Rhubarb And Strawberry Breakfast Crostini Recipes

RASPBERRY RHUBARB CROSTATA

Raspberry Rhubarb Crostata image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch
4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water for egg wash
Turbinado or demerera sugar, such as Sugar in the Raw

Steps:

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
For the filling, 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 heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

RHUBARB AND STRAWBERRY BREAKFAST CROSTINI

Rhubarb and Strawberry Breakfast Crostini image

You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces
1 cup sugar
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons minced peeled fresh ginger
2 1-pint containers fresh strawberries, hulled, quartered lengthwise
1 cup fresh ricotta cheese
12 diagonal baguette slices, toasted

Steps:

Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.
Spread ricotta cheese over toasts. Top with generous spoonful of preserves.

STEWED STRAWBERRY AND RHUBARB

Stewed Strawberry and Rhubarb image

This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

Provided by Fishydo9

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

6 cups peeled and chopped rhubarb
2 cups strawberries, hulled and quartered
½ cup white sugar
1 pinch salt
1 cup half-and-half, or as needed

Steps:

Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g

STRAWBERRY BALSAMIC CROSTINI RECIPE BY TASTY

Strawberry Balsamic Crostini Recipe by Tasty image

Here's what you need: baguette, olive oil, kosher salt, ricotta cheese, strawberries, balsamic glaze

Provided by Katie Aubin

Categories Snacks

Time 30m

Yield 12 crostini

Number Of Ingredients 6

Ingredients

12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
olive oil, to taste
kosher salt, to taste
¾ cup ricotta cheese
6 strawberries, sliced
balsamic glaze, for drizzling

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
Spread 1 tablespoon of ricotta over each crostini. Top with 4 slices of strawberry and drizzle with balsamic glaze.
Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 2 grams

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