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Rhubarb!
- Thread starter angak1
- Start date
mariadnoca
Moderator
So pretty! Whatcha makin'?
mariadnoca
Moderator
Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
http://www.epicurious.com/recipes/food/views/Mascarpone-Cheesecake-with-Rhubarb-Glaze-and-Chocolate-Covered-Strawberries-106436
http://www.epicurious.com/recipes/food/views/Mascarpone-Cheesecake-with-Rhubarb-Glaze-and-Chocolate-Covered-Strawberries-106436
mariadnoca
Moderator
Poached Salmon with Rhubarb Compote and Port Reduction
Poached Salmon with Rhubarb Compote and Port Reduction
By Francois Payard
Poached salmon: (serves 4)
4 Salmon steaks
Tie each steak, season with salt and pepper
Place salmon into pan with 1 inch water
Bring water to a boil, cover, and let salmon steam
Ingredients for rhubarb compote:
10 sticks rhubarb (wash and cut both ends to 3 inch long stalks)
1/2 cup heavy body red wine
1 cinnamon stick
2 teaspoons ground black pepper
1 clove
To make rhubarb compote:
Put spices and wine in a pot and bring to a boil. Add the rhubarb and cook until wine evaporates and the rhubarb softens into compote. Check frequently to prevent burning.
Port wine sauce:
Place 1 cup of port wine in a pan. Boil until it gains a syrup-like consistency. Let cool down and put on the side.
Micro greens:
1 bunch of micro greens
1 tablespoon of lemon juice
1 tablespoon of olive oil
Salt and pepper to taste
Mix micro greens, lemon juice, oil, salt, and pepper in a large mixing bowl.
To serve:
Place the salmon in the middle of the plate. Using a small ice cream scoop, place a scoop of rhubarb compote on top of each salmon steak. Top with the micro greens and drizzle the port sauce around the edges of the plate.
Poached Salmon with Rhubarb Compote and Port Reduction
By Francois Payard
Poached salmon: (serves 4)
4 Salmon steaks
Tie each steak, season with salt and pepper
Place salmon into pan with 1 inch water
Bring water to a boil, cover, and let salmon steam
Ingredients for rhubarb compote:
10 sticks rhubarb (wash and cut both ends to 3 inch long stalks)
1/2 cup heavy body red wine
1 cinnamon stick
2 teaspoons ground black pepper
1 clove
To make rhubarb compote:
Put spices and wine in a pot and bring to a boil. Add the rhubarb and cook until wine evaporates and the rhubarb softens into compote. Check frequently to prevent burning.
Port wine sauce:
Place 1 cup of port wine in a pan. Boil until it gains a syrup-like consistency. Let cool down and put on the side.
Micro greens:
1 bunch of micro greens
1 tablespoon of lemon juice
1 tablespoon of olive oil
Salt and pepper to taste
Mix micro greens, lemon juice, oil, salt, and pepper in a large mixing bowl.
To serve:
Place the salmon in the middle of the plate. Using a small ice cream scoop, place a scoop of rhubarb compote on top of each salmon steak. Top with the micro greens and drizzle the port sauce around the edges of the plate.
mariadnoca
Moderator
Strawberry-Rhubarb Crisp With Brown Sugar Topping
Strawberry-Rhubarb Crisp With Brown Sugar Topping
From Chef Carolyn Weil
Topping
4 ounces (1 stick) unsalted butter, cold
1/2 cup all purpose flour
1 cup oats (either whole or quick cooking)
1/2 cup C&H Pure Cane Brown Sugar
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
Pinch salt
Filling
4 cups strawberries, sliced 1/2 inch thick
2 cups rhubarb, sliced 1/2 inch thick
1/2 cup C&H Pure Cane granulated sugar (+/- depending on rhubarb tartness)
1 tablespoon quick tapioca
1 tablespoon cornstarch
Pinch salt
Cut the butter into 1/4 inch cubes and place it in a bowl with all the other ingredients. Toss everything together and cut in the butter with a pastry blender or by rubbing it between your fingers. Work quickly or the butter will become soft and the mix will pull together. This dough should remain crumbly. Set it aside in the refrigerator while you prepare the fruit.
Preheat the oven to 350°
Toss the fruit together with sugar, tapioca, cornstarch and salt and place into a four quart baking dish and sprinkle evenly with topping. Bake until the topping is crisp and golden brown and fruit is soft with the juices slowly bubbling, about 45 minutes.
Strawberry-Rhubarb Crisp With Brown Sugar Topping
From Chef Carolyn Weil
Topping
4 ounces (1 stick) unsalted butter, cold
1/2 cup all purpose flour
1 cup oats (either whole or quick cooking)
1/2 cup C&H Pure Cane Brown Sugar
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
Pinch salt
Filling
4 cups strawberries, sliced 1/2 inch thick
2 cups rhubarb, sliced 1/2 inch thick
1/2 cup C&H Pure Cane granulated sugar (+/- depending on rhubarb tartness)
1 tablespoon quick tapioca
1 tablespoon cornstarch
Pinch salt
Cut the butter into 1/4 inch cubes and place it in a bowl with all the other ingredients. Toss everything together and cut in the butter with a pastry blender or by rubbing it between your fingers. Work quickly or the butter will become soft and the mix will pull together. This dough should remain crumbly. Set it aside in the refrigerator while you prepare the fruit.
Preheat the oven to 350°
Toss the fruit together with sugar, tapioca, cornstarch and salt and place into a four quart baking dish and sprinkle evenly with topping. Bake until the topping is crisp and golden brown and fruit is soft with the juices slowly bubbling, about 45 minutes.
mariadnoca
Moderator
Strawberry Rhubarb Cobbler, Italian Style
Strawberry Rhubarb Cobbler, Italian Style
INGREDIENTS
Cobbler Dough
2 cups all purpose flour
4 tablespoons sugar
Pinch of salt
1 1/3 cup heavy cream
2/3 cup cornmeal
2 teaspoons baking powder
1/3 cup cold butter, cut into pieces
Filling
8 cups rhubarb, cut into one-inch lengths
1 cup sugar
4 cups strawberries, halved
3 tablespoons cornstarch
Topping
12 ounces Marscapone cheese, softened
1 cup heavy cream
1/2 cup sugar
DIRECTIONS
First, prepare dough. Toss all dry ingredients together, mixing thoroughly. Using a pastry blender or your finger tips, rub in butter, making a coarse breadcrumb-like mixture. Add the cream all at once. Mix with a fork until the dough clings to the fork, forming a ball. Turn out on a lightly floured surface and knead about eight to ten times. Set dough aside to rest.
Now, prepare filling and assemble the dish. Toss fruit, sugar and cornstarch together in a large bowl. Spread fruit mixture evenly in a deep ten-inch baking dish. Pat dough into a flat disk, about one-half inch thick. Cut into ten pie-shaped wedges, Place on top of fruit, leaving a space between each wedge of dough. Brush dough with slightly beaten egg white. Sprinkle with granulated sugar. Bake at 350 degrees for about 45 to 50 minutes, or until juices are thick and bubbly.
Whip cream, blending in sugar. Fold Marscapone cheese into whipped cream. Top each serving with a generous dollop of the cream mixture.
Strawberry Rhubarb Cobbler, Italian Style
INGREDIENTS
Cobbler Dough
2 cups all purpose flour
4 tablespoons sugar
Pinch of salt
1 1/3 cup heavy cream
2/3 cup cornmeal
2 teaspoons baking powder
1/3 cup cold butter, cut into pieces
Filling
8 cups rhubarb, cut into one-inch lengths
1 cup sugar
4 cups strawberries, halved
3 tablespoons cornstarch
Topping
12 ounces Marscapone cheese, softened
1 cup heavy cream
1/2 cup sugar
DIRECTIONS
First, prepare dough. Toss all dry ingredients together, mixing thoroughly. Using a pastry blender or your finger tips, rub in butter, making a coarse breadcrumb-like mixture. Add the cream all at once. Mix with a fork until the dough clings to the fork, forming a ball. Turn out on a lightly floured surface and knead about eight to ten times. Set dough aside to rest.
Now, prepare filling and assemble the dish. Toss fruit, sugar and cornstarch together in a large bowl. Spread fruit mixture evenly in a deep ten-inch baking dish. Pat dough into a flat disk, about one-half inch thick. Cut into ten pie-shaped wedges, Place on top of fruit, leaving a space between each wedge of dough. Brush dough with slightly beaten egg white. Sprinkle with granulated sugar. Bake at 350 degrees for about 45 to 50 minutes, or until juices are thick and bubbly.
Whip cream, blending in sugar. Fold Marscapone cheese into whipped cream. Top each serving with a generous dollop of the cream mixture.
mariadnoca
Moderator
Individual Rhubarb and Raspberry Tartlets
Individual Rhubarb and Raspberry Tartlets
They'll look like they took you the whole day to make — but these Rhubarb and Raspberry Tartlets are surprisingly easy. Makes 8.
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
1/2 pound (1 pint) raspberries
1 cup all-purpose flour, plus more for work surface
2 cups sugar, plus more for sprinkling
Pate Brisée, chilled
Crème fraîche, whipped, for serving
Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle, about 7 inches in diameter and1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of shells over rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to refrigerator to chill at least 30 minutes.
Preheat oven to 400. Remove tarts from refrigerator, brush with water, and sprinkle with sugar. Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minute more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of crème fraîche.
Pate Brisée
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.
Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Makes dough for 8 tartlets.
Individual Rhubarb and Raspberry Tartlets
They'll look like they took you the whole day to make — but these Rhubarb and Raspberry Tartlets are surprisingly easy. Makes 8.
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
1/2 pound (1 pint) raspberries
1 cup all-purpose flour, plus more for work surface
2 cups sugar, plus more for sprinkling
Pate Brisée, chilled
Crème fraîche, whipped, for serving
Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle, about 7 inches in diameter and1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of shells over rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to refrigerator to chill at least 30 minutes.
Preheat oven to 400. Remove tarts from refrigerator, brush with water, and sprinkle with sugar. Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minute more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of crème fraîche.
Pate Brisée
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.
Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Makes dough for 8 tartlets.
mariadnoca
Moderator
^ a few from my files to spur some ideas ^ smileys/smile.gif
Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake
Choose bright red fresh rhubarb for this wonderful spring Dessert – elegant enough for company, homey enough for Sunday Brunch – and cover it with our stunning pink sauce.
3 T butter, melted
2/3 c. granulated sugar
1 lb trimmed rhubarb
1 ½ t. grated orange rind
CAKE:
Use smallest size for grating orange & do not overdo quantity1/ c. butter, softened
3/4 c. granulated sugar
2 eggs
1 t. vanilla
1 ½ c. ap flour
1 ½ t. baking powder
1 t. baking soda
1 t. grated orange rind (do not overdo)
1/4 t. salt
1 c. plain yogurt
Grease sides of a 9" springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2" pieces. Arrange in tight rows in bottom of pan. Chop remaining pieces coarsely; sprinkle on top along with orange rind. Set aside.
Cake:
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, and vanilla. Stir together flour, baking powder and soda, orange rind and salt. Stir half of flour mixture into creamed mixture’ stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges. Wrap foil around bottom of pan and set on baking sheet. Bake in 350 F oven for about 1 hour or until cake springs back when lightly touched. Let cool on rack for 15 minutes.
Invert cake onto serving platter; serve pieces warm topped with sauce. Makes 8-10 servings.
Sauce:
5 c. chopped rhubarb
½ c. gran. sugar
1/3 c. water
1 T. cornstarch
In saucepan over medium heat, bring rhubarb, sugar and water to boil, stirring; simmer for 5 minutes or until tender. Set aside 2 T rhubarb pieces; press remaining rhubarb in sieve to extract 1 c. juice; discard pressed rhubarb (I sure didn’t). Dissolve cornstarch in 1 T. Of the juice. Bring cornstarch mixture and remaining juice to boil in saucepan. Cook over medium heat, whisking constantly, for 3 minutes or until slightly thickened. Stir in reserved rhubarb. Cover and refrigerate until serving. Sauce can be refrigerated for up to 1 week. Makes 1 cup.
Canadian Living, May 1991
Rhubarb Upside-Down Cake
Choose bright red fresh rhubarb for this wonderful spring Dessert – elegant enough for company, homey enough for Sunday Brunch – and cover it with our stunning pink sauce.
3 T butter, melted
2/3 c. granulated sugar
1 lb trimmed rhubarb
1 ½ t. grated orange rind
CAKE:
Use smallest size for grating orange & do not overdo quantity1/ c. butter, softened
3/4 c. granulated sugar
2 eggs
1 t. vanilla
1 ½ c. ap flour
1 ½ t. baking powder
1 t. baking soda
1 t. grated orange rind (do not overdo)
1/4 t. salt
1 c. plain yogurt
Grease sides of a 9" springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2" pieces. Arrange in tight rows in bottom of pan. Chop remaining pieces coarsely; sprinkle on top along with orange rind. Set aside.
Cake:
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, and vanilla. Stir together flour, baking powder and soda, orange rind and salt. Stir half of flour mixture into creamed mixture’ stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges. Wrap foil around bottom of pan and set on baking sheet. Bake in 350 F oven for about 1 hour or until cake springs back when lightly touched. Let cool on rack for 15 minutes.
Invert cake onto serving platter; serve pieces warm topped with sauce. Makes 8-10 servings.
Sauce:
5 c. chopped rhubarb
½ c. gran. sugar
1/3 c. water
1 T. cornstarch
In saucepan over medium heat, bring rhubarb, sugar and water to boil, stirring; simmer for 5 minutes or until tender. Set aside 2 T rhubarb pieces; press remaining rhubarb in sieve to extract 1 c. juice; discard pressed rhubarb (I sure didn’t). Dissolve cornstarch in 1 T. Of the juice. Bring cornstarch mixture and remaining juice to boil in saucepan. Cook over medium heat, whisking constantly, for 3 minutes or until slightly thickened. Stir in reserved rhubarb. Cover and refrigerate until serving. Sauce can be refrigerated for up to 1 week. Makes 1 cup.
Canadian Living, May 1991