Baked Rhubarb With Raspberries Recipes

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

RHUBARB RASPBERRY CRISP

Steps:

• In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.

RHUBARB BAKED IN WILD RASPBERRY SYRUP

Steps:

• For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes.
• Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours.
• Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /¿2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use.
• For the baked rhubarb: Preheat the oven to 325 degrees F.
• Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan.
• Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup.
• Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it.
• Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.)
• Serve over vanilla ice cream.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

SIMPLE BAKED RHUBARB

Steps:

• Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
• Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
• In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

RASPBERRY-RHUBARB SLAB PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

RASPBERRY RHUBARB PIE

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

BAKED RHUBARB WITH RASPBERRIES

Steps:

• Preheat the oven to 350°F. In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream.