Stewed Rhubarb And Raspberries Recipes
STEWED RHUBARB & RED BERRIES
Steps:
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
STEWED RHUBARB AND RASPBERRIES RECIPE
One of my favorite ways to fix rhubarb is by simply stewing it with a little sugar and water. I like to add raspberries, not only for flavor but also for the intense dark pink color that results. Strawberries also go well with rhubarb. After stewing the fruit, chill it and serve it really cold with hot buttered toast for breakfast. From the story: Rhubarb Springeth
Provided by Donna Deane
Categories BREAKFAST, CONDIMENTS, DESSERTS, STOVETOP, EASY, VEGETARIAN, DAIRY-FREE, GLUTEN-FREE
Time 15m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Clean rhubarb stalks, removing leaves and trimming ends. 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. Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB AND RASPBERRIES WITH A MERINGUE LATTICE CRUST
A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 5
Steps:
- Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.
- Preheat the oven to 475 degrees. Make the meringue.
- Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.
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