Strawberry Rhubarb Jalousie Recipes

Steps:

• FRANGIPANE:.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, beating in eggs completely after each addition.
• Add flour and almonds and mix until combined well.
• Set aside until ready to use.
• ASSEMBLY:.
• Roll out pastry into a 15 x 9-inch rectangle. Set aside.
• Combine strawberries, rhubarb, sugar and cinnamon in a bowl and mix. Set aside.
• Spoon frangipane into the centre of the pastry lengthwise, creating a long line of cream down the middle.
• Gently place mixed fruit on top of the cream.
• Make incisions on either side of the pastry, 2 inches from the outside on a diagonal towards the outskirt of the pastry, creating a fringe on the left and right side of the pastry.
• Egg wash the pastry on either side of the cream and fruit to create a glue for the pastry to stick to.
• Fold over the fringe of pastry over the centre filling, pressing the end of the fringe into the egg wash and allowing it to stick.
• Continue this process going from right to left like braiding.
• Seal each end by folding over the excess pastry and pressing it with a fork.
• Brush the whole jalousie with egg wash and bake in a 350 degree Fahrenheit oven for approximately 15 to 20 minutes until golden in colour.
• Allow to cool. Dust with icing sugar and serve.
• Chef Caesar Guinto.

Steps:

• Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
• Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
• Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add rhubarb. Cover and simmer until rhubarb is tender and falling apart, about 10 minutes. Add preserves and 1/4 cup sugar. Cook uncovered until very thick and reduced to 2 cups, stirring frequently, about 35 minutes. Refrigerate filling uncovered until cold, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16x12-inch rectangle. Cut pastry in half lengthwise, forming two 16x6-inch rectangles. Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 tablespoons sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
• Bake pastry until golden brown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut crosswise into 6 pieces. Serve with ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.