Strawberry Rhubarb Jalousie | Fruit dessert | Sweet and tart | Rhubarb recipe | Strawberry delight
Strawberry Rhubarb Jalousie
A lovely turnover/danish pastry filled with almond frangipane and fresh fruit. The ease of using readymade puff pastry ensures that it comes together easily, but still looks impressive enough for company. Just dust with icing sugar and serve with some ice cream if so desired.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Ingredients
Frangipane, makes enough for 2
• 1/4 cup unsalted butter room temperature
• 1 cup sugar
• 3 eggs
• 1/8 tsp pure almond extract
• 1/2 cup AP flour
• 1 1/2 cups ground almonds
Fruit Filling
• 1 cup heaping, rhubarb chopped into 1/2 inch cubes
• 1 cup heaping, strawberries chopped into small pieces
• 1/4 cup coconut palm sugar or any granulated sugar
• 1 tsp cinnamon
• 5 dashes rhubarb bitters
Jalousie
• 1 14 oz (390 g) block of puff pastry or 2 sheets of frozen puff pastry, thawed in both cases
• 1 egg for egg wash
• 1 tbsp sliced almonds for topping
• icing sugar for dusting
Instructions
Frangipane
1. Cream the softened butter and sugar together until fluffy, about 5 minutes.
Add the eggs, one at a time, until incorporated. Add the almond extract.
Add the flour and ground almonds and mix well. Set aside. Can be made in advance and stored in the fridge. Pull out to warm up while you prepare the fruit.
Fruit filling
1. Preheat the oven to 350F
Combine the rhubarb and strawberries in a bowl. Combine the sugar, cinnamon and bitters in a small bowl. Pour evenly over the fruit and stir to combine. Set aside.
Jalousie
1. On a well floured piece of parchment paper cut to be at least 20x13 inches (place this on your counter so that the shorter ends are up and down when you look at it) roll out the pastry to approximately 15x9 inch rectangle. It should be oriented in portrait, or with the short ends at the top and bottom. It should fit nicely inside the parchment paper
If you are using sheets of puff pastry, line up the longer edges of the two sheets to slightly overlap by 1/2 inch or so. The seam should be in horizontal position when you look down at it. Press down firmly to seal the seam. You won't need to roll these two, as they are now more than large enough.
2. Spoon the frangipane down the middle of the pastry. It shouldn't be wider than 2.5-3 inches. See Notes below.
Spoon the fruit on top of the frangipane.
3. Make incisions on either side of the filling on a slight angle (see photos) , stopping short of the filling itself, each cut about 1 inch apart. You should have strips about 2/5 or so inches long and 1 inch wide.
4.
5. Fold the top fringe across the fruit on a slight angle, pulling gently to cover the fruit. It should just start to meet the other side. But don't force it further. As long as it covers the fruit, you're good.
Fold the opposing fringe over this one, creating a criss cross, pressing gently into each other, so that they adhere.
6. Continue on till you have reached the end. Press the top and bottom ends tightly and under to seal them. Brush away any excess flour from the parchment paper.
7. Gently transfer the pastry to a baking sheet, using the parchment to carry it over. The parchment can remain on the baking sheet.
Egg wash the entire pastry, trying to avoid pulling out any fruit juices.
Sprinkle with the almond slices.
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Bake until golden, about 30-35 minutes. Some of the frangipane may puff up and out, no worries- it's great! Don't be eager to remove too early.
Cool and then dust with icing sugar.
Creme Anglaise
Ingredients
• 235 ml heavy cream
• 10 ml vanilla extract
• 4 egg yolks
• 65 g white sugar
Method
• STEP 1
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• STEP 2
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Strawberry Rhubarb Crisp - Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make summertime dessert!
Crumbles and crisps are very similar the only difference between the two is that crumble has a layer of crumbs, a mixture of sugar, butter flour and sometimes nuts.
And crisps also have a kind of crumble on top, but oats are added into the mix.
Ingredients: (Depending on your baking dish) Mine is 11.5 inches by 8.5
1 lb. fresh Strawberries
Fresh Rhubarb (3-4 medium stalks)
1 cup of sugar
1/4 cup corn starch
2 Tbsp orange juice
1 tsp cinnamon
For the crisp:
1 stick (1/2 cup) butter
1 cup oats (instant or regular)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1tsp baking powder (that will balance out the acidity of the lemon)
Process:
Chop the strawberries and rhubarb into 1/2 pieces and put into a large bowl. Add in the sugar, corn starch, orange juice and cinnamon. Stir to coat the berries and rhubarb.
Pour into an un-greased baking dish and set aside.
In a medium bowl, add the melted butter to the oats, and add brown sugar, baking powder and flour. Stir to combine.
Evenly distribute the topping over the fruits.
Bake in a preheated 375*F oven for 45-50 minutes or until golden brown and bubbly. Let cool slightly before serving to allow fruit sauce to set up.
Serve warm with a scoop of vanilla ice cream.
Enjoy!
(Depending on a season or the location where you live, sometimes it is hard to find fresh rhubarb, so you can use frozen rhubarb instead)
#Strawberry Rhubarb Crisp #Strawberry Rhubarb Crumble #Crisp #Cruble
#Rhubarbcrisp #dessertideas #easy dessert #breadedam
Easy Strawberry Rhubarb Pie
This delicious Strawberry Rhubarb Slab Pie with a crisp Graham cracker butter crust comes together so easily and is PACKED with flavor. When rhubarb is around you've just got to make some yummy desserts with it. That tart flavor brings so much vibrance to any dish it's in and pairs perfectly with summer sweet strawberies. If you haven't made a slab pie, they are so easy and bake right in a sheet pan! This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Strawberry Rhubarb Crumble
There's nothing more classic than the pairing of strawberry and rhubarb. The sweetness of the strawberry balances out the tart flavor of the rhubarb, making their harmonious union sing! When topped with an oat mixture, the crisp texture makes this strawberry rhubarb crumble the perfect dessert for spring!
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Click here for the perfect ice cream to pair with this crumble:
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FOR THE SYRUP
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
- 1 teaspoon vanilla
In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened. Once thickened, remove from heat and add vanilla. (Adding vanilla over the heat will diminish the vanilla flavor.) Set aside.
FOR THE CRUMBLE
- 1 cup flour
- 3/4 cup old fashioned oats
- 1 cup brown sugar
- 1/2 cup chilled butter, cut in small pieces
- 1 teaspoon cinnamon
- 4 cups finely chopped rhubarb
- 1 cup fresh strawberries, hulled and chopped
Mix all dry ingredients then add butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form and no large bits of butter are left. Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top. Place in a preheated 350-degree oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm. Let cool for 30 minutes and serve warm or at room temperature.
#rhubarb #crumble #strawberry #baking #recipe
Rhubarb & Strawberry Crumble Recipe | British Dessert | STEP BY STEP #britishbaking #rhubarb
A beautifully pink and fruity rhubarb and strawberry combination baked with brown sugar, topped with a buttery crumble and walnut topping.
INGREDIENTS:
CRUMBLE LAYER
120g / 1 cup plain flour
30g / ⅓ cup almond flour
100g / ½ cup golden brown sugar
113g / ½ cup butter, cut into small cubes
30g / ¼ cup walnuts, crushed
FRUIT LAYER
65g / ⅓ cup golden brown sugar
1 heaped tablespoon corn starch
300g / 2 cups strawberries, hulled and halved
550g / 4 cups rhubarb, cut into chunky lengths
240ml / ½ cup water
DIRECTIONS:
1. Preheat oven to 375°F (190°C)
2. Combine the flour, almond flour, and sugar
3. Rub in the butter until the mixture resembles breadcrumbs
4. Pour crumble mix into a prepared baking pan
5. Bake for 10 minutes until light golden color
6. In a large bowl mix the sugar, corn starch, and a sprinkle of cinnamon
7. Toss the rhubarb and berries into the bowl and mix until well coated
8. Tip the fruit mixture into a saucepan
9. Add ½ cup of water to the fruit and cook over gentle heat for 5 minutes
10. Tip the cooked fruit mixture into an oven dish
11. Cover the fruit layer with the crumble
12. Crush the walnuts in a pestle and mortar, and mix into the crumble
13. Bake for 20 minutes until the crumble is golden brown
14. Serve with your choice of ice cream or warmed with hot custard British style!
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strawberry rhubarb crisp
Strawberry rhubarb crisp is one of the easiest desserts made with delicious fresh rhubarb, strawberries, gluten-free rolled oats and sweetened with coconut sugar. Serve it with plain greek yogurt, whipped coconut cream or ice cream for a Spring/Summer treat!
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