Strawberry Rhubarb Bostock Recipes

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STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

Steps:

  • Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
  • Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
  • Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

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

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-RHUBARB BOSTOCK



Strawberry-Rhubarb Bostock image

If French toast and an almond croissant had a baby, they'd name it bostock. And this breakfast is easier to make than either of those treats: Even junior chefs can mix up the creamy almond frangipane topping in advance; in the morning, simply spread it on brioche slices with strawberry jam and rhubarb and pop them in the oven. They'll emerge crisp on the outside and delicious and custardy on the inside.

Provided by Riley Wofford

Categories     Bread Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1/2 cup finely ground almond flour
1 tablespoon unbleached all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg yolk
1/4 teaspoon pure vanilla extract
4 1-inch thick slices brioche, a day old
1/4 cup strawberry preserves
1 stalk rhubarb
Confectioners' sugar and toasted sliced almonds, for serving

Steps:

  • Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)
  • Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.
  • Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners' sugar and sprinkle with almonds; serve warm.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

Provided by Food Network

Categories     dessert

Time 55m

Yield 3 cups

Number Of Ingredients 5

1/3 to 1/2 cup sugar, depending on desired tartness
1/3 cup water
1 pound rhubarb stalks, cleaned and diced
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice

Steps:

  • In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
  • In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

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