Pear Rhubarb And Strawberry Strudel So Easy Recipes

AWESOME RHUBARB-STRAWBERRY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
• Spoon batter evenly over rhubarb mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

STRAWBERRY RHUBARB CURD

Steps:

• Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
• Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
• Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
• Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
• Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.

RHUBARB & PEAR CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
• Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!

Steps:

• Preheat oven to 425 degrees.
• Use parchment paper on cookie sheet.
• Start to prepare your fruit.
• Peel, core and slice your pears.
• Wash your berries and cut in halve.
• Wash and slice your rhubarb, very thin.
• Saute pears and rhubarb in butter for 1 - 2 minutes.
• Remove from heat to cool.
• Add lime zest, sugar and cinnamon, mix gently.
• Now add the fresh strawberries gently into the mix.
• Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
• If necessary, drain the cooled fruit.
• Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
• Brush the melted butter on the edges of the pastry and fold over fruit.
• Place seam side down on prepared cookie sheet.
• Slash the top of the strudel every 2 inches.
• Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
• Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
• Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
• Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.

GINGERED PEAR STRUDEL

Steps:

• In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
• In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
• In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
• Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
• Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

RHUBARB STRUDEL

Steps:

• Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
• Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
• Add the rhubarb and stir just enough to mix all of the ingredients.
• Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
• Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
• Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
• Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
• Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
• Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
• Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
• Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
• If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
• To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
• Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
• Cover with a slightly damp cloth while making the second strudel.
• Repeat the entire process with the second strudel.
• Prick 4 holes along the top of each strudel.
• Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
• Transfer to a wire rack and cool.
• While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
• Serve warm or cold with whipped cream.