Strawberry Rhubarb Cream Recipes

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

Steps:

• 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
• 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
• 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
• 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
• 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
• 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
• Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
• Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
• Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.

Steps:

• Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
• In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature.
• Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired. Yield: 2 servings.
• Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
• Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
• Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
• Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
• Beat cream cheese with confectioners' sugar in a bowl until smooth.
• Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
• Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.

Steps:

• Set oven to 425 degrees F (will reduce heat later).
• Make certain that oven rack is set to lowest position.
• In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
• Spoon into prepared pie shell.
• In a small bowl mix together the flour and brown sugar.
• Cut in the cold butter until crumbly.
• Sprinkle on top of the fruit mixture in the pie shell.
• Place the pie plate onto a baking sheet to catch spills.
• Bake for 15 minutes.
• Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
• Best served warm with ice cream.

Steps:

• In a small bowl, combine the flour, pecans, butter, and sugar.
• Press into a greased 13"x9"x2" baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
• Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
• Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
• Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
• Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
• Refrigerate for 3-4 hours before serving.

Steps:

• In small bowl, combine the flour, pecans, butter and sugar.
• Press into a greased 13-inch by 9-inch by 2-inch baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown.
• Cool on a wire rack.
• In large saucepan, combine brown sugar and cornstarch.
• Stir in rhubarb until combined.
• Bring to a boil over medium heat, stirring often.
• Reduce heat; cook and stir for 4-5 minutes or until thick.
• Remove from heat; cool.
• Stir in strawberries.
• In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
• Fold in 1 cup whipped cream.
• Spread over crust; top with rhubarb mixture.
• Spread with remaining whipped cream.
• Refrigerate for 3-4 hours before serving.
• Garnish with additional brown sugar if desired.