Berry Rhubarb Sauce Recipes

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

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.

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Steps:

• In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
• Stir in cinnamon. Serve sauce warm or chilled.

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

Steps:

• Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids., Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.

Steps:

• Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
• Add water to mixture and bring to a boil slowly, uncovered.
• Cook for 1 to 5 minutes, until your rhubard is soft.
• Cool, cover and refrigerate for several hours before servings.
• Can add a dash of whipping cream to the top if you like for that extra touch.

Steps:

• In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
• In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

Steps:

• Custard cups:.
• Preheat oven to 350F (180C).
• Lightly coat or spray a 12-cup muffin tin with oil.
• Place 1 phyllo sheet on a large cutting board.
• Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
• Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
• Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.
• Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
• Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
• Custard:.
• In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
• Stir in orange peel.
• Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
• Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
• Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
• Berry-rhubarb sauce:.
• Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.
• Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
• Place over medium heat. You do not have to add any water - juices come out of the fruit as it cooks.
• Stir often until a thick sauce forms, 10 to 15 minutes.
• Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
• To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
• Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.