BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST
Provided by Alan Michael Parker
Categories Dessert Bake Picnic Kid-Friendly Blueberry Pistachio Summer Family Reunion Rhubarb Potluck Gourmet North Carolina Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
- In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
- Make topping:
- Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
- Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
- Serve crisp warm or at room temperature.
RHUBARB AND PISTACHIOS OVER THICK YOGURT
Steps:
- Cut the rhubarb into 1-inch pieces and put in a small saucepan with 1/4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.
- To serve, put 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.
RASPBERRY, PISTACHIO & LEMON CURD TRIFLES
Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They're easy to assemble and you can easily pack them up in tubs for picnics
Provided by Anna Glover
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
- Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
- Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
- Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.
Nutrition Facts : Calories 1022 calories, Fat 69 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
More about "pistachio rhubarb trifle recipe epicuriouscom"
PISTACHIO PUDDING TRIFLE DESSERT RECIPE - HOSTESS AT HEART
From hostessatheart.com
RHUBARB TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB PISTACHIO PIE - BAKE FROM SCRATCH
From bakefromscratch.com
PISTACHIO RHUBARB TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY AND PISTACHIO CAKE TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
LOVELY LAYERS OF FRUIT: 5 RECIPES FOR SUMMER TRIFLES | KITCHN
From thekitchn.com
EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
From epicurious.com
PISTACHIO RHUBARB TRIFLE | RECIPE | RHUBARB TRIFLE, RHUBARB
From pinterest.com
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
RHUBARB AND PISTACHIO CAKE | RICARDO
From ricardocuisine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE PISTACHIO RHUBARB TRIFLE - YOUTUBE
From youtube.com
PISTACHIO RHUBARB TRIFLE - MEALPLANNERPRO.COM
From mealplannerpro.com
PISTACHIO RHUBARB TRIFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PISTACHIO RHUBARB TRIFLE | RHUBARB RECIPES, TRIFLE RECIPE ... - PINTEREST
From pinterest.ca
You'll also love