Baked Rhubarb With Raspberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

RHUBARB BAKED IN WILD RASPBERRY SYRUP



Rhubarb Baked in Wild Raspberry Syrup image

Provided by Amy Thielen

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 7

4 cups fresh raspberries, preferably wild
1 tablespoon fresh lemon juice
About 1 1/2 cups sugar (depending on the amount of raspberry juice produced)
1 1/2 pounds rhubarb (7 to 8 large stalks)
1/4 cup sugar
1/2 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving

Steps:

  • For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes.
  • Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours.
  • Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /¿2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use.
  • For the baked rhubarb: Preheat the oven to 325 degrees F.
  • Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan.
  • Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup.
  • Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it.
  • Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.)
  • Serve over vanilla ice cream.

BAKED RHUBARB WITH RASPBERRIES



Baked Rhubarb with Raspberries image

Categories     Blender     Brunch     Dessert     Bake     Raspberry     Rhubarb     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/3 cups raspberries (about 6 ounces)
3/4 cup firmly packed light brown sugar
1/4 cup very hot water
2 tablespoons unsalted butter, cut into bits
1/4 teaspoon vanilla extract
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
vanilla ice cream or whipped cream as an accompaniment

Steps:

  • Preheat the oven to 350°F. In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream.

ROASTED RHUBARB AND RASPBERRY "PIE"



Roasted Rhubarb and Raspberry

Notes: The centerpiece of my raised garden in my backyard is a big rhubarb plant. Gio and I like to make pies from it. Always trim off the leaves, as they are toxic. This dessert from Tru came out of the need to try to use it as fast as it grows. I serve this "pie" with candied kumquat slices.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 (15 to 18-inch long) stalks rhubarb, trimmed and washed
1 half-pint raspberries, plus 1 half-pint
1/4 cup orange juice
1/2 vanilla bean, split and scraped
1/4 cup sugar
1 teaspoon cornstarch
4 phyllo sheets
4 tablespoons (1 stick) unsalted butter, melted
6 tablespoons sugar
Powdered sugar, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F.
  • Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces.
  • Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
  • If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Make and share this Rhubarb Raspberry Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 8

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Steps:

  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 2680.6, Fat 100.8, SaturatedFat 26, Cholesterol 372, Sodium 2649.6, Carbohydrate 415.3, Fiber 19.2, Sugar 226, Protein 39.6

RHUBARB RASPBERRY CRISP



Rhubarb Raspberry Crisp image

Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Steps:

  • Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  • In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
  • Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

EASY BAKED RHUBARB DESSERT



Easy Baked Rhubarb Dessert image

This is a very tasty and attractive dessert. It's great served warm with ice cream.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-20 servings.

Number Of Ingredients 7

4 cups sliced fresh or frozen rhubarb
1 package (3 ounces) raspberry gelatin
1/3 cup sugar
1 package yellow or white cake mix (regular size)
1 cup water
1/3 cup butter, melted
Ice cream, optional

Steps:

  • Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. , Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired.

Nutrition Facts :

SIMPLE BAKED RHUBARB



Simple Baked Rhubarb image

This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
1/4 cup sugar, plus more for baking dish
1/2 vanilla bean, halved lengthwise
Unsalted butter, softened, for baking dish
Heavy cream, for serving

Steps:

  • Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE



Teenie's Accidental Rhubarb-Raspberry Pie image

Delicious combo...the reason it's an accident is because I didn't realize I had put in the raspberries until it was too late! Still, that pie didn't last very long!

Provided by Christine

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (15 ounce) package frozen prepared pie crusts, thawed
3 tablespoons all-purpose flour
1 cup white sugar
1 egg, beaten
1 cup raspberries
4 cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
  • In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 55 g, Cholesterol 23.3 mg, Fat 16.2 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 313.6 mg, Sugar 26.4 g

RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.

Provided by Brooke Lark

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

3 cups fresh or frozen rhubarb
3 cups fresh or frozen raspberries
6 tablespoons butter, melted
2 tablespoons vanilla
1 1/2 cups sugar
1/2 cup Gold Medal™ all-purpose flour
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 quart vanilla ice cream

Steps:

  • Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  • Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
  • Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
  • Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  • Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Nutrition Facts : ServingSize 1 Serving

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

More about "baked rhubarb with raspberries recipes"

RASPBERRY RHUBARB COBBLER | NOURISHING MEALS®
2020-07-28 6. I love making this summertime dessert when the raspberries are just coming into season. If raspberries are unavailable try fresh strawberries, blueberries, or pears! Ingredients. Filling. 2 ¼ cups fresh or frozen raspberries (10 ounces) 2 cups diced rhubarb. ½ cup. s.
From nourishingmeals.com


RECIPE FOR RHUBARB RASPBERRY PIE - THERESCIPES.INFO
Chill rhubarb filling, covered, at least 30 minutes, or until cold. Preheat oven to 425°F. In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim, leaving a 1/2-inch overhang. Spoon
From therecipes.info


RHUBARB & RASPBERRY CRUMBLE RECIPE - BAKING MAD
Rhubarb is actually a vegetable but is treated as a fruit. The sweetness will vary depending on the type of rhubarb you use so use the sugar quantity as a guideline as you may need to add a little extra. You could also try replacing the raspberries with apples, plumbs or cherries. 55 m Total Time. 15 m Prep Time.
From bakingmad.com


A LOAD OF RHUBARB? KYLEE NEWTON SHOWS YOU WHAT TO DO
10 hours ago 6 green cardamom pods, gently crushed, seeds removed. 15g ginger knob, sliced. 1. Preheat the oven to 200C/190C (fan). 2. Wash and chop the rhubarb into 2cm pieces. Line a large tray with baking ...
From nzherald.co.nz


BAKED RHUBARB WITH RASPBERRIES - COOKEATSHARE
Once Upon a Time in Italy: Baked Penne with Tomatoes and Olive Oil. 876 views. Put uncooked pasta in baking dish (at least 6”x 9”) and cover with olive oil. Add salt
From cookeatshare.com


TOP 10 RHUBARB RECIPES | TASTE OF HOME
2020-03-16 Raspberry-Rhubarb Slab Pie Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
From tasteofhome.com


RASPBERRY RHUBARB BAKE - BIGOVEN.COM
A dessert from Peggy's Kitchen on Mothering.com. - Raspberry Rhubarb Bake
From bigoven.com


BAKED RHUBARB WITH RASPBERRIES RECIPE | EAT YOUR BOOKS
Baked rhubarb with raspberries from The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors. Shopping List; Ingredients; Notes (1) Reviews (0) raspberries ...
From eatyourbooks.com


BAKED RHUBARB WITH RASPBERRIES | RECIPES | WW USA
Bake until the rhubarb is tender, about 30 minutes, stirring very gently halfway through the baking. Place the baking dish on a rack and cool 10 minutes. Meanwhile, toast the pound cake until golden brown. Place 1 slice of cake on each of 6 plates and top evenly with the rhubarb. Serve at once. Yields 1 slice cake and 2⁄3 cup rhubarb per serving.
From weightwatchers.com


EASY ROASTED RHUBARB RECIPE - THE SPRUCE EATS
2021-12-15 Quite often rhubarb is stewed to use in various rhubarb recipes, or recipes using rhubarb. A delicious alternative is to roast the rhubarb in the oven with a little orange juice and brown sugar. This roasting helps the rhubarb to keep its beautiful color, it intensifies the flavor and retains the shape of the rhubarb rather than a mush. Once ...
From thespruceeats.com


BAKED OATMEAL WITH RHUBARB AND RASPBERRIES | BREAKFAST, COBBLER …
Jun 18, 2012 - Okay. Truly, this is 100% breakfast food. I mean, I'm not saying it's not reminiscent of a crisp. And I'm not saying it wouldn't be awesome...
From pinterest.ca


RHUBARB AND RASPBERRY CRUMBLE | DESSERT RECIPES | GOODTOKNOW
2021-11-21 To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar. To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.
From goodto.com


RHUBARB BAKED WITH RASPBERRIES RECIPE
RHUBARB BAKED WITH RASPBERRIES Serves 4 Each serving equals 1 cup of fruit or vegetables. Ingredients • 1 1/3 cups raspberries (about 6 ounces) • ¾ cup firmly packed light brown sugar • 1/4 cup very hot water • 2 Tbsp unsalted butter, cut into bits • ¼ tsp vanilla • 1 pound rhubarb, trimmed and cut into ½-inch pieces (about 4 cups)
From foodreference.com


RASPBERRY RHUBARB PIE — THE FARMER'S DAUGHTER | LET'S BAKE …
2017-06-03 1 TBSP lemon juice. 3/4 tsp cinnamon. 1 tsp vanilla. 1/4 cup + 2 tablespoons flour. 1 tablespoon cornstarch. Directions: 1) Preheat your oven to 425 degrees F. 2) Roll out dough to fit a 9-inch pie plate, and set aside. 2) In a large mixing bowl, mix together rhubarb, lemon juice, sugar, cinnamon, flour and cornstarch.
From the-farmersdaughter.com


RASPBERRY RHUBARB BREAD RECIPE | EATINGWELL
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined. Add the flour mixture and stir until just combined.
From eatingwell.com


EASY RHUBARB RASPBERRY COMPOTE - ABRA'S KITCHEN
2017-06-20 Ways to Use Rhubarb Compote. Layer it with greek yogurt and granola for the ultimate rhubarb parfait. Pile it high on top of pancakes. Serve it over vanilla ice cream. Swirl it into chia pudding. Serve it on a toasted baguette with a smear of goat cheese and a dollop of compote. Bake it inside vanilla cupcakes.
From abraskitchen.com


BAKED RHUBARB WITH RASPBERRIES RECIPE - COOKEATSHARE
Preheat the oven to 350F. In a blender puree the raspberries with the brown sugar and the water, strain the puree through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mix to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently ...
From cookeatshare.com


HENRY’S THREE-TIER RASPBERRY, THYME & ROASTED RHUBARB CAKE
Slowly whisk in the raspberry powder, lemon zest and vanilla paste, then set aside until ready to use. Step 10 Make the roasted rhubarb. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Trim the rhubarb and cut each stem in half to give about 16cm lengths. Slice the rhubarb on a mandolin into long strips about 2–3mm thick and lay the strips ...
From thegreatbritishbakeoff.co.uk


21 DELICIOUS RHUBARB RECIPES TO MAKE NOW • HEARTBEET KITCHEN
2022-05-19 To freeze rhubarb, simple cut the clean stalks into 1/2 inch pieces. Line a baking sheet with parchment paper and spread the rhubarb onto it. Freeze tray for a minimum of 4 hours, or overnight. Transfer frozen rhubarb pieces into a plastic or glass storage container. Rhubarb will last for 9-10 months in the freezer.
From heartbeetkitchen.com


RHUBARB BAKED IN WILD RASPBERRY SYRUP RECIPE - FOOD NEWS
Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir.
From foodnewsnews.com


RHUBARB RASPBERRY CRISP | BLUE FLAME KITCHEN
2019-07-02 Directions. Preheat oven to 350ºF. To prepare crumb topping, combine oats, flour, brown sugar, cinnamon, ginger and salt in a bowl. Using fingertips, rub in butter until mixture is crumbly. Stir in pecans. Combine rhubarb, raspberries, sugar and cornstarch. Spoon into a greased shallow 2 quart baking dish. Sprinkle with crumb topping.
From atcoblueflamekitchen.com


10 BEST BREAKFAST RHUBARB RECIPES | YUMMLY
2022-05-19 Strawberry-Rhubarb Jam Jamie Geller. strawberry rhubarb jam, fresh lemon juice, fruit, rhubarb, fresh lemon juice and 4 more. Blueberry Rhubarb Frozen Yogurt Breakfast Pops Healthy. Delicious. blueberries, graham crackers, maple …
From yummly.com


RHUBARB RASPBERRY COOKIES | BAKE TO THE ROOTS
2019-03-29 Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons and place portions of dough with enough space in between on the baking sheet (between 6-8 max.) – the cookies spread a …
From baketotheroots.de


PERFECT RICE PUDDING WITH BAKED RHUBARB AND ORANGE COMPOTE
9 hours ago 1. Preheat the oven to 200C/190C (fan). 2. Wash and chop the rhubarb into 2cm pieces. Line a large tray with baking paper and spread the rhubarb on, to cover the bottom in one layer. Zest over the ...
From nzherald.co.nz


LAVENDER HONEY AND RASPBERRY-RHUBARB GALETTE - HALF BAKED …
2015-04-17 In a bowl, combine the rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice and 1 cup raspberries. Toss well to combine. Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
From halfbakedharvest.com


BAKED RHUBARB WITH RASPBERRIES - BIGOVEN.COM
Baked Rhubarb with Raspberries recipe: Try this Baked Rhubarb with Raspberries recipe, or contribute your own. Add your review, photo or comments for Baked Rhubarb with Raspberries. American Desserts Fruit Crisps
From bigoven.com


STEWED RHUBARB AND RASPBERRIES RECIPE - LOS ANGELES TIMES
2000-04-12 Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more ...
From latimes.com


RASPBERRY-RHUBARB TRAY BAKE - TEATIME MAGAZINE
2021-02-20 Instructions. Preheat oven to 350°. Line a 13×9-inch pan with parchment paper, and coat with cooking spray. In a large bowl, whisk together flour, ¾ cup sugar, baking powder, and salt. Using a pastry blender or your fingertips, cut or work in butter into mixture until it resembles coarse crumbs. Stir in egg.
From teatimemagazine.com


RHUBARB CRISP WITHOUT OATS - STUDIO DELICIOUS
2017-04-23 Instructions. In a medium mixing bowl, combine the cut rhubarb, raspberries, sugar, vanilla, flour and cinnamon. Carefully mix the ingredients until combined, being careful not to crush the raspberries. Place the flour, sugars, cinnamon, sea salt and butter in a food processor and mix until combined.
From studiodelicious.com


BEST RASPBERRY RHUBARB CROSTATA RECIPES | FOOD NETWORK CANADA
2017-03-24 Step 2. Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the ...
From foodnetwork.ca


RASPBERRY RHUBARB CRUMB CAKE - WOOD & SPOON
2017-05-23 We spread the cake batter into the bottom of a 9″ pan, slather it with the fruit filling, and sprinkle on those brown butter crumbles. After a leisurely bake in the oven, the cake is golden, gooey, and nothing short of delightful. This raspberry rhubarb crumb cake is a new favorite of mine for a number of reasons.
From thewoodandspoon.com


RHUBARB COOKIES RECIPE WITH RASPBERRIES - PIP AND EBBY
2021-05-25 Step 2. In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries. Step 3. Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 ...
From pipandebby.com


Related Search