Rhubarbstrawberryice Recipes

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

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:

• 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 rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

Steps:

• Mix all in a medium saucepan.
• Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.

Steps:

• Combine rhubarb, sugar, water & strawberries in a pan.
• Bring to a boil, reducing for 10-15 minutes, stirring.
• Add marshmallows and lemon juice and cook until marshmallows are melted.
• Put mixture into a large mixing bowl and refrigerate at least 4 hours.
• In chilled bowl, beat whipping cream to soft peaks.
• Fold into the fruit.
• Add food coloring to make a soft pink color.
• Put into ice cream maker and mix.
• Freeze at least 4 hours.

Steps:

• Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
• In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Steps:

• Preheat oven to 375.
• Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
• With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined. Add the butter in 1 tablespoon increments until a crumble topping starts to form.
• Place the fruit filling into a non-metal pan like a ceramic or glass pie pan. Place the crumble topping on top and bake at 375 for 45-55 minutes. Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.

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 large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

Steps:

• In a large saucepan, combine rhubarb and 1/2 cup sugar.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• Pour into a bowl and refrigerate until cold, about 2 hours.
• In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• Process strawberries until finely chopped, but still frozen.
• With motor running, pour in cream.
• Process until creamy, but still frozen, scraping frequently.
• Spoon ice cream into a large bowl.
• Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• Freeze until firm, 2 hours or overnight.
• If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
• Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
• Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
• Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
• Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Steps:

• In a 3 quart saucepan combine all ingredients.
• Heat mixture to boiling over medium heat stirring occasionally.
• Continue to cook until mixture bubbles and thickens,about 10 minutes.
• Remove mixture from heat and cool to room temp.
• Puree mixture in food processor with chopping blade (or in blender).
• Pour into container of ice-cream make and process into ice following manufacturers directions.
• Transfer to freezer container and freeze.
• Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
• Cover with plastic wrap.
• Freeze mixture until firm.
• Break mixture into 1 inch chunks.
• Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
• Put back in freezer until serving time.
• Just before serving let ice stand at room temp for 15 minutes to soften slightly.