How To make Tart Of Rhubarb with Strawberries and Cinnamon Ice Cream
-----------------------------CINNAMON ICE-CREAM
2 dl Milk (7/8 cup)
2 dl Cream (7/8 cup)
4 Egg yolks
80 g Granulated sugar (2 7/8 oz)
3 tb Ground cinnamon
:
DOUGH 80 g Butter (2 7/8 oz)
100 g Granulated sugar (3 1/2 oz)
1 Egg
1 ds Salt
1/2 Vanilla bean, scrapped
3 tb Whipping cream
1/2 Lemon, grated rind
150 g Sifted flour (5 1/3 oz)
100 g Ground almonds (3 1/2 oz)
:
RHUBARB TART 400 g Rhubarb (7/8 lb)
50 g Granulated sugar (1 3/4 oz)
3 tb Water
2 dl Heavy cream (7/8 cup)
2 tb Kirsch
1 Vanilla bean, slit
4 Egg yolks
Butter for the flan ring Flour for dusting 3 tb Coarse sugar
:
StrAWBERRY SAUCE------------------------------ 400 g Strawberries (7/8 lb)
100 g Granulated sugar (3 1/2 oz)
3 tb Water
2 tb Kirsch
Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored. Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually stir in the hot liquid into the egg mixture. Return to saucepan, over LOW HEAT beat until it thickens. Let cool. Freeze. PAStrY DOUGH: Beat butter and sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add vanilla seeds, cream and grated lemon rind. Stir in flour and almonds. Rapidly work into a smooth solid dough. Cover and chill for 1 hour. StrAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread the bottom of a flat pan with sugar and place rhubard on top. Add water and bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355 oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around the edge. Prick with a fork, line with aluminium foil, fill with dry beans and bake blind for 10 minutes. Remove beans and foil, spread the bottom with the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the tart, transfer on plates. Spoon some
strawberry sauce on one side, scoop ice-cream and set on sauce. ~--
How To make Tart Of Rhubarb with Strawberries and Cinnamon Ice Cream's Videos
Strawberry Rhubarb Crumble Pie | Best Strawberry Rhubarb Pie Recipe
Learn how to make the best strawberry rhubarb pie! This strawberry rhubarb crumble pie recipe is so simple! The flaky crust is filled with a sweet but tart strawberry rhubarb filling and then topped with a crunchy, cinnamon and brown sugar crumble. It is the absolute perfect summer dessert!
The full strawberry rhubarb crumble pie recipe can be found at
The recipe to my all butter pie crust can be found at
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How to Make Strawberry Rhubarb Pastry Puffs
Rhubarb is a harbinger of spring and when paired with strawberries, this sweet-tart compote wakes up your taste buds. And when layered with puff pastry and whipped cream – it’s even better. Puff pastry takes this shortcake to another dimension with the flakey, buttery layers. Look for puff pastry sold in sheets. It makes this dessert even easier to execute.
Get the recipe:
Delicious Tart and Sweet Strawberry Rhubarb Pie with Vanilla Ice Cream
Tart and flavorful; strawberry rhubarb pie is one of my family’s absolute favorites. A cold slice of strawberry rhubarb pie topped with ice cream is just about the best dessert you can have on a hot day.
Strawberries have an extremely high water content and can make a pie very soggy. Watch my video and try my method for gently draining as much water out of the strawberries as you can before baking. This ensures that you pie will slice nicely and have just the right amount of syrup glistening on the jewel-like red fruits without being a soggy, soupy mess.
I recommend baking this pie the day before you plan on serving it and chilling it overnight.
Try my method for making a not soggy strawberry rhubarb pie!
#pierecipe #strawberryrhubarbpie #summerdessertrecipe
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Make Classic Strawberry Rhubarb Crisp with Frozen Fruit
Using Frozen Fruit - Classic Fruit Crisp
What’s your favourite fruit for a crisp?
I love strawberry/rhubarb in the spring and apple in the fall. The rest of the year it depend on whichever fruit I have the most of in my freezer.
Tips for using frozen fruit in crisp:
- measure fruit while frozen (5 cups total)
- don’t thaw
- remove ice crystals by rubbing off or rinsing - let drain well
- cut large pieces to 1/4-1/2 inch
- cook an extra 10-15 minutes until the filling is bubbling hard (cover too with foil if needed)
Get my strawberry rhubarb crisp recipe here
Follow for more frozen fruit ideas.
#frozenfruit #fruitcrisp #crisp #strawberryrhubarb #strawberryrhubarbcrisp
#usingfrozenfruit #usewhatyouhave #frozenfood #dessert #fruitdessert #classicrecipe #homecooking #likegrandma
........
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How To Make Strawberry Rhubarb Almond Crisp Dessert Recipe ☀️
Strawberry rhubarb almond crisp is wonderful summer dessert. This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make.
The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started.
Strawberry Rhubarb Crisp Dessert Recipe ☀️
Ingredients:
Topping:
•1 cup old fashioned oats (not instant)
•1/2 cup brown sugar
•1/2 cup all purpose flour
•1/2 teaspoon cinnamon
•1/4 teaspoon salt
•1 cup almond paste
•1 stick (8 tablespoons) softened butter
Filling:
•4 cups of fresh or frozen, sliced
•4 cups of fresh or frozen rhubarb, 1/4 diced
•1 cup sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•1 teaspoon lemon zest
•3/4 teaspoon ground ginger
Directions:
1.Preheat oven to 400 degrees. Set rack in the center of the oven.
For Topping:
1.Using a grater, grate almond paste into a large mixing bowl.
2.Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon.
3.Add soften sliced butter into the bowl.
4.Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
For Filling:
Clean both the strawberries and rhubarb.
2.Dice both strawberries and rhubarb and remove the ends. It does not have to be perfectly sliced since we will be baking it shortly. (You could substitute the strawberries with apple instead which is soooo good.)
3.In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices.
Assembling the ingredients:
1.Pour and spread the strawberry rhubarb mixture into baking dish.
2.Spread crisp topping over entire surface.
3.Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make.
4.Loosely cover top with foil if browning too quickly.
Delicious served warm or cold. But let it cool for at least 10 minutes if you want to eat it shortly after baking. Otherwise, if you try to eat it earlier, you might burn your mouth.
When ready, if you scoop out from the pan, you can see the lovely thick juices. You might still seem some steam.
To get this complete recipe with instructions and measurements, check out our blog
If you have a favorite way, you like to serve the rhubarb crisp with either yogurt or ice cream, we would love to hear how you like to serve it. Leave it in the comments below or tweet us your pics!
xoxo
Karen Grete and Heidi
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Keto Gluten-Free Strawberry Rhubarb Crisp
*Printable Recipe*
Xanthan Gum:
Low Carb Sweetener:
Coconut Flour:
Almond Flour:
Here's what you'll need to make this classic rhubarb dessert...
Ingredients
FILLING
1 1/4 cups diced rhubarb
1 1/4 cups sliced strawberries
1/2 teaspoon xanthan gum
2 tablespoons low carb sugar substitute or 2 1/2 teaspoons Truvia
TOPPING
1/2 cup chopped pecans
2 teaspoons coconut flour
4 teaspoons almond flour
1 tablespoon low carb sugar substitute or 1 1/4 tsp Truvia
1/2 teaspoon cinnamon
dash nutmeg
2 tablespoon butter
*SEE MORE RECIPES*
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