Rhubarb Terrine With Raspberry Sauce Recipes

RASPBERRY RHUBARB SAUCE

Raspberry Rhubarb Sauce image

This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.

Provided by CountryLady

Categories Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 1/2 cups sliced rhubarb (fresh or frozen)
3/4 cup water
1/2 cup sugar
1 lemon, juice and zest of
1/4 teaspoon cinnamon
2 cups raspberries (fresh or previously frozen, unsweetened)

Steps:

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
Remove from heat, stir in remaining ingredients& let cool.

Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2

RHUBARB-RASPBERRY CRUNCH

Rhubarb-Raspberry Crunch image

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

Ingredients

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

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

STEWED RHUBARB & RED BERRIES

Stewed Rhubarb & Red Berries image

Provided by Ina Garten

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups)
1 cup sugar
1/2 teaspoon kosher salt
1 pint fresh or frozen strawberries, hulled and thickly sliced
1/2 pint fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup freshly squeezed orange juice (2 oranges)
2 tablespoons orange liqueur (optional)
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

RHUBARB RASPBERRY SAUCE

Rhubarb Raspberry Sauce image

Categories Condiment/Spread Sauce Dessert Easter Quick & Easy Low Sodium Raspberry Chill Rhubarb Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 cup sugar
1/2 cup water
3/4 pound fresh rhubarb, trimmed and cut into 1/4-inch-thick slices (2 cups total)
1 cup picked-over fresh raspberries, quartered

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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