Strawberry Rhubarb Bostock Recipes

STRAWBERRY-RHUBARB CRUMBLE

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

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.

STRAWBERRY-RHUBARB BOSTOCK

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

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.