Strawberry Rhubarb Jalousie Recipes

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STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield 6-8

Number Of Ingredients 13

1 pound rhubarb stalks, trimmed and sliced ½-inch thick
½ pound strawberries, hulled and quartered
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

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.

Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg

SURE.JELL STRAWBERRY-RHUBARB JAM



SURE.JELL Strawberry-Rhubarb Jam image

Cook fresh strawberry and rhubarb, sugar & fruit pectin briefly for SURE.JELL Strawberry-Rhubarb Jam. Our homemade strawberry-rhubarb jam is delicious!

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 45m

Yield about 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 5

4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe rhubarb)
1/2 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Remove stems from strawberries; discard stems. Crush strawberries thoroughly. Measure exactly 2-1/4 cups prepared strawberries into 8-qt. stockpot. Finely chop unpeeled rhubarb. Place in medium saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 min. or until rhubarb is tender. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.
  • Stir pectin into prepared fruit mixture in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

STRAWBERRY RHUBARB JALOUSIE



Strawberry Rhubarb Jalousie image

Make and share this Strawberry Rhubarb Jalousie recipe from Food.com.

Provided by Olha7397

Categories     Strawberry

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

390 g frozen puff pastry, thawed ready-made
1 cup strawberry, cut into quarters
1 cup chopped rhubarb
1/4 cup sugar
1 teaspoon cinnamon
1 egg, for egg wash
icing sugar, for dusting
1/4 cup butter, room temperature unsalted
1 cup sugar
3 eggs
1/2 cup all-purpose flour
1 1/2 cups ground almonds

Steps:

  • FRANGIPANE:.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating in eggs completely after each addition.
  • Add flour and almonds and mix until combined well.
  • Set aside until ready to use.
  • ASSEMBLY:.
  • Roll out pastry into a 15 x 9-inch rectangle. Set aside.
  • Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
  • Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
  • Gently place mixed fruit on top of the cream.
  • Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
  • Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
  • Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
  • Continue this process going from right to left like braiding.
  • Seal each end by folding over the excess pastry and pressing it with a fork.
  • Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
  • Allow to cool. Dust with icing sugar and serve.
  • Chef Caesar Guinto.

Nutrition Facts : Calories 1236.5, Fat 72, SaturatedFat 19.7, Cholesterol 242, Sodium 396.9, Carbohydrate 130.4, Fiber 7.7, Sugar 67.3, Protein 23.2

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield 3 1/2 cups

Number Of Ingredients 5

5 cups chopped rhubarb (about ten 12-inch stalks)
3 cups quartered hulled strawberries (about 1 pound)
2 1/2 cups sugar
Zest of 1 lemon plus 2 tablespoons lemon juice
Kosher salt

Steps:

  • Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

RHUBARB-RASPBERRY JALOUSIE



Rhubarb-Raspberry Jalousie image

Categories     Fruit     Dessert     Bake     Raspberry     Spring     Chill     Rhubarb     Phyllo/Puff Pastry Dough     Jam or Jelly     Pastry     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons (1/4 stick) unsalted butter
4 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
1 cup raspberry preserves with seeds
1/4 cup plus 2 tablespoons sugar
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend (for glaze)
Vanilla ice cream

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add rhubarb. Cover and simmer until rhubarb is tender and falling apart, about 10 minutes. Add preserves and 1/4 cup sugar. Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes. Refrigerate filling uncovered until cold, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Preheat oven to 400°F. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16x12-inch rectangle. Cut pastry in half lengthwise, forming two 16x6-inch rectangles. Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
  • Bake pastry until golden brown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut crosswise into 6 pieces. Serve with ice cream.

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