Strawberry Rhubarb Consommé Recipes

Steps:

• Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
• Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
• Spoon batter evenly over rhubarb mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

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:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Steps:

• Cut the rhubarb into small pieces and put it through a juicer. Rhubarb fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 2 cups. Adjust the color with grenadine to make it a light pink.
• Pour about 1/2 cup of the juice into a small glass bowl and sprinkle the gelatin over the surface. Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted. Pour into the rest of the rhubarb juice and stir for about 1 minute.
• Pour into a whipped cream maker and screw on a fresh N2O charger. Shake vigorously for about 2 minutes. Refrigerate for at least 2 hours, shaking vigorously every 30 minutes or so, as the gelatin sets, or for up to 1 week.
• Remove the zest from the orange and lemon with a vegetable peeler. Tie the zest in cheesecloth along with the vanilla pod and lemongrass. Juice the orange and lemon. Strain the juices and reserve.
• Put the strawberries, rhubarb, elderflower cordial, Moscato d'Asti, water, and grenadine in a saucepan and bring to a boil over medium-high heat. Add the cheesecloth sachet, reduce the heat, and simmer the soup for 10 minutes. Remove from the heat and let cool to room temperature.
• Remove the sachet and liquefy the soup with an immersion blender. Strain through a fine strainer set over a bowl or pitcher (discard the solids). Whisk in the orange and lemon juices and chill thoroughly before serving or for up to 3 days.
• Bring 2 cups of the water to a boil in a small saucepan. Add the tapioca and simmer, stirring occasionally, for about 10 minutes. The tapioca will have lost about half its opacity. Drain and rinse the tapioca. Bring the remaining 2 cups water to a boil and add the tapioca. Cook until the tapioca has lost all its opacity, another 2 to 3 minutes. Large pearls will take longer to cook. Drain, and rinse well in cold water to remove the excess starch. Put the tapioca in a container with 1 cup of the simple syrup and refrigerate until you're ready to serve.
• Blanch the basil in boiling water for 15 seconds. Drain, refresh in ice water, and drain again. Squeeze out all of the water and put the basil in a blender. Add the remaining 1/4 cup simple syrup and blend on high for at least 1 minute, to make a smooth puree. Line a strainer with a few layers of cheesecloth. Strain the basil syrup (discard the solids) and refrigerate until you're ready to serve or for up to 1 week.
• Drain the tapioca. Stir the basil syrup into the tapioca and add a spoonful to a small glass. Pour in the consommé over the back of a spoon to help keep the layers distinct. Shake the whipped cream maker and top the glass with a shot of rhubarb foam. Sprinkle with sliced basil, if desired. Repeat for each serving.
• You could serve the consommé without the basil tapioca and foam, just with the Thai basil.