Apple Rhubarb Flummery With Strawberry Syrup Recipes

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STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"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

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

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.

APPLE RHUBARB CRUMBLE



Apple Rhubarb Crumble image

Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed

Steps:

  • In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.

EASY APPLE RHUBARB JAM



Easy Apple Rhubarb Jam image

Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

Provided by Amanda

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 48

Number Of Ingredients 6

3 cups diced rhubarb
3 cups diced peeled apples
2 cups white sugar
½ cup water
1 tablespoon ground cinnamon
1 (2 ounce) package dry pectin

Steps:

  • In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
  • Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE



Kelly's Apple-Strawberry-Rhubarb Pie image

I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 14

1 cup sugar
1 cup light brown sugar
1/3 cup flour, plus
1 tablespoon flour
1 teaspoon cinnamon
3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
3 cups fresh strawberries, halved except the little ones
3 granny smith apples, peeled and grated
1 tablespoon lemon juice, for apples
1 teaspoon vanilla
2 tablespoons butter
pastry for double-crust deep dish pie
milk
sugar

Steps:

  • In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
  • In medium/small bowl, combine rest of sugars, flour, and cinnamon.
  • In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
  • Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
  • Pour mixture into pastry-lined 9" deepdish pie plate.
  • Cut up butter and dot evenly.
  • Cover with second pastry, seal edges well, and flute.
  • Cut slits to vent.
  • Brush top pastry crust with a little milk and sprinkle with sugar.
  • Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
  • ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
  • ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
  • ENJOY! :).

RHUBARB STRAWBERRY APPLE CRISP



Rhubarb Strawberry Apple Crisp image

Make and share this Rhubarb Strawberry Apple Crisp recipe from Food.com.

Provided by VillageMom

Categories     Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups rhubarb
2 cups apples
2 cups strawberries
1 cup white sugar
1/2 cup water
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup margarine, softened
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
  • Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
  • Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.

Nutrition Facts : Calories 603, Fat 13.4, SaturatedFat 2.8, Sodium 437.5, Carbohydrate 119.3, Fiber 6.8, Sugar 87.4, Protein 6.3

APPLE & RHUBARB FLUMMERY WITH STRAWBERRY SYRUP



Apple & Rhubarb Flummery with Strawberry Syrup image

Popular early 20th century British desert, modernised to commemorate the 70th anniversary of the D-Day landings. Creamy, fruity, jelly like desert which is impossible to find the recipe for online!! Semolina gives it a wonderful texture

Provided by coulthy89

Time 1h25m

Yield Makes 16

Number Of Ingredients 0

Steps:

  • Start with the flummery. Heat apple and rhubarb with 50g of the caster sugar over a medium heat until softened. About 8-10 minutes. Blend to a fine purée.
  • In a seperate saucepan, heat milk with lemon zest slowly until boiling. Simmer for 3 minuted to infuse. Strain mixture through a sieve to remove zest and return milk to the pan.
  • Add in the semolina and the fruit purée and cook until thickened. About 10 minutes.
  • Once thickened, remove from the heat. Take the gelatine sheets out of their water and squeeze out any excess water. Add gelatine to the semolina mixture. Whisk well to incorporate fully and dissolve gelatine.
  • In a bowl, whisk egg yolkd and 100g caster sugar until creamy. Stir into the semolina.
  • Fill a large, deep baking dish with cold water and lots of ice. Stand the pan into the cold water and chill for about 10 minutes.
  • In a large mixing bowl, whip the double cream, being careful not to over whip.
  • Once the semolina mixture has cooled slightly, fold in the whipped cream, carefully until fully combined. Do this slowly ensuring the air in the whipped cream cream isn't lost.
  • Pour the flummery into dariole moulds, filling right to the top and set in the fridge for 3-5 hours.
  • In the meantime, make the syrup. In a saucepan, bring together the water and caster sugar to boil.
  • Add the strawberries and shredded mint then cook for 5 minutes over a medium heat, until softened. Remove from heat and blend the syrup to a purée.
  • Return the syrup to the pan and cook for a further 8-10 minutes until thickened slightly. Remove from heat, set aside & fully cool.
  • Once the flumerries have fully set, use a thin bladed knife to scrape around the insides of the moulds. Dip the moulds into luke warm water for 10 seconds and then turn upside down onto serving plate. (You may need to shake the mould, like you would a bottle of ketchup, whilst holding the bottom to free it from the mould) Pour over some strawberry syrup. Garnish with a sprig of fresh mint and a sprinkling of icing sugar

APPLE & RHUBARB COOLER



Apple & rhubarb cooler image

Enjoy our sophisticated apple & rhubarb cooler. Made with ginger syrup and served with a rosemary garnish, it's a good alcohol-free party option

Provided by Good Food team

Categories     Drink

Time 5m

Number Of Ingredients 6

ice
25ml cloudy apple juice
1 tsp apple cider vinegar
1 tsp of the syrup from a jar of stem ginger
100ml sparkling rhubarb soda
1 rosemary sprig, to garnish

Steps:

  • Fill a tumbler with ice, then pour in the apple juice, cider vinegar, stem ginger syrup and stir. Slowly top up with the sparkling rhubarb soda.
  • Stir again with a sprig of rosemary and leave it in the drink as the garnish.

Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar

APPLE-RHUBARB BETTY



Apple-Rhubarb Betty image

This warm, fruit-filled dessert makes a sweet ending to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

12 ounces rhubarb (2 to 3 stalks), trimmed
1 loaf brioche or other soft bread (6 ounces), crusts removed
8 tablespoons unsalted butter (1 stick), melted, plus more for pan and topping
1 Granny Smith apple, peeled, cored, and sliced into quarter-inch-thick wedges
1/2 cup plus 2 tablespoons dark-brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

Steps:

  • Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
  • Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
  • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

STRAWBERRY-RHUBARB APPLESAUCE



Strawberry-Rhubarb Applesauce image

The slightly sweet, slightly tart flavors of fresh rhubarb, strawberries-and a hint of citrus-shine through in every bite of this springtime spin on traditional applesauce.-Samantha Shupe, Ogden, Utah

Provided by Taste of Home

Time 40m

Yield 4 cups.

Number Of Ingredients 7

4 large Golden Delicious apples, peeled and cut into chunks
2 tablespoons water
2 cups sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
2/3 cup orange juice
1/2 cup sugar
4 teaspoons grated orange zest

Steps:

  • Combine apples and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Stir in the rhubarb, strawberries, orange juice, sugar and orange zest., Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until desired consistency.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

ROSY STRAWBERRY RHUBARB APPLESAUCE



Rosy Strawberry Rhubarb Applesauce image

This delicious applesauce combines the best of both sweet apples and tangy rhubarb. If you don't have the rhubarb, you can substitute frozen cranberries instead. It is great for freezing, canning, or just eating as soon as it is prepared, warm or cold. Everyone who tries it loves it. It makes great gifts in decorative canning jars!

Provided by Mina Y

Categories     Side Dish     Applesauce Recipes

Time 45m

Yield 12

Number Of Ingredients 6

5 large Red Delicious apples, finely chopped
4 cups hulled and halved strawberries
4 cups finely chopped rhubarb
½ cup white sugar
¼ cup water
2 teaspoons vanilla extract, or to taste

Steps:

  • Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.

Nutrition Facts : Calories 105 calories, Carbohydrate 26.4 g, Fat 0.4 g, Fiber 3.9 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 20.5 g

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