STRAWBERRY RHUBARB SLUMP
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Provided by Food Network
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
- Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
- Serve in shallow bowls, topped with whipped cream.
RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
JEAN-GEORGES'S MINIMALIST RHUBARB SOUP
Provided by Mark Bittman
Categories salads and dressings, soups and stews, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- String the rhubarb, then cut it into roughly 2-inch lengths.
- Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
- Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 53 grams
STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC
Steps:
- Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
- For the syrup: Bring ingredients to a boil. Set aside to cool.
- For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
- Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)
RHUBARB-RASPBERRY SLUSH
This refreshing drink is a great way to use up excess rhubarb.
Provided by Theresa
Time 4h25m
Yield 20
Number Of Ingredients 7
Steps:
- Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.
- Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.
- Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 27.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 13.8 mg, Sugar 14.7 g
STRAWBERRY-RHUBARB SYRUP
A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.
Provided by Abbey
Categories Syrups
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg
CHILLED RHUBARB AND RASPBERRY SOUP
And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
- Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.
Nutrition Facts : Calories 193 g, Fat 5 g, Protein 3 g
CHILLED RHUBARB SOUP
Chilled fruit soup is one of my favorite things in the summer months. I can't wait to get this recipe out every year!-Laurel Anderson, Pinole, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 1 quart.
Number Of Ingredients 5
Steps:
- In a 3-qt. saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. Cool slightly., In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. , To serve, spoon into bowls; garnish with oranges, kiwi and/or strawberries if desired.
Nutrition Facts :
RHUBARB SOUP
Provided by Linda Wells
Categories appetizer, dessert
Time 45m
Yield Twelve servings
Number Of Ingredients 8
Steps:
- Place the rhubarb, water and sugar in a large pot. Stir and simmer over medium heat for 20 minutes or until the rhubarb is soft.
- Add the cinnamon, lemon slices and red wine and simmer for 15 minutes.
- Remove from the heat and strain the soup through a sieve. Allow the soup to come to room temperature, cover and refrigerate.
- Serve the soup very cold in bowls with a dollop of creme fraiche and julienned rhubarb.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 27 milligrams, Sugar 28 grams
RABARBERSOPPA (RHUBARB SOUP)
Make and share this Rabarbersoppa (Rhubarb Soup) recipe from Food.com.
Provided by BeccaB3c
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash fresh rhubarb and remove skins.
- Cut in pieces and cook in 6 cups of water and the sugar until tender.
- Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.
Nutrition Facts : Calories 172.5, Fat 0.3, SaturatedFat 0.1, Sodium 38.4, Carbohydrate 42.9, Fiber 2.9, Sugar 35.1, Protein 1.6
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