RHUBARB-STRAWBERRY GRANITA
Provided by Food Network Kitchen
Time 4h10m
Number Of Ingredients 0
Steps:
- Chop 4 rhubarb stalks. Cook with 1 1/4 cups sugar and 1/2 cup sliced strawberries in a saucepan over medium heat until tender, about 10 minutes; strain and return the cooking liquid to the pan. Stir in 3 cups cold water and the juice of 1/2 lemon. Pour into a 9-by-13-inch baking dish, cover and freeze until solid, about 4 hours. Scrape with a fork.
STRAWBERRY RHUBARB CRISP
Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Chef 5oh
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
STRAWBERRY GRATIN
A recipe that looks very good and quite simple and also contains green chartreuse (alcohol). Maybe it can be substituted with Grand Marnier.
Provided by Boomette
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 400°F.
- In a bowl, mix strawberries, lime, lemon juice and chartreuse.
- In another bowl, whisk heavy cream until soft pics.
- Spread the strawberry mixture in ramequins. Garnish with pecans.
- Cover with whipped cream and sprinkle with icing sugar.
- Cook 3 minutes. Serve now.
Nutrition Facts : Calories 388.4, Fat 31.8, SaturatedFat 11.6, Cholesterol 61.1, Sodium 19.6, Carbohydrate 28.9, Fiber 6.3, Sugar 16.1, Protein 4.2
RHUBARB/STRAWBERRY GRATIN
This delicious dessert is so-named because it is served in a "gratin-dish". (There is no cheese.) It is our loss that nature gives us strawberries and rhubarb together, only in the spring. However, rhubarb can be picked and frozen to be enjoyed throughout the year, and supermarkets do import beautiful strawberries in the off-season. Here then, is a lovely combination. If you enjoy a "tipple" with your dessert, a sweet strawberry or cherry fruit wine is suggested.
Provided by TOOLBELT DIVA
Categories Strawberry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
- Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
- Remove from heat and set aside to cool.
- TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
- Remove from heat and stir in cream.
- Preheat broiler on high.
- Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
- Spoon sabayon evenly, over fruit.
- Broil gratin close to element for 1 or 2 minutes, or until golden.
- Dust with icing sugar and garnish with citrus zest.
- Serve immediately.
Nutrition Facts : Calories 259.6, Fat 5.9, SaturatedFat 2.2, Cholesterol 193, Sodium 13.4, Carbohydrate 50.4, Fiber 4.8, Sugar 38.4, Protein 4.3
SIMPLE STRAWBERRY RHUBARB GELATIN
Rhubarb lends a hint of natural tartness to this sweet salad shared by Opal Schmidt of Battle Creek, Iowa. As a fruity side dish, its vibrant color is sure to add eye-opening appeal to almost any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.
Nutrition Facts : Calories 262 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB-STRAWBERRY TART WITH CRISP OAT TOPPING
Unlike most tarts, which tend to be thin, this one has a generous layer of filling made with the dream team-fresh rhubarb and strawberries. It should be made in a tart ring 1 3/4 inches deep to create a beautiful, uniform edge. You can buy a ring online or at specialty-cookware stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- For the crust: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream, and process until dough just holds together. (Dough should not be sticky.)
- Turn dough onto a lightly floured work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
- For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer to a 9-by-1 3/4-inch tart ring set on a parchment-lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9-inch springform pan. Using a knife, trim sides to be 1 3/4 inches high.) Freeze dough, uncovered, for 15 minutes.
- Cut a 13-inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, about 30 minutes. Remove weights and parchment, and bake until golden, 10 to 15 minutes. Let crust cool completely on sheet on a wire rack.
- For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving the pod for another use. Add the remaining filling ingredients, and stir until combined. Spread on cooled crust, and sprinkle the chilled topping evenly over the filling.
- Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
RHUBARB & STRAWBERRY CRUMBLE
Make and share this Rhubarb & Strawberry Crumble recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix sugar, flour and sour cream together.
- Combine with strawberries and rhubarb and spoon into buttered gratin dish.
- Make crumble by mixing oats, flour, and brown sugar together.
- Rub in butter until mixture resembles coarse meal.
- Scatter over rhubarb and strawberry mixture.
- Bake 40 minutes.
Nutrition Facts : Calories 845, Fat 39.9, SaturatedFat 24.1, Cholesterol 101.3, Sodium 314.6, Carbohydrate 119.9, Fiber 5.6, Sugar 84, Protein 7.2
RHUBARB-CRANBERRY COBBLER
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.
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