STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB GALETTE
A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.
Provided by Kardea Brown
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
- Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
- Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
- Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.
STRAWBERRY GALETTE
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
- Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
GALETTE OF STRAWBERRIES AND RHUBARB
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
- Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
- Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
- Fold in the one-inch border of the pastry, partially covering the edge of the filling.
- Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 15 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 60 milligrams, Sugar 27 grams, TransFat 1 gram
STRAWBERRY GALETTE
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Provided by Naz Deravian
Categories pies and tarts, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
- Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
- In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
- Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
- Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
- Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
- Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
- Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
- Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
- Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
- Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.
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