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
RHUBARB AND GINGER COOKIES
Two types of cookies using the same base 'dough'. They're both flavorsome, nutty and crunchy! Sure to please any taste buds.
Provided by TalesoftheKitchen
Categories Dessert
Time 55m
Yield 16-18 cookies, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
- After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
- Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
- Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
- Once ready, remove the cookies from the oven and allow them to cool on a rack.
- With the leftover dough you can make a second type of cookies.
- Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
- These cookies are not very sweet, but they're very flavorsome, nutty and crunchy!
- Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.
Nutrition Facts : Calories 200.7, Fat 6.2, SaturatedFat 1.9, Sodium 88.7, Carbohydrate 34, Fiber 2.2, Sugar 9.7, Protein 3.7
RHUBARB & GINGER CRUMBLE
This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
- Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
- Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
- Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.
Nutrition Facts : Calories 705 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB & GINGER NO-GIN FIZZ
Toast the new year with this fabulous rhubarb and ginger no-gin fizz. Made with a flavourful, non-alcoholic botanical tipple, it's a perfect mocktail for celebrations
Provided by Katie Hiscock
Categories Drink
Time 10m
Number Of Ingredients 7
Steps:
- Put the rhubarb, the rhubarb syrup, sugar, stem ginger and 1 tbsp water in a small pan and bring to a gentle simmer, breaking up the rhubarb with a back of a spoon. Remove from the heat and leave to infuse for 1 hr. Strain into a jug, pressing the rhubarb through to release all the juice. Discard the solids and leave to cool completely. Will keep, chilled, for up to two days.
- Put 1 tbsp of the prepared rhubarb ginger syrup into the bottom of four champagne flutes. Divide the lime juice between the glasses, about 1 tsp each. Add the non alcoholic rhubarb & ginger flavour gin to each glass and stir with a bar spoon or teaspoon. Top the flutes up with the chilled nosecco and put a piece of crystallised ginger onto the side of each glass to serve.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.06 milligram of sodium
RHUBARB & GINGER CRèME BRûLéE
Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
- For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
- Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.
Nutrition Facts : Calories 674 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
More about "rhubarb and ginger cookies recipes"
TWO-BITE RHUBARB OATMEAL COOKIES | HALF HER SIZE
From platefullofgrace.com
5/5 (4)Total Time 32 minsCategory DessertCalories 83 per serving
31 BEST RHUBARB RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
RHUBARB GINGER GALETTE RECIPE
From simplyrecipes.com
RHUBARB GINGER SIMPLE SYRUP - GARLIC & ZEST
From garlicandzest.com
RHUBARB COOKIES RECIPE
From allrecipes.com
Cuisine AmericanTotal Time 3 hrs 10 minsCategory DessertCalories 139 per serving
DAY 122 – RHUBARB AND GINGER COOKIES – NEW DAY, NEW THING
From newday-newthing.com
Estimated Reading Time 2 mins
RHUBARB & GINGER MUFFINS | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
RHUBARB AND GINGER LOAF | BAKING RECIPES | GOODTO
From goodto.com
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
STRAWBERRY RHUBARB PIE RECIPE
From thespruceeats.com
STEWED RHUBARB WITH GINGER COOKIES RECIPE
From bakerrecipes.com
STEWED RHUBARB WITH GINGER - MONASH FODMAP
From monashfodmap.com
ANNA JONES’ RECIPES FOR ROAST RHUBARB AND CHEWY RHUBARB COOKIES
From theguardian.com
RHUBARB COOKIES - KITCHEN DIVAS
From kitchendivas.com
WHITE CHOCOLATE, GINGER AND RHUBARB COOKIES – FLOURIST
From flourist.com
ZABAGLIONE WITH RHUBARB, STRAWBERRIES, AND GINGER COOKIE CRUMBLE
From abeautifulplate.com
63 RHUBARB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COOK THIS: FOUR SAVOURY AND SWEET SPRING RECIPES FROM RHUBARB
From nationalpost.com
BROWN SUGAR RHUBARB COOKIES
From hoteatsandcoolreads.com
RHUBARB NEW AND CLASSIC RECIPES, NEW BOOK 9781771514040 | EBAY
From ebay.com
COOKIE MONSTER APPROVED: 13 RECIPES TO FEED YOUR SWEET TOOTH
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love