SURE-JELL Rhubarb Jelly Recipe from My Food and Family. Our rhubarb jelly recipe is perfectly spreadable!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4



SURE.JELL Rhubarb Jelly Recipe image

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3 cups prepared juice (buy about 3 lb. fully ripe rhubarb)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

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



Rhubarb Custard Bars image

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.

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

More about "rhubarb custard jelly recipes"

RHUBARB JELLY - PRACTICAL SELF RELIANCE
Web Feb 9, 2020 How to Make Rhubarb Jelly Pour the strained rhubarb juice into a saucepan and bring it to a boil. Add the sugar and pectin. Liquid …
From practicalselfreliance.com
4.3/5 (28)
Estimated Reading Time 6 mins
Servings 4
Total Time 2 hrs 20 mins
  • Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
  • Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
rhubarb-jelly-practical-self-reliance image


RHUBARB CUSTARD WITH NUT STREUSEL TOPPING- FARM TO …
Web May 31, 2020 Instructions. Preheat oven to 350° F. In a large bowl, mix together cut-up rhubarb, 1/2 cup sugar (or sugar substitute) and set …
From farmtojar.com
Ratings 19
Calories 269 per serving
Category Dessert
  • Preheat oven to 260° F. Place cut-up rhubarb and 1/2 cup sugar (or sugar substitute) in bowl and microwave for 1 min. 30 seconds.
  • In a mixer, beat together until well combined the eggs, water, cream, butter, vanilla, orange zest and remaining 1 cup sugar (or sugar substitute)
  • Distribute the rhubarb evenly into 6-8 ramekins until they are about 3/4 full. I used 8 ramekins that were 5” diameter by 1 1/2 inch deep. Pour egg/cream mixture over the top of each ramekin and poke the rhubarb down to be under the custard mixture.
  • If doing custard only, bake 35 to 40 minutes. If you want a charred custard top, turn on the broiler and leave custards under the broiler for a few minutes. Be sure and watch them at this point so they do not burn.
rhubarb-custard-with-nut-streusel-topping-farm-to image


RHUBARB AND CUSTARD TART RECIPE - GREAT BRITISH CHEFS
Web 40g of eggs To glaze the pastry 1 small egg Rhubarb topping 600g of rhubarb 60g of sugar 2 star anise, crushed slightly Ginger custard tart filling 450g of cream 70g of toasted sugar, (reserved from blind baking …
From greatbritishchefs.com
rhubarb-and-custard-tart-recipe-great-british-chefs image


RECIPE | RHUBARB JELLY AND CUSTARD POTS | THE SIMPLE …
Web Mar 14, 2020 To make. 1 Place the rhubarb and sugar in a heavy bottomed pan over a low heat. Place a lid on the pan and allow the rhubarb to cook in the sugar until all of its juices have been released, stirring …
From thesimplethings.com
recipe-rhubarb-jelly-and-custard-pots-the-simple image


RHUBARB CUSTARD PUDDING (NIGELLA LAWSON RECIPE)

From whereismyspoon.co
4.7/5 (6)
Total Time 1 hr 30 mins
Category Desserts
Published Jun 14, 2021


RHUBARB JELLY AND BIRD’S CUSTARD ICE CREAM - DELICIOUS. MAGAZINE
Web For the jelly, put the rhubarb in a saucepan with 200g of the caster sugar and 500ml cold water. Bring to the boil, then simmer on a low heat for 10 minutes until the fruit is soft. …
From deliciousmagazine.co.uk


JULIET SEAR’S RHUBARB & CUSTARD CAKE | THIS MORNING - ITVX
Web May 17, 2023 Method. 1. Heat the oven to 170C fan, gas mark 3 and grease, base and side line the tins. 2. Sprinkle 40g of the sugar over the rhubarb pieces and add the …
From itv.com


RECIPES THAT EMBRACE RHUBARB'S SWEET AND SAVORY SIDE - STAR …
Web May 17, 2023 Directions. Preheat the oven to 350 degrees. Put the butter into a small skillet set over medium heat and melt, then cook, stirring occasionally, until the milk …
From startribune.com


RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Web Mar 6, 2008 Preparation. For filling Step 1. Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook …
From bonappetit.com


FORGOTTEN RHUBARB RECIPES • FROM CRUMBLE TO FOOL!
Web May 9, 2023 Rhubarb crunch is a dessert that is similar to a crisp or a crumble. It is made with a layer of diced rhubarb on the bottom, topped with a mixture of oats, flour, sugar, …
From theviewfromgreatisland.com


RHUBARB JELLY AND CUSTARD - BRAMBLY HEDGE
Web 1. Cut up the pink parts of the rhubarb stem and boil gently in enough water to just cover them. This should take about 10 minutes. 2. Strain the juice in to a jug up to 500ml. 3. …
From bramblyhedge.com


BEST RHUBARB COBBLER RECIPE - CHRISTINA'S CUCINA
Web Mar 30, 2022 Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing. Drop large spoonfuls of the dough onto the rhubarb in …
From christinascucina.com


RHUBARB JAM RECIPE (EASIEST AND QUICKEST) - CHRISTINA'S CUCINA
Web Jun 5, 2018 Instructions. Put a saucer in the freezer. Heat rhubarb and lemon juice over medium heat. Increase the heat and boil for 10 minutes. Add pectin and boil for another …
From christinascucina.com


HOW TO MAKE RHUBARB JELLY - GREAT BRITISH CHEFS
Web Dec 8, 2014 1 Put the rhubarb, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup 2 Bring to a gentle …
From greatbritishchefs.com


REAL RHUBARB UPSIDE-DOWN CAKE! - RECIPE - COOKS.COM
Web May 25, 2023 REAL RHUBARB UPSIDE-DOWN CAKE! Preheat oven to 350°F. Grease a 9x13-inch deep cake pan. Put rhubarb in cake pan, level and shake. If rhubarb is …
From cooks.com


RHUBARB AND JELLY CUSTARD WITH GINGER HONEYCOMB RECIPE
Web May 12, 2021 Step 1 For the jelly, cut the rhubarb into 2.5cm pieces and put into a medium pan with the sugar and 350ml water. Heat gently, stirring until sugar dissolves, …
From goodhousekeeping.com


RHUBARB CUSTARD PIE - DESSERTS - BOLD AND TASTY
Web May 12, 2020 Combine sugar, water, and leftover rhubarb. Bring to simmer and cook for 10 minutes to infuse the jelly with some rhubarb color and flavor. Strain rhubarb. Place …
From boldandtasty.com


CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
Web Oct 7, 2022 In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt. In a small bowl, whisk the eggs with milk. Add the egg mixture to the rhubarb mixture, stirring …
From thespruceeats.com


KITCHN’S MOST POPULAR RECIPES FOR MAY 2023 | KITCHN
Web 8 hours ago Here, now, are the 10 most popular recipes of May 2023. Save all recipes 10. 1 / 10. Vegetarian Baked Beans. In order to make classic baked beans vegetarian …
From thekitchn.com


RHUBARB AND CUSTARD RECIPE - BBC FOOD
Web Serves Serves 4 Ingredients For the dried rhubarb crisp 1 rhubarb stick 20g/¾oz caster sugar 2 tsp grenadine syrup To macerate and cook the rhubarb 450g/1lb rhubarb, cut …
From bbc.co.uk


Related Search