Strawberry Rhubarb Consommé Recipes

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
• Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
• In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
• Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
• Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
• Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
• Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

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.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

RHUBARB-STRAWBERRY CONSERVE

Steps:

• Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
• Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

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 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.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY-RHUBARB SYRUP

Steps:

• Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
• Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
• Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
• Remove syrup from heat. Serve warm or cold.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

STRAWBERRY-RHUBARB CONSOMMé

Steps:

• Cut the rhubarb into small pieces and put it through a juicer. Rhubarb fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 2 cups. Adjust the color with grenadine to make it a light pink.
• Pour about 1/2 cup of the juice into a small glass bowl and sprinkle the gelatin over the surface. Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted. Pour into the rest of the rhubarb juice and stir for about 1 minute.
• Pour into a whipped cream maker and screw on a fresh N2O charger. Shake vigorously for about 2 minutes. Refrigerate for at least 2 hours, shaking vigorously every 30 minutes or so, as the gelatin sets, or for up to 1 week.
• Remove the zest from the orange and lemon with a vegetable peeler. Tie the zest in cheesecloth along with the vanilla pod and lemongrass. Juice the orange and lemon. Strain the juices and reserve.
• Put the strawberries, rhubarb, elderflower cordial, Moscato d'Asti, water, and grenadine in a saucepan and bring to a boil over medium-high heat. Add the cheesecloth sachet, reduce the heat, and simmer the soup for 10 minutes. Remove from the heat and let cool to room temperature.
• Remove the sachet and liquefy the soup with an immersion blender. Strain through a fine strainer set over a bowl or pitcher (discard the solids). Whisk in the orange and lemon juices and chill thoroughly before serving or for up to 3 days.
• Bring 2 cups of the water to a boil in a small saucepan. Add the tapioca and simmer, stirring occasionally, for about 10 minutes. The tapioca will have lost about half its opacity. Drain and rinse the tapioca. Bring the remaining 2 cups water to a boil and add the tapioca. Cook until the tapioca has lost all its opacity, another 2 to 3 minutes. Large pearls will take longer to cook. Drain, and rinse well in cold water to remove the excess starch. Put the tapioca in a container with 1 cup of the simple syrup and refrigerate until you're ready to serve.
• Blanch the basil in boiling water for 15 seconds. Drain, refresh in ice water, and drain again. Squeeze out all of the water and put the basil in a blender. Add the remaining 1/4 cup simple syrup and blend on high for at least 1 minute, to make a smooth puree. Line a strainer with a few layers of cheesecloth. Strain the basil syrup (discard the solids) and refrigerate until you're ready to serve or for up to 1 week.
• Drain the tapioca. Stir the basil syrup into the tapioca and add a spoonful to a small glass. Pour in the consommé over the back of a spoon to help keep the layers distinct. Shake the whipped cream maker and top the glass with a shot of rhubarb foam. Sprinkle with sliced basil, if desired. Repeat for each serving.
• You could serve the consommé without the basil tapioca and foam, just with the Thai basil.