GINGER RHUBARB CRISP
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.
Provided by Mary Margaret Briggs
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
- Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
- Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g
AMAZING RHUBARB BREAD
This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.
Provided by CountryLady
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
- Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
- Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
- Sprinkle with rhubarb and walnuts (if using).
- Stir until moist but still lumpy.
- Scrape into prepared pan.
- Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
- Cool in pan on a rack for 10 minutes.
- Remove from pan and cool.
- Serve within 24 hours.
Nutrition Facts : Calories 189.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 18.6, Sodium 484.5, Carbohydrate 36.4, Fiber 2.1, Sugar 16.8, Protein 3.8
RHUBARB AND GINGER LOAF RECIPE
Spicy ginger and sticky rhubarb were made to be together in this gorgeous buttery cake. The perfect thing to have with a cup of tea. Get the recipe here:
Provided by Sue McMahon
Time 1h10m
Yield Serves: 6-8
Number Of Ingredients 8
Steps:
- Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
- Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
- Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
- Dust the cake with icing sugar just before serving, either warm or at room temperature.
Nutrition Facts : @context https, Calories 346 Kcal, Sugar 19.7 g, Fat 17.6 g, SaturatedFat 10.3 g, Sodium 0.7 g, Protein 5.9 g, Carbohydrate 41.0 g
RHUBARB BREAD
Make and share this Rhubarb Bread recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Cream butter and sugar.
- Add eggs and milk.
- In a seperate bowl, mix flour, salt and soda.
- Add to creamed mixture.
- Add vanilla and hot rhubarb.
- Pour into a 9 x 5 x 3 inch greased loaf pan.
- Bake one hour at 375 or until done.
- TOPPING:.
- Melt butter in a small pan.
- Add remaining ingredients and stir until well blended. Pour over top of bread.
Nutrition Facts : Calories 2887, Fat 117.5, SaturatedFat 69.9, Cholesterol 701.8, Sodium 3322.9, Carbohydrate 419.4, Fiber 10.4, Sugar 215.9, Protein 42.5
RHUBARB AND GINGER BRIOCHE BREAD PUDDING
Provided by Tamasin Day-Lewis
Categories Milk/Cream Dairy Fruit Dessert Bake Vegetarian Mother's Day Spring Rhubarb Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For rhubarb:
- Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
- For pudding:
- Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
- Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
- Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
- Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
- Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.
GINGERED RHUBARB CHUTNEY
Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.
Provided by Chef PotPie
Categories < 60 Mins
Time 45m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
- Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
- Will keep well in refigerator for weeks, or freeze remainder.
Nutrition Facts : Calories 69.6, Fat 0.1, Sodium 79.9, Carbohydrate 17.3, Fiber 0.8, Sugar 15.5, Protein 0.4
RHUBARB BREAD
We have rhubarb every year, much more than we can use so I am always looking for recipes to use it in.
Provided by Jacqueline in KY
Categories Quick Breads
Time 1h
Yield 2 loafs, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a mixing bowl beat the egg with the honey, melted butter and orange juice.
- Stir in the rhubarb and nuts.
- Sift together flour, baking powder, baking soda, salt and ginger.
- Combine dry and wet ingredients, stirring just to mix.
- Pour into 2 medium loaf pans, greased.
- Bake 35-40 minutes or until the tops feel springy to the touch.
- Cool bread in pans 10 minutes before removing to cool on a rack.
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