Strawberry Rhubarb Puff Recipes

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STRAWBERRY RHUBARB PUFF

This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!

Provided by Chef Glaucia

Categories     Dessert

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 9



Strawberry Rhubarb Puff image

Steps:

  • Heat oven to 400º F.
  • In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
  • Take to the oven, uncovered, for 15 minutes.
  • In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
  • Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
  • Spoon batter over the fruit.
  • Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
  • Bake for 20 - 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 292.5, Fat 10.2, SaturatedFat 1.2, Cholesterol 2.9, Sodium 393.9, Carbohydrate 46.9, Fiber 2.6, Sugar 18, Protein 4.4

16 ounces frozen rhubarb, thawed
10 ounces frozen strawberries, thawed
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup canola oil
2/3 cup milk
2 tablespoons sugar

STRAWBERRY-RHUBARB TART

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 1 (13 by 5-inch) tart, 4 to 6 servings

Number Of Ingredients 11



Strawberry-Rhubarb Tart image

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
  • Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
  • To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
  • For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
  • Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

1 (8-ounce) sheet frozen puff pastry, thawed
1 tablespoon milk
2 cups strawberries, stemmed
1 cup sliced rhubarb (1 large rib, trimmed but not peeled)
1/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 tablespoon currant jelly
1 tablespoon very hot water
Confectioners' sugar, for dusting
Lightly sweetened whipped cream, for serving

STRAWBERRY RHUBARB TURNOVERS

Provided by Guy Fieri

Categories     dessert

Time 1h15m

Yield 8 turnovers

Number Of Ingredients 12



Strawberry Rhubarb Turnovers image

Steps:

  • In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
  • In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
  • Preheat the oven to 375 degrees F.
  • In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
  • In a small bowl, beat the remaining egg and add 1 tablespoon of water.
  • Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
  • Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

1/4 cup water, plus 1 tablespoon
1 pint strawberries, stems removed, plus sliced strawberries for garnish
3/4 cup fresh or frozen rhubarb, (if fresh peel outside layer), cut into 1/2-inch pieces
6 tablespoons sugar, divided
1 teaspoon vanilla extract
1/2 cup whipped cream cheese, room temperature
1/4 cup sour cream
2 eggs, divided
2 teaspoons lemon zest
1/3 cup chopped pistachios
2 sheets frozen puff pastry, from 1 (17-ounce) package, thawed according to package directions
Powdered sugar, for garnish

MINI STRAWBERRY-RHUBARB GALETTES

To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Makes 8

Number Of Ingredients 10



Mini Strawberry-Rhubarb Galettes image

Steps:

  • Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
  • Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
  • Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.

All-purpose flour, for dusting
1 package (14 ounces) frozen puff pastry, preferably all-butter, thawed
8 ounces rhubarb, trimmed and sliced 1/4 inch thick (1 1/2 cups)
8 ounces fresh strawberries, hulled and sliced 1/4 inch thick (1 1/2 cups)
1/2 cup lavender sugar (see note, above) or granulated sugar
1 tablespoon cornstarch
1/8 teaspoon coarse salt
1 large egg white, lightly beaten
Coarse sanding sugar
Whipped cream, for serving

RHUBARB PUFFS WITH OATY STREUSEL TOPPING

A simple seasonal pud with a crunchy topping

Provided by Good Food team

Categories     Dessert, Dinner

Time 35m

Number Of Ingredients 7



Rhubarb puffs with oaty streusel topping image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.
  • Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium

5 sticks rhubarb , cut into 3cm pieces
1 tsp cinnamon
3 tbsp plain flour , plus extra for dusting
5 tbsp soft brown sugar
½ a 500g block puff pastry
3 tbsp unsalted butter
50g rolled oats

RHUBARB PUFF

I came up with this recipe one day when I had some cooked rhubarb left over and needed a dessert for my husband and me. It's also good served with a scoop of vanilla ice cream. -Shirley Kasbee, Hadley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 7



Rhubarb Puff image

Steps:

  • In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside., In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture. , Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown.

Nutrition Facts : Calories 226 calories, Fat 6g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

1-1/2 cups chopped fresh or frozen rhubarb
1/4 cup plus 1 teaspoon sugar, divided
4 tablespoons water, divided
2 teaspoons cornstarch
1 egg yolk
3 tablespoons sour cream
2 egg whites

RHUBARB AND STRAWBERRY PIE

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8



Rhubarb and Strawberry Pie image

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.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

STRAWBERRY RHUBARB PIE

An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.

Provided by foodtvfan

Categories     Pie

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9



Strawberry Rhubarb Pie image

Steps:

  • In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
  • On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
  • Spoon in filling.
  • Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
  • Brush pastry rim with some of the beaten egg.
  • Gently weave strips over the pie to form lattice; trim and flute the edge.
  • Brush lattice with beaten egg. Sprinkle top with sugar if using.
  • Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
  • Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
  • Let stand for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6

4 cups rhubarb, chopped
2 cups strawberries, sliced
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
pastry for a double-crust 9-inch pie
1 egg, beaten for glaze
sugar (optional)

STRAWBERRY RHUBARB PIE

Open top strawberry and Rhubarb tart

Provided by elaineoconnell

Time 1h30m

Yield Makes Pie

Number Of Ingredients 12



Strawberry Rhubarb Pie image

Steps:

  • Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
  • Add the cold butter and pulse again for about 30 seconds.
  • Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
  • Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
  • Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
  • Preheat the oven to 400°F and lightly oil the pie dish.
  • Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
  • On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
  • Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
  • Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve

3 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into 1/2" pieces
6 tablespoons cold vegetable shortening
3-4 tablespoons ice cold water
2 cups rhubarb, sliced into 1/2" pieces
6 cups strawberries, halved
Juice of 1/2 lemon
3/4 cup sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch

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