Strawberry Rhubarb Paloma Recipes

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STRAWBERRY RHUBARB MARGARITAS

Provided by Bobby Flay

Categories     beverage

Time 2h30m

Yield s: 4 servings

Number Of Ingredients 9



Strawberry Rhubarb Margaritas image

Steps:

  • Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
  • Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
  • Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

Rhubarb Syrup, recipe follows
2 cups white tequila
1/2 cup fresh lime juice
1/4 cup triple sec, such as Cointreau
1/4 cup freshly squeezed orange juice2 tablespoons fresh ripped mint leaves
Crushed ice, for the shaker
8 fresh strawberries, hulled and finely diced
1 1/2 cups sugar
2 large stalks rhubarb, coarsely chopped

STRAWBERRY-RHUBARB ROLLED PAVLOVA

At once easy and elegant, this tubular take on a traditional pavlova is the dessert of spring. A voluminous meringue gets spread thinly and baked at a high temperature to render it golden and a little crisp on top. Once cooled, it is rolled up with a homemade rhubarb-raspberry jam, sliced strawberries, and whipped cream.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h35m

Yield Serves 10 to 12

Number Of Ingredients 13



Strawberry-Rhubarb Rolled Pavlova image

Steps:

  • Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
  • Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
  • Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
  • Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.

Unsalted butter, softened, for brushing
5 large egg whites
Pinch of kosher salt (we use Diamond Crystal)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
Confectioners' sugar, for dusting
1 cup Rhubarb-Raspberry Jam
1 cup sliced strawberries, plus 1 cup whole or halved, for serving
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

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