STRAWBERRY-RHUBARB MOCHI
Steps:
- For the Basil Fluid Gel
- Bring a saucepan of water to a boil. Add the basil and blanch for 30 seconds. Drain and refresh immediately under cold running water. Squeeze out all the water.
- Set up an ice bath in a large bowl.
- Put the basil in a blender with the simple syrup and the 1/3 cup water. Blend until bright green, smooth, and thin in consistency. Pour into a medium bowl, set it into the ice bath, and infuse for 20 minutes. Strain through a fine strainer, discarding the solids.
- Blend the sugar and agar together well, then pour the syrup into the blender. Turn the blender to low and sift the sugar and agar into the vortex. Blend for 1 minute.
- Pour into a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes. Pour into a baking dish, cover with plastic wrap, and refrigerate until set, about 10 minutes.
- Put the gel back into the blender and blend until very smooth. Strain through a fine strainer. Store in an airtight container in the refrigerator for up to 3 days.
- For the Mochi
- Dust twenty 2-inch demisphere molds with potato starch or line two empty egg cartons with plastic wrap and dust lightly with potato starch.
- Put the strawberries in a spice grinder and process to a fine powder.
- Whisk the strawberry powder with the sugar, mochiko flour, and a pinch of salt in a microwave-safe bowl. Add 3/4 cup cold water and mix into a smooth paste. Cover with plastic wrap and microwave for 90 seconds. Stir. If the dough is very tight, stir in a little more water. Cover with plastic wrap and microwave for 1 minute. The dough will darken and become opaque.
- Dust a work surface heavily with potato starch. Working quickly, roll the warm dough 1/16 inch thick. Cut 3 1/2-inch rounds of dough. Hold a round of dough in your palm and fill with 1 tablespoon strawberry-rhubarb compote. Pinch the dough closed, stretching it if necessary, and place, seam side down, in the mold. Repeat with the rest of the dough. Cover with plastic wrap and refrigerate until serving.
- To Serve
- If desired, process a few strawberries in a spice grinder to a fine powder.
- Make a smear of the basil fluid gel on a dessert plate and set a mochi on top. Garnish, if you want, with a few pinches of the strawberry powder and some basil leaves. Repeat for each serving.
- make it simpler
- In place of the compote, doctor all-natural strawberry-rhubarb preserves with some grated lemon zest and diced fresh strawberries. Instead of making the basil fluid gel, you could just puree the basil with the simple syrup, strain it, and use the puree as a sauce.
- what's a fluid gel?
- Set with agar and then run through a blender, fluid gels land right in the middle between being a liquid and a solid. Because they can hold a shape, fluid gels take us beyond the pool of sauce on a plate and make all kinds of interesting presentations possible. And they pack super-intense flavors.
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
STEWED STRAWBERRY AND RHUBARB
This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.
Provided by Fishydo9
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
- Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
- Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g
STRAWBERRY-RHUBARB MUFFINS
While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.
Provided by Lidey Heuck
Categories breakfast, snack, quick breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and line a standard muffin tin with paper liners. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
- Combine the strawberries and rhubarb in a medium bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (1 cup plus 3 tablespoons), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream, vanilla and lemon zest, and whisk just until smooth.
- In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
- Transfer the fruit mixture to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
- Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
- Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. The muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
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STRAWBERRY RHUBARB CRISP - ONCE UPON A CHEF
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Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertsCalories 332 per serving
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
- Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
MOCHI-COVERED STRAWBERRIES RECIPE | BON APPéTIT
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4.2/5 (20)Estimated Reading Time 1 minServings 8
- Mix mochiko, sugar, and ⅓ cup plus 2 Tbsp. cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20–22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
- Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
- Do Ahead: Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
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