RUSTIC ORANGE-RHUBARB TART
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
ORANGE RHUBARB PIE
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 383 calories, Fat 18g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 257mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE RHUBARB SAUCE
This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB BUTTER SPREAD
This recipe came about because I wanted to try a different rhubarb recipe (Rhubeena, a simple syrup for cocktails.) In doing that recipe, I didnt want to waste the "mash" left over of the rhubarb. So, I decided to try and can some rhubarb butter with it. To my amazement, it turned out wonderful! I plan on using this on almost...
Provided by Deb Crane
Categories Fruit Breakfast
Number Of Ingredients 9
Steps:
- 1. For the pulp: Start with 3 pounds of rhubarb, cut into 1 inch pieces. Put in a large pot and add 1 cup of water. Heat with lid on pot tilted, or partially covered and bring to a simmer. Let it simmer until the rhubarb falls apart. (about 25-30 minutes)
- 2. Strain the rhubarb/water mixture through a jelly bag over a large bowl. Let it drip out almost all of the juices. I found that when you can hold the bag and squeeze, it is about done. You dont want the pulp to be too dry, but you also want to keep the juices for another recipe I am posting so dont pitch it! :)
- 3. Get your jars ready! Boil 4 half pint jars to sterilize in your water bath canner. Heat the lids in a separate smaller pan. (no need to boil them, just get them simmering)
- 4. Now you have the pulp in the jelly bag, and it is cool enough to handle. (Remember, keep the bowl of juices and refrigerate it for a wonderful simple syrup recipe.)
- 5. Take the pulp and put it in a pot (non-reactive pot please...a.k.a. stainless steel). It should be around 2 cups or so of pulp. Add to the pot, one cup of sugar. ( I used plain white sugar) Add the rest of the ingredients, except for the water. (you will add that as needed, depending on how dry your pulp is... you might need more to prevent burning)
- 6. Bring to a boil and simmer. This is thick, so add the water as needed so it doesnt burn. I simmered until it was about 200 degrees on a candy thermometer. (about 15-20 minutes) It will be the consistency of a frosting, or butter.
- 7. Time to fill your hot sterilized jars! Put the hot pulp in the jars, being careful to wipe the rims for sealing. Add the lids, and screw caps.
- 8. Put the jars back into the water bath, and process for 10 minutes. Take jars out, and cool on a rack. Sit and enjoy the sound of the "popping" as the jars seal.
- 9. For those who dont want to can, you can make this recipe and it will keep in the refrigerator for at least 3 weeks. Canned, it will last up to a year.
RHUBARB-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE RHUBARB BREAD
I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon
Provided by Taste of Home
Time 55m
Yield 2 loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
GLAZED ORANGE-RHUBARB LOAF
An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.
Provided by Elly in Canada
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
- Preheat oven to 350F (180C).
- Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
- Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
- Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
- In a medium-size bowl, beat egg.
- Stir in remaining juice, grated peel and vanilla.
- Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
- Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
- Stir just until evenly combined.
- Batter is very thick.
- Stir in rhubarb mixture and nuts just until evenly distributed.
- Turn into prepared pan. Batter will almost fill the pan. Smooth top.
- Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
- Place pan on a rack.
- Stir orange juice and sugar mixture. Pour over top of hot loaf.
- Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
- Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.
Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8
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