Rhubarb Oat Dessert Recipes

RHUBARB ICE CREAM

Rhubarb Ice Cream image

Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.

Provided by Diana Rattray

Categories Dessert

Time 2h25m

Yield 20

Number Of Ingredients 9

Ingredients

6 cups fresh rhubarb (diced)
1 1/2 cups sugar
2 cups water
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring (or enough to get the desired color)
3 cups milk

Steps:

Gather the ingredients.
In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
Freeze, following ice cream freezer directions.
Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g

RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING

Rhubarb Crisp With Crunchy Oat Crust and Topping image

This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.

Provided by Diana Rattray

Categories Dessert

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup brown sugar (firmly packed)
1 cup all-purpose flour
3/4 cup rolled oats (quick-cooking)
1/2 cup melted butter
1 teaspoon cinnamon
4 cups fresh rhubarb (diced or sliced into 1-inch pieces)
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon pure vanilla extract

Steps:

Heat the oven to 350 F (180 C/Gas 4).
Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.

Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

RHUBARB OAT DESSERT

Rhubarb Oat Dessert image

I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
1/2 cup chopped walnuts
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cold butter
3 cups sliced fresh or frozen rhubarb
1-1/4 cups cold water, divided
1-1/2 cups sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon red food coloring, optional
Ice cream, optional

Steps:

In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.

Nutrition Facts : Calories 440 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

RHUBARB OAT SHORTCAKES

Rhubarb Oat Shortcakes image

Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.

Provided by Melissa Clark

Categories dessert

Time 1h

Yield 6 shortcakes

Number Of Ingredients 17

Ingredients

1 1/2 cups/180 grams all-purpose flour, more as needed
1 cup plus 1 tablespoon/95 grams old-fashioned oats
1/3 cup/80 grams light brown sugar
1 tablespoon/15 grams baking powder
1/2 teaspoon finely grated orange or lemon zest
1/2 teaspoon fine sea salt
8 tablespoons/115 grams cold unsalted butter (1 stick), cubed
2/3 cup/160 milliliters heavy cream, more for brushing shortcakes
Demerara sugar, for garnish
2 pounds/907 grams rhubarb, trimmed and diced into 1-inch pieces (7 cups)
1 cup/210 grams Demerara sugar
2 tablespoons unsalted butter, melted
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
1/2 cup/118 milliliters heavy cream
1/2 cup/120 grams crème fraîche
1 tablespoon confectioners' sugar or honey (optional)

Steps:

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.

Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram

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