RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)
Make and share this Strawberry Rhubarb Cobbler With Candied Ginger (oamc) recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
- Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
- Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
- Serve warm with Ginger Creme Fraiche.
- Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
- To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
- To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 46.8, Sodium 179.5, Carbohydrate 33.5, Fiber 2.3, Sugar 15.5, Protein 4.1
RHUBARB-GINGER JAM
Categories Condiment/Spread Fruit Ginger Quick & Easy Low Sodium Summer Rhubarb Bon Appétit
Yield Makes 1 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.
RHUBARB WITH BERRIES AND CANDIED GINGER
Provided by Deborah Madison
Categories Milk/Cream Berry Dairy Fruit Ginger Bake Blackberry Strawberry Orange Summer Rhubarb Tapioca
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
- 2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.
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- Combine flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Increase speed to medium-low, and gradually add butter, beating until butter is in pea-size pieces, about 2 minutes. Drizzle 1/4 cup ice water into mixture, and beat on medium-low speed until dough comes together. Turn dough out onto a work surface, and shape into a disk. Wrap in plastic wrap, and chill for at least 1 hour.
- Whisk together remaining 1 cup granulated sugar, 1/4 teaspoon salt, and cornstarch in a medium saucepan. Add 2 cups rhubarb. Cook, stirring constantly, over medium until sugar has melted and rhubarb begins to break down, about 8 minutes. Continue to cook, stirring often, until mixture has thickened, about 4 minutes. Place remaining 4 cups rhubarb in a large bowl. Pour cooked rhubarb over raw rhubarb. Add ginger and orange zest; stir until well combined.
- Unwrap dough, and roll into a 12 1/2-inch circle (about 1/4 inch thick) on a lightly floured surface. Transfer dough to a parchment paper–lined baking sheet, and trim edges to form a 12-inch circle; discard scraps.
- Spoon rhubarb mixture onto dough, leaving a 2 1/2-inch border. Use the parchment to help fold the dough edge up and over the filling, pleating as needed and pressing lightly to secure. Brush dough with egg wash, and sprinkle with turbinado sugar. Chill, uncovered, until dough is firm, about 1 hour.
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