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Post by carnation037 on Jan 18, 2003 21:41:03 GMT -6
Rhubarb-Apple Strudel
Filling: 2 cups sliced rhubarb 3 red Delicious apples 1/2 cup sugar 2 tablespoons grated lemon zest 3 tablespoons golden raisins 2 tablespoons tapioca
Preheat oven to 375 degrees. Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.
Pastry: 12 sheets phyllo dough 1/2 cup melted butter or shortening 1/2 cup finely chopped walnuts
Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack. Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing. Serves 12
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Post by carnation037 on Jan 18, 2003 21:41:43 GMT -6
Rhubarb Strawberry Crisp
1 c. flour 5 tablespoons powdered sugar 1/2 teaspoon salt 1/2 c. butter Mix dry ingredients, cream butter into them. Pat into 9x13 pan. Bake 10-12 minutes at 350°F.<br> 3 c. rhubarb 3/4 teaspoon salt 2 eggs, beaten 1 1/2 c. cugar 1/4 c. flour Mix, spread on top, bake 25 minutes more. Top with 2 pints strawberries and whipped cream. Serves 12-16.
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Post by carnation037 on Jan 18, 2003 21:42:27 GMT -6
Light Rhubarb Crunch
6 cups chopped rhubarb 1 large pkg. raspberry gelatin 1/2 cup orange juice 2 teaspoons vanilla 2/3 cup flour 1/3 cup oatmeal 1/2 cup brown sugar 1 teaspoon cinnamon 2 tablespoons margarine 2 tablespoons orange juice
Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Blend remaining ingredients in a small mixing bowl until crumbly. Sprinkle crumbs over rhubarb mixture. Bake uncovered for 45 minutes at 350°F, just until bubbly.
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Post by carnation037 on Jan 18, 2003 21:43:38 GMT -6
Rhubarb Crisp
4 cups rhubarb, slightly sugared 2 tablespoons lemon juice Place rhubarb in baking dish, sprinkle with lemon juice. 1/2 cup all-purpose flour 1/2 cup brown sugar, firmly packed 1/2 cup rolled oats 1/4 cup co-op margarine 1 teaspoon cinnamon Pinch nutmeg
Crumble together and sprinkle over the rhubarb. Bake at 375°F for 30 minutes. Makes 6 servings.
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Post by carnation037 on Jan 18, 2003 21:44:22 GMT -6
Honey Rhubarb Crumble
5 1/2 cups 1/2-inch sliced rhubarb (about 1 1/2 lbs.) 1/4 cup honey 1 tsp. grated lime rind or dried lemon peel vegetable cooking spray 1/3 cup regular oats 1/3 cup all-purpose flour 1/4 cup brown sugar, packed 3 T. chilled stick margarine, cut into small piece 1 1/2 cups vanilla nonfat frozen yogurt
Combine the first 3 ingredients in a bowl, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375°F for 40 minutes or until rhubarb is tender. Serve with frozen yogurt. Yield: 6 servings.
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Post by carnation037 on Jan 18, 2003 21:45:01 GMT -6
Orange Rhubarb Cobbler
3/4 cup granulated sugar 6 tablespoons cornstarch 1/2 cup water 2 tablespoons butter, melted, (divided use) 1/2 teaspoon ground nutmeg or mace 8 cups chopped naval orange flesh, drained well (7 to 9) 2 cups diced fresh rhubarb 1 cup old fashioned oats 1/2 cup firmly packed light, brown sugar 2 tablespoons orange juice Preheat oven to 450°F.<br> Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit. Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.
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Post by carnation037 on Jan 18, 2003 21:45:33 GMT -6
Pear Rhubarb Cobbler
Filling: 1 pk frozen rhubarb (10 ounces) 3 ripe pears, any variety 2 tb water 1/4 c sugar * 2 tb cornstarch 1/4 ts cinnamon 1 tb cinnamon candies (red hots) 1/8 ts salt 1 1/2 tb butter or margarine
Crust: 1 1/4 c biscuit mix 1 tb sugar 2 tb melted butter 1/2 c milk * Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400°F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.
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Post by carnation037 on Jan 18, 2003 21:46:12 GMT -6
Rhubarb and Apple Cobbler
Rhubarb and Apple Mixture: 1 pound rhubarb, sliced thinly on the bias 1 pound Rome or McIntosh apples, sliced thinly 2 tablespoons lemon juice 2 tablespoons unbleached flour 2 tablespoons cornstarch 1/2 cup honey 1/2 cup apple juice 1 teaspoon salt Combine all ingredients in a mixing bowl
Cobbler Topping: In a separate bowl combine the following: 2 cups whole wheat flour 4 egg whites (or 1/2 cup egg substitute) 1/2 cup nonfat yogurt or buttermilk 1/2 cup apple juice or honey
Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375°F oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top. Yield: 6 or more servings
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Post by carnation037 on Jan 18, 2003 21:46:55 GMT -6
Spiced Raspberry Rhubarb Cobbler
Filling: 1 cup sugar 2 1/2 tsp cornstarch 1 tsp cinnamon 1 1/2 tsp grated fresh ginger 1/8 tsp ground cardamom 2 lbs fresh rhubarb, diced (6 cups) 14 oz fresh raspberries 1/2 Tbs butter
In a saucepan combine sugar, cornstarch, cinnamon, ginger and cardamon. Add rhubarb and combine t horoughly. Add butter. Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes). Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.
Cobbler Dough:
1 1/4 cups flour 2 tsp sugar 1 tsp baking powder 1 tsp grated orange peel 1 tsp grated fresh ginger Pinch of salt 5 Tbs butter, chilled and diced small 2/3 cup buttermilk
Preheat oven to 375°F. Combine combine first 6 ingredients. With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal. Combine all but 1 tablespoon of the buttermilk with the dry ingredients. Stir just until moistened. Knead the mixture gently in the bowl just until it holds together. On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes. Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. Bake for 30 minutes. Turn oven down to 350°F and continue baking another 10-15 minutes until golden brown and fruit is bubbling.
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Post by carnation037 on Jan 18, 2003 21:47:33 GMT -6
Rhubarb Raisin Crumble
1 1/2 lb rhubarb, 1-inch slices 1/4 c strawberry preserves 1/4 c raisins 1/2 tb orange zest, finely minced or grated 1 c granola maple syrup to taste
Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375°F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more. Add maple syrup to taste if more sweetness is desired.
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Post by carnation037 on Jan 18, 2003 21:48:13 GMT -6
Rhubarb Strawberry Cobbler
Filling: 1 1/4 c sugar 3 T flour, all purpose 1 1/2 t cinnamon 1 1/2 t orange rind 6 c rhubarb, coarsely chopped 3 c strawberries, sliced
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries, toss well. Spread mixture in 13 x 9 in. baking dish. Bake in 400°F oven 10 minutes.
Topping: 1 1/2 c flour, all purpose 3 T sugar 1 1/2 t baking powder 1/2 t baking soda 1/4 t salt 3 T margarine, chilled 1 c buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400°F oven 25 minutes or until topping is golden brown and has risen.
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Post by carnation037 on Jan 18, 2003 21:48:50 GMT -6
Country Rhubarb Dessert
2 cups fresh rhubarb, in 1/2" piece 1 cup flour 1/2 cup butter, softened 1/3 cup confectioner's sugar 3 eggs 1 1/4 cups sugar 1/4 cup flour 1 teaspoon baking powder 1 teaspoon vanilla 1/4 teaspoon salt whipped cream strawberries, for garnish
Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan. Bake at 350° for 15 minutes until golden. While crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat until very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. Bake at 350°F for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.
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Post by carnation037 on Jan 18, 2003 21:49:58 GMT -6
Rhubarb Strawberry Nut Tart
Brown Butter Sugar Crust: 1 1/2 sticks unsalted butter 2 c all-purpose flour 1/4 c granulated sugar 1/2 t salt 1 lemon, finely grated zest 3 egg yolks, hard-cooked, chill & mash 1 large egg 2 T water
To prepare the crust: In a small saucepan melt the butter and watch carefully, cook for about 5 minutes, shaking the pan occasionally, until the butter turns golden. Pour into a small heatproof bowl and resolidify in the refrigerator or freezer until firm. Then cut into small pieces. In a food processor combine the flour, sugar, salt and lemon zest. Add the hard-cooked egg yolks and process until incorporated into the flour. Add the whole egg and process; add just enough water to hold the dough together. DO NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH. (You can also combine the dough by hand.) Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking spray (e.g., PAM). Press the dough onto the bottom and up the sides of the pan. Set aside.
Filling: 1 c walnuts, hazelnuts or pecans, finely ground 1 c granulated sugar 1/4 c all-purpose flour 1 T grated orange zest 2 c rhubarb, cut in 1/2" pieces 2 c whole small strawberries, or halved larger strawberries Spread the nuts over the dough in the pan. Combine the sugar, flour, orange zest, rhubarb and strawberries in a bowl. Set aside while preparing the topping.
Topping: 1/2 c firmly packed brown sugar 1 t ground cinnamon 1 c all-purpose flour 1/2 c unsalted butter,softened Combine the brown sugar,cinnamon and flour. Add the butter and work together to form coarse crumbs. Set aside. Stir the fruit and pour into the crust. Sprinkle the topping over the filling and place tart on a baking sheet. Place on the lowest oven rack of a preheated 400°F. oven and bake 50 minutes, until the juices are bubbly and the crust is browned. Serves: 10-12
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Post by carnation037 on Jan 18, 2003 21:50:47 GMT -6
Sour Cream Rhubarb Squares
1/2 cup white sugar 1 tablespoon butter or margarine 1 1/2 cups packed brown sugar 1 egg 1 teaspoon baking soda 1 cup sour cream 1/2 cup chopped nuts 1 teaspoon ground cinnamon 1/2 cup shortening 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups rhubarb, cut into 1/2 inch pieces
Preheat oven to 350F°. Grease and flour 13"x9"x2" inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake for 45 to 50 minutes. Cut in squares and serve warm or cool.
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Post by carnation037 on Jan 18, 2003 21:51:41 GMT -6
Strawberry Rhubarb Amaretti Crisp
Fruit filling: 1 quart strawberries, washed, hulled, quartered, patted dry 1 pound rhubarb cut into 1 inch pieces (~ 3 1/2 cups) 2 tsp fresh lemon juice 1/2 cup sugar 1 1/2 tablespoons cornstarch 1/2 tsp ground cinnamon Amaretti topping: 1/2 cup cold, unsalted butter 1/2 cup all-purpose flour 1/4 cup sugar 1/2 cup toasted almonds 1 2/3 cups coarsely crushed amaretti cookies
Preheat oven to 350° F and place oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish. To make fruit filling, in a large mixing bowl combine strawberries, rhubarb, and lemon juice. Sprinkle with sugar, cornstarch, and cinnamon, toss until evenly covered. Pour fruit mix into prepared baking dish. For the amaretti topping, in a large mixing bowl combine the butter, flour, and sugar with a hand-held pastry blender. Add butter, toasted almonds, and crushed cookies. Mix well. Spread amaretti topping over fruit filling. Bake in 350° F oven 40-45 minutes or until fruit is bubbly. Rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is done, cover lightly with foil. Serve warm, with vanilla ice cream if desired. Serves 8.
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