Roasted Rhubarb Confit With Caramel Sauce Recipes

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ROASTED RHUBARB CONFIT WITH CARAMEL SAUCE



Roasted Rhubarb Confit With Caramel Sauce image

This recipe came from Lucy Waverman and was printed in the Toronto Globe and Mail. It can be a make-ahead dish, just needing warming on the stove or in the microwave before serving. A perfect spring dish served over pound cake or ice cream.

Provided by DiLo4602

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups rhubarb
1/4 cup white sugar
1/4 cup corn syrup
1/4 cup brown sugar
1/4 cup blood orange juice

Steps:

  • Preheat oven to 350.
  • Cut rhubarb into 1" slices.
  • Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.
  • Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.
  • Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4.

Nutrition Facts : Calories 187.2, Fat 0.3, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 47.8, Fiber 2.2, Sugar 33.5, Protein 1.2

STRAWBERRY RHUBARB CONFITURE



Strawberry Rhubarb Confiture image

Here is a delicious introduction to the business of canning, which can seem daunting but is made much easier by the right equipment and a good recipe. You'll combine strawberries, rhubarb vanilla and sugar over heat and then follow standard canning instructions, laid out in the recipe's instructions. It all leads up to summer sweetness in a jar that you've made yourself. And don't worry: if your preserves are on the runny side, just call them syrup. No one will mind.

Provided by Cathy Barrow

Categories     dips and spreads

Time 2h

Yield 6 half-pint jars (6 cups).

Number Of Ingredients 6

2 pints (about 2 pounds) fresh strawberries, stemmed and cut into bite-size pieces
2 1/2 pounds rhubarb, trimmed and cut into 1/2-inch dice
3 cups sugar
Juice of one lemon
1 vanilla bean
1/4 teaspoon butter.

Steps:

  • In a large nonreactive bowl, combine the strawberries, rhubarb, sugar and lemon juice. Split the vanilla bean lengthwise and scrape out the pulp. Add the pulp and bean to the bowl. Mix gently but thoroughly. Cover, refrigerate and allow fruit to macerate 6 to 12 hours.
  • Fit a large pot with a rack or line it with a folded kitchen towel. Fill with water and bring to a boil. Sterilize 6 half-pint canning jars by running them through a dishwasher cycle. If boiling them, add jars to the pot and boil for 10 minutes. The jars may be left in the dishwasher or pot until ready to be filled.
  • Strain the liquid out of the berry mixture into a heavy-bottomed large pot. Allow liquid to drain for a few minutes, pressing on the fruit. Set the fruit aside. Place the pot over medium-low heat and slowly bring the syrup to 220 degrees Fahrenheit on a candy thermometer, a strong boil that won't stir down. If your pan is broad and the syrup is not very deep, tilt the pan frequently and place the candy thermometer deep into the syrup, to measure the temperature more effectively. This could take about 45 minutes. Stir frequently.
  • Place the canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften the rubber gaskets.
  • Remove the vanilla bean from the fruit and stir the fruit into the syrup. The boiling will slow, but will come back quickly. Watch the bubbles in the boil as you stir. Foam will form because the water in the fruit is drawn out, to be replaced with the syrup. In about 10 minutes, when the confiture is almost ready, the foam will begin to dissipate, the bubbles breaking more slowly and exposing a clear syrup below.
  • Turn off the heat. Let the bubbling stop. The fruit should have absorbed the syrup and be suspended through the jam. If the fruit is floating, return it to the heat for another 2 minutes of boiling.
  • Some foam may remain in the syrup; add the butter and stir to dispel the last of the bubbles. Ladle the hot preserves into the warm jars, leaving 1/4 inch at the top, just below the first ring on the jar's neck. Wipe the rims of the jars clean with a damp towel. Place the lids, rubber gasket down, facing the glass rim; tighten the rings, and lower the jars into the stockpot of boiling water. Return to a full boil and boil the jars for 10 minutes. (This is called processing.)
  • Transfer the jars to a folded towel to cool for several hours; you should hear them making a pinging sound as they seal.
  • Test the seals by removing the rings and lifting the jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month or reprocessed. Rings and the jars may be reused, but a new flat lid must be used each time jars are processed. Reheat preserves to the boiling point, then continue as before. And relax: If your preserves are on the runny side, just call them syrup and serve warm over pancakes.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 1 gram, Carbohydrate 121 grams, Fat 1 gram, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 110 grams, TransFat 0 grams

ROASTED RHUBARB COBBLER



Roasted Rhubarb Cobbler image

In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 vanilla bean, split lengthwise (or use 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract)
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 7 cups)
3/4 cup/150 grams granulated sugar
1 teaspoon finely grated orange zest
Pinch of kosher salt
3/4 cups/96 grams all-purpose flour, plus more for shaping
2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoon cold unsalted butter, cut into 1/2-inch cubes
1/3 cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
Demerara sugar, for sprinkling
Ice cream, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
  • Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
  • Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
  • Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
  • Remove pan from oven and use tongs to remove the vanilla bean pods.
  • Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
  • Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.

RHUBARB CREME CARAMEL



Rhubarb Creme Caramel image

This dessert would be an elegant finale to Easter dinner. Roasting softens rhubarb, mellows its tartness and removes enough moisture so that the rhubarb pieces float in the velvety creamy custard. A hint of maple syrup further enhances the spring flavours we've anticipated all winter long.

Provided by Chef mariajane

Categories     Dessert

Time P1m25D

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 cups sliced rhubarb (about 1/2 inch thick)
1 cup sugar, divided
1 tablespoon water
1 1/2 cups 18% table cream
3 tablespoons pure maple syrup
4 eggs
1/3 cup whipped cream

Steps:

  • Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
  • Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
  • In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
  • Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
  • In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
  • Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
  • In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
  • Divide custard among prepared custard cups.
  • Pour enough hot water into baking dish to come halfway up sides of custard cups.
  • Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
  • Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
  • Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
  • COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.

Nutrition Facts : Calories 344.6, Fat 15.8, SaturatedFat 8.8, Cholesterol 183.1, Sodium 78.8, Carbohydrate 46.1, Fiber 1.3, Sugar 40.6, Protein 6.6

ROASTED RHUBARB COMPOTE



Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.

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