Rhubarb With Berries And Candied Ginger Recipes
DELIAS RHUBARB AND GINGER BRULEE
This has stem ginger which is candied ginger. dibs recipe #44081 can be made if you don't have it. It was at waitrose.com. I substituted heavy whipping cream for the double whipping cream. Use a heatproof oval dish 23 x 15 cm. Cooking time is added up. This recipe ran England out of rhubarb; it has got to be special. For zaar 6 tour.
Provided by Dienia B.
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop rhubarb into 2.5 cm chunks.
- Put with demerara sugar, ground ginger, and candied ginger; toss.
- Put in baking dish.
- Bake for 20 minutes at 375 degrees Fahrenheit.
- Stir rhubarb; turn over; bake for 15 minutes more until tender.
- When cooked cool completely.
- Tilt pan so juices come out; press with slotted spoon. Take juices out.
- Turn on broiler.
- Beat cream until thickened.
- Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
- Spoon sugar over the cream right to the edges.
- Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
- Take out and cool.
Nutrition Facts : Calories 517.1, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 36.9, Carbohydrate 67.6, Fiber 3.6, Sugar 58.5, Protein 3.3
RHUBARB BUCKLE WITH GINGER CRUMB
Make and share this Rhubarb Buckle With Ginger Crumb recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; butter a 9-inch round baking pan.
- Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
- Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
- Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
- Gently fold in the rhubarb.
- Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
- Bake for 45-50 minutes, or until lightly golden and firm on top.
- Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Nutrition Facts : Calories 460.8, Fat 22, SaturatedFat 13.4, Cholesterol 100.8, Sodium 317.3, Carbohydrate 61.2, Fiber 1.9, Sugar 35.1, Protein 6.3
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