STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
STRAWBERRY RHUBARB LEMONADE
Categories Non-Alcoholic Berry Fruit Fourth of July Picnic Kid-Friendly Backyard BBQ Strawberry Lemon Summer Shower Rhubarb Party Gourmet Drink Small Plates
Yield Makes about 7 cups, serving 6.
Number Of Ingredients 7
Steps:
- In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.
STRAWBERRY-RHUBARB COMPOTE
Serve with my Recipe #58721. Any remaining compote would be wonderful served for breakfast or dessert with a spoonful of yogurt or creme fraiche. From Bon Appetit.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Place 1 1/2 pounds strawberries and rhubarb in medium pot.
- Mix in sugar, ginger, lime juice, and peel.
- Cook over high heat until sugar dissolves, stirring often.
- Boil 4 minutes, stirring often.
- Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
- Remove from heat.
- Stir in remaining strawberries.
- Cool.
- Chill until cold at least 1 hour and up to 1 day.
Nutrition Facts : Calories 194.1, Fat 0.7, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 48.3, Fiber 5.3, Sugar 39.9, Protein 2
RHUBARB LEMONADE
I needed to use up a lemon and some rhubarb and after a quick search on the internet, this is what I decided to make. It's tart and sweet and a beautiful pink color. If you want, you can keep the rhubarb pulp after you strain the syrup and add it to some vanilla yogurt or eat it straight out of the bowl. Yummy.
Provided by Mommy2two
Categories Beverages
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Rhubarb Lemon Syrup:.
- Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
- Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
- Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
- Strain the mixture into a clean jar or container and chill.
- Lemonade:.
- Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.
STRAWBERRY-RHUBARB BUCKLE
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
- In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
- Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
- Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
- Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g
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