RHUBARB RASPBERRY CRISP
Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB RASPBERRY CRUMBLE
The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, what's not to love? Heidi Farnworth - Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture., Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 264 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 71mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 5g fiber), Protein 6g protein.
RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES
A low sugar sweet and tart jam that will tickle your taste buds.
Provided by Amber
Categories jam, side dish,
Number Of Ingredients 6
Steps:
- To begin you need fresh raspberries, and rhubarb.
- Raspberries do not need to be crushed, as they will mix well during the cooking process
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine Raspberries, rhubarb, butter, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Skim off any excess foam
- pour into prepared jars leaving ⅛" from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RHUBARB RASPBERRY JAM
My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 60
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g
RHUBARB RASPBERRY PIE
Make and share this Rhubarb Raspberry Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 50m
Yield 1 Pie
Number Of Ingredients 8
Steps:
- Line a pie plate with pastry and trim edges.
- Preheat oven to 425 degrees.
- Combine the rhubarb and raspberries in a large bowl.
- Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
- Pour over fruit mixture and stir gently but well.
- Pour into the prepared pie plate and top with remaining crust.
- Seal edges and crimp.
- Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
- Remove and place on a pie rack.
- Cool to room temp and serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 2680.6, Fat 100.8, SaturatedFat 26, Cholesterol 372, Sodium 2649.6, Carbohydrate 415.3, Fiber 19.2, Sugar 226, Protein 39.6
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
STRAWBERRY RHUBARB JALOUSIE
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
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
RHUBARB-RASPBERRY JALOUSIE
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
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.
RHUBARB RASPBERRY SAUCE
Categories Condiment/Spread Sauce Dessert Easter Quick & Easy Low Sodium Raspberry Chill Rhubarb Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
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RASPBERRY RHUBARB JAM RECIPE - A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
4.8/5 (6)Category PreservesCuisine American, SouthernCalories 598 per serving
- In a 8 to 10-quart saucepan over low to medium heat, cook the raspberries and rhubarb until soft. Lightly mash the fruit with a potato masher and set the pan aside.
- Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.
- In a glass measuring cup, combine 2 cups of the sugar with the pectin. Add the lemon juice and sugar/pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down. Stirring frequently with a wooden spoon. Boil for 1 minute.
- Immediately add the remaining sugar and bring back to a full boil for 1 minute, stirring constantly. Turn the heat to low to keep the jam warm, but not cooking it any further. Skim foam if necessary.
RHUBARB & RASPBERRY JAM - ROSIE MAKES JAM RECIPES
From recipes.rosiemakesjam.com
Category JamTotal Time 50 mins
- Put into a preserving pan with the raspberries and lemon juice and cook over a medium heat until really soft but the pieces of rhubarb are still whole, 20-30 mins. Stirr often to prevent sticking.
- Off the heat, add the sugar and stir to dissolve. We would normally use equal sugar to fruit but a lot of water evaporates from the rhubarb.
- Return to the heat and bring up to a rolling boil. Test for a set after 8-12 minutes, return to the heat to cook for longer if necessary.
RHUBARB-RASPBERRY CRUMBLE RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 30 minsCategory Healthy Berry Crisp & Crumble RecipesCalories 281 per serving
- Preheat oven to 375 degrees F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.
- To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.
- To prepare topping: Combine all-purpose flour, rye flour (if using), brown sugar, baking powder and salt in a mixing bowl. Pinch butter into the flour mixture with your fingertips until it is pea-sized. Squeeze a handful of dough firmly in your palm, then crumble it coarsely over the rhubarb mixture. Continue with the rest of the mixture until the fruit is evenly covered. Sprinkle with pecans.
- Bake until the fruit is bubbling and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.
STRAWBERRY RHUBARB JALOUSIE - THE LEMON APRON
From thelemonapron.com
4.7/5 (3)Category Brunch, DessertCuisine FrenchTotal Time 55 mins
- Cream the softened butter and sugar together until fluffy, about 5 minutes.Add the eggs, one at a time, until incorporated. Add the almond extract.Add the flour and ground almonds and mix well. Set aside. Can be made in advance and stored in the fridge. Pull out to warm up while you prepare the fruit.
- Preheat the oven to 350FCombine the rhubarb and strawberries in a bowl. Combine the sugar, cinnamon and bitters in a small bowl. Pour evenly over the fruit and stir to combine. Set aside.
- On a well floured piece of parchment paper cut to be at least 20x13 inches (place this on your counter so that the shorter ends are up and down when you look at it) roll out the pastry to approximately 15x9 inch rectangle. It should be oriented in portrait, or with the short ends at the top and bottom. It should fit nicely inside the parchment paperIf you are using sheets of puff pastry, line up the longer edges of the two sheets to slightly overlap by 1/2 inch or so. The seam should be in horizontal position when you look down at it. Press down firmly to seal the seam. You won't need to roll these two, as they are now more than large enough.
EASY RASPBERRY RHUBARB FOOL RECIPE - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (8)Calories 264 per servingCategory Dessert or Appetizer
RHUBARB-RASPBERRY SAUCE RECIPE | EATINGWELL
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5/5 (1)Total Time 25 minsCategory Low-Carb Fruit Dessert RecipesCalories 10 per serving
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