SLOW-COOKER RHUBARB STRAWBERRY SAUCE
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. -Kim Banick, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 4h45m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE
A light and refreshing end to a summer meal. cool rhubarb sherbet topped with Fresh crushed strawberries in a strawberry sauce.
Provided by nannie jo
Categories Frozen Desserts
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 to 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
- Beat the egg whites, 2 tablespoons of sugar and 1/4 teaspoon of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer.
- If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
- While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 tablespoons of sugar in food processor or blender. Puree the strawberries, adding water if necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
- Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
Nutrition Facts : Calories 441.7, Fat 0.7, SaturatedFat 0.1, Sodium 205.3, Carbohydrate 111.8, Fiber 4.1, Sugar 82.4, Protein 3.8
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.
STRAWBERRY-RHUBARB SORBET
Make and share this Strawberry-Rhubarb Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
- Put rhubarb, water, and sugar in a saucepan; bring to a boil.
- Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
- Remove from heat and let cool to room temperature.
- Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 744, Fat 1.5, SaturatedFat 0.2, Sodium 19.6, Carbohydrate 187.6, Fiber 11.8, Sugar 167, Protein 5
RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
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.
More about "rhubarb sherbet with crushed strawberry sauce recipes"
STRAWBERRY RHUBARB SHERBET RECIPE - ANDREA MEYERS
From andreasrecipes.com
Cuisine AmericanTotal Time 2 hrs 45 minsCategory DessertCalories 205 per serving
- Combine the sugar and water in the small pot and bring to a boil. Reduce heat to a simmer and continue to cook until all of the sugar is dissolved, about 5 minutes. Reserve 1/2 cup of the syrup and transfer the rest to a bowl to cool completely. Store in a plastic squeeze bottle in the refrigerator.
- Stir the thinly sliced rhubarb with the simple syrup and bring to a boil. Reduce heat to a simmer and cook, covered, until the rhubarb is very tender, about 5 minutes. Remove from heat and allow to cool to room temperature. You can make this one day ahead and store in the refrigerator.
- Process/blend the cooked rhubarb and syrup with the strawberries and lactose-free lowfat milk until smooth.
RHUBARB SHERBET WITH FRESH STRAWBERRY SAUCE – P. ALLEN …
From pallensmith.com
Category DessertEstimated Reading Time 2 mins
TOP 10 RHUBARB RECIPES | TASTE OF HOME
From tasteofhome.com
14 BEST RHUBARB RECIPES - EASY RHUBARB DESSERTS - DELISH
From delish.com
RHUBARB RECIPES
From allrecipes.com
RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE RECIPE
RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE - LUNCHLEE
From lunchlee.com
RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE FOOD
From homeandrecipe.com
ROASTED RHUBARB AND STRAWBERRIES RECIPE ON FOOD52
From food52.com
RHUBARB SORBET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHUNKY STRAWBERRY-RHUBARB SAUCE | HEALTHY RECIPES | WW …
From weightwatchers.com
STRAWBERRY RHUBARB SAUCE OR COMPOTE – LAYLITA’S RECIPES
From laylita.com
TART AND CREAMY RHUBARB BUTTERMILK SHERBET | FOODAL
From foodal.com
WE ASKED 13 BARTENDERS: WHAT ARE THE MOST IMAGINATIVE …
From vinepair.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #desserts #fruit #low-fat #frozen-desserts #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #berries #strawberries
You'll also love