NO CHURN RHUBARB & GINGER ICE CREAM | MINISTRY OF FLAVOUR
Something different this time. Rhubarb doesn't have a long season, so make sure you make use of it whilst it's available. As ever, full recipe details available over on the website. ministryofflavour.com
Rhubarb & Custard Ice Cream Sandwiches | Nadiya's British Food Adventure: Episode 5 - BBC Two
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Programme website: Nadiya makes ice cream rippled with tangy rhubarb, sandwiched between two crisp, custardy biscuits. Recipe:
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Rhubarb & Ginger Sundae with Graham’s Dairy Tablet & Vanilla Ice Cream Recipe by Three Sisters Bake
Three Sisters Bake's granny ran a sweetie shop in Kirriemuir where she made and sold her own handmade tablet. When they saw Graham’s new Tablet & Vanilla Ice cream, they couldn’t wait to start experimenting by creating this Rhubarb & Ginger Sundae with Graham’s Dairy Tablet & Vanilla Ice Cream recipe.
Rhubarb Crisp Recipe - Laura Vitale - Laura in the Kitchen Episode 578
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
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Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb season isn't long -- so cook with it whenever you can! Today, I'm using it to create one of my favorite seasonal (and simple!) desserts: rhubarb crumb bars.
Sarah's Tip of the Day:
To make the bar's base, you'll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners' sugar, eggs, and vanilla. Next, you'll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat!
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Prep Time: 25 minutes
Total Time: 1 1/4 hours, plus cooling
Makes 16
Serves 16
Ingredients:
For The Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
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Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb and ginger crumble | Recipe | Sainsbury's
How do YOU serve your RHUBARB AND GINGER CRUMBLE? Team custard, or team ice cream?
How To Make Rhubarb Crisp | Delicious And Healthy | Rockin Robin Cooks
We can call this a rhubarb crumble or crisp and we can absolutely call it delicious! I demonstrate how easy this is to put together as well. It's healthy or at least healthier that some other recipes and it's gluten free.
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Rhubarb Crisp Recipe
Ingredients:
5 cups rhubarb, rinsed and chopped
1 tsp. Cinnamon
3 Tbsp arrowroot
½ cup + 1 Tbsp. monk fruit sweetener, or sugar
Lemon zest from 1 organic lemon
Topping:
½ cup almond flour
½ cup oat flour
¾ tsp. Cinnamon
Pinch of salt
5 Tbsp. melted butter
½ cup coconut sugar
¾ cup
Directions:
Preheat oven to 350 degrees F.
Mix the monk fruit, arrowroot, cinnamon and the lemon zest in a bowl with a whisk. Place the rhubarb in an 8 x 8 baking dish and pour the mixture over the top and stir to combine.
In another bowl, combine the almond flour, coconut flour, cinnamon, coconut sugar and a pinch of salt. Mix to combine with a whisk. Pour the butter into the mixture and stir until the flour look like wet sand. Add the walnuts and stir again.
Using clean hands, sprinkle the topping over the rhubarb. Place in the oven at 350 degrees F. for 35 minutes. Raise the temperature to 400 F. and cook an additional 7 minutes. Keep a close eye so it doesn’t burn.
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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#crumblerecipe
Crunchy Rhubarb Oat Crumble Recipe : Delicious Recipes
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When it comes to making a crunchy rhubarb oat crumble recipe it's important to remember to use fresh ingredients. It can also be used raw for this recipe because it's actually cooked down into it. Learn how to make a crunchy rhubarb oat crumble recipe with help from a personal chef in this free video.
Expert: Maria Reina
Contact: bellacucinamaria.com
Bio: Maria Reina is a personal chef specializing in family meals, dinner and cocktail parties.
Filmmaker: Brandon Gonzales
Series Description: Making delicious homemade recipes is one of life's simplest pleasures. From chicken and rice, to homemade rhubarb to making a Louisiana style butter sauce, Maria Reina has tons of great recipes. Learn all about these recipes and more with tips from a personal chef in this free videos series about delicious meals.
Rhubarb Strawberry Crisp - A Father's Day Dessert Recipe
This Rhubarb-Strawberry Crisp is the perfect fresh, seasonal dessert for Fathers Day! Try serving it with some vanilla ice cream or fresh whipped cream. Enjoy!
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Ingredients:
2 cups strawberries, sliced into rounds
4 cups rhubarb, cut into ½ inch slices
2 tbsp. white whole-wheat flour
2 tbsp. sugar
Pinch of salt
Topping:
1.5 cups old-fashioned rolled oats
1/3 cup toasted wheat germ
¾ tsp. salt
1 tsp. cinnamon
¼ cup light brown sugar
1/4-cup maple syrup
1/4-cup coconut oil
Directions:
Pre heat oven to 350
In a large bowl combine strawberries and rhubarb. Sprinkle in sugar and flour and lightly toss everything together.
Pile fruit mixture into a pie dish (or a 9x9 Pyrex baking dish).
In a separate bowl, mix together the ingredients for the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil (I find the easiest way to do this is with my hands). Spread the topping over the fruit mixture.
Pop into the oven for 35-40 minutes or until the top of the crisp is browned and the fruit is bubbly. Enjoy!!
Serves 6.
Nutrients per 1/6th of recipe: Calories: 312g; Total Fat: 11.8g; Saturated Fat: 8g; Cholesterol: 0mg; Sodium: 300mg; Carbohydrate: 48.3g; Dietary Fiber: 5.9g; Sugars: 25.3g; Protein: 6.9g
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Orange & Ginger Rhubarb
There is nothing better than utilising all the fresh fruit that the summer has to offer and this is one of my favourite ways to use up our glut of rhubarb when the season rolls around! Get the recipe:
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Nigella's Vanilla Rhubarb Ripple | Forever Summer With Nigella
Nigella's scrumptious vanilla rhubarb ripple, perfect all year round!
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Rhubarb & Ginger Frozen Yoghurt | Feel Good Food | Tonic
Sorted Food's Ben and Jamie are joined by Zoe Hardman, today's Feel Good Food dish is a Rhubarb and Ginger 'Fro Yo' - a healthy twist on the traditional sundae dessert!
Read the recipe here:
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Slow Cooker Apple & Rhubarb Crisp
In this video, I make a delicious slow cooker apple and rhubarb crisp that tastes as good as it looks. If you love warm desserts that fill you up then you’re going to love this one.
Recipe:
Leaving the lid off for the last hour will help the topping crisp up and not be soggy. This is a totally optional step but I highly recommend doing it if you’re at home at the 5-hour mark.
This goes great topped with a scoop of vanilla ice cream or something similar. It’s up to you what you have with it but there is a ton of variations that you can try. Having it with no extras is also pretty good so if you don’t want any extra calories then no extras is the way to go.
If you’re after a list of ingredients for this delicious slow cooker dessert then you can find one right below.
• 6 cups apples, cored, cut into chunks
• 4-6 cups rhubarb, cut into chunks
• 1 Tbsp. lemon juice
Topping
• 1 & ½ cups plain flour
• 200g (7 oz.) unsalted butter
• ½ cup brown sugar
• 1 & ½ cups rolled oats
• 1 tsp. nutmeg, ground
• 1 tsp. cinnamon, ground
Any type of apple will work just fine with this rhubarb crisp. If you want the best results then some stewing or baking apples will work the best.
Cooking this in the slow cooker instead of the oven is a great way to get the dish cooking early so it’s perfect by the time you sit down to have dessert.
For a crunchier topping, you can use a combination of nuts such as walnuts or pecans. Make sure you chop them up a bit first for the best results.
I hope that this video has shown you all the steps to making this delicious slow cooker apple and rhubarb crisp. If you have something that you would like to add then be sure to leave a comment below or over at slowcookingperfected.com
Ginger Pear & Cranberry Crisp Recipe - Laura Vitale - Laura in the Kitchen Episode 498
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Tasty Vegan Peach & Rhubarb Coconut Ice Cream (No Machine Needed) | Delia.v Life
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In this recipe, we show you how to make healthy vegan ice cream if you don't have an ice cream maker! Using the natural flavours of the ingredients, this roasted peach and rhubarb ice cream is perfect for summer, especially when topped with granola and coconut flakes for an extra crunch, they are absolutely divine! Check out the full recipe here: deliav.com/post/dairy-free-coconut-peach-rhubarb-ice-cream-no-machine-needed
Founded by two sisters, Denise and Melia, Delia.v Life is an extension of their online vegan bakery Delia.v Patisserie based in Singapore. Delia.v Life was born out of their desire to share their knowledge of vegan lifestyle recipes that can nourish the mind and body. Through this channel, they hope to share some of their favorite recipes and ingredients they have been using over the years, as well as some culinary tips and tricks.
Rhubarb Sherbet - Rhubarb Ice Cream - The Sherbet Method
Recipe:
the simple syrup:
The rhubarb sherbet can only be made in a very short period in the spring. Simply because the rhubarb season is so short. So you have to try it out while you can. For a Dane rhubarb is the taste of spring, and we look forward to it every year, as the leaves starts to populate the trees. The sherbet is a nice creamy, airy and tasty ice cream that is at least equal to everything you can get from fruits from anywhere in the world. Regardless of the season.
My all time favorite dessert RHUBARB CRISP!
After a few days of technical difficulties???????? I'm happy to FINALLY share with you my latest recipe for my all time favorite dessert!! So without further ado...HAPPY FRIDAY!!! Scroll down????????to get the directions as well as all the ingredients so you can make your own delicious rhubarb crisp at home!
By making homemade food, farmhouse furniture and crafts, I bring the comforts of home to the big city.
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Ingredients:
• 5 Cups Fresh Rhubarb - Sliced
• 3/4 Cup Granulated Sugar
• 1/2 Cup Rolled Oats
• 1/2 Cup Brown Sugar
• 1/4 Cup and 3 TBS All Purpose Flour
• 1/4 TSP Ground Cinnamon, Nutmeg, and Ginger
• 1/4 Cup Butter
• 1/4 Cup Chopped Nuts or Flaked Coconut (optional)
1. Preheat oven to 375°
2. Slice rhubarb and place in a 2-quart baking dish.
3. Top rhubarb with granulated sugar and 3 TBS flour. Stir to evenly coat rhubarb.
4. For the topping, mix together oats, brown sugar, remaining flour, cinnamon, nutmeg, and ginger.
5. Cut in butter with fork or pastry blender.
6. Stir in the nuts or flaked coconut (optional)
7. Sprinkle topping over rhubarb
8. Bake for 30-35 minutes at 375° until fruit is tender and topping is browned.
9. Serve warm with vanilla ice cream.
**Let me know in the comments how your crisp turned out! **
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Rhubarb crumble ice cream recipe from Waitrose
A deliciously simple Rhubarb Crumble recipe from Waitrose.
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Making Rhubarb Ice Cream
In this video Bethan makes rhubarb Ice Cream which is delicious and definitely worth doing if you find yourself with lots of rhubarb left over.
INGREDIENTS:
#500g rhubarb (cut into 3cm chunks)
#75ml whole milk
#250ml double cream
#2tsp vanilla extract
#3 egg yolks
#180g caster sugar
#125ml water
METHOD:
1) Place the cream, milk and 1tsp vanilla extract into a pan and bring to the boil. Then set to one side.
2) In a bowl whisk together the 3 egg yolks and 60g of the caster sugar. Once at a cream like consistency add the milk and cream mixture and stir together. Pour all this mixture back into the pan and bring to a gentle heat on the hob. Keep stirring this mixture, increasing the temperature gradually until the mixture can coat the back of a spoon and a line can be made on the spoon that stays there. Set this custard mixture to one side to cool down.
3) Place the rhubarb, water, remaining sugar and 1tsp vanilla extract in another pan and bring to a simmer. Simmer away until the rhubarb is soft. This should take 10-15 minutes. Then mash the rhubarb and put through a sieve so you are left with a rhubarb puree.
4) Place the custard into your ice-cream maker and after it has churned for 10 minutes add the rhubarb puree and churn for a further 10-15 minutes. Once the ice cream is made put into a sterilised container and freeze or eat.
5) Alternately if you don't have an ice-cream maker mix both the custard and rhubarb puree together and place in a freezable container. Place in the freezer and every 30 minutes take out the mixture and stir it around. After about 2 to 3 hours the ice-cream should be made. By giving it a stir it will prevent ice-crystals forming in your ice cream so you will achieve a smoother texture.
6) Enjoy eating the ice-cream.
—
Bethan’s Kitchen and Garden is a channel full of tips for growing your own veg. I love to talk about no dig growing, general allotment advice and all things gardening related! I experiment with growing fruit, veg, perennials and everything in between, and recipes to make the most of my harvests. Subscribe to be notified of my next green fingered release!
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Rhubarb Compote- Martha Stewart
Because it's very tart, rhubarb is typically cooked with sugar (or other sweetener.) It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement flavor. Here’s an easy-to-make compote that can be spooned over vanilla ice cream, yogurt, or a simple slice of pound cake.
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Baking Mad Monday: Eric Lanlard's Rhubarb and Ginger Cupcake Recipe
These Rhubarb and Ginger cupcakes combine sweet pink rhubarb and spicy ginger with a vanilla buttercream frosting. Delicious! Don't forget to subscribe to my channel for more great Baking recipes, and plenty of baking adventures! Full recipe below.
Makes 12 cupcakes
Ingredients
250g unsalted butter
170g light muscovado sugar
3 eggs
125ml milk
225g self-raising flour
2 tsp ground ginger
For the compote
125g rhubarb, trimmed and cut into small pieces
30g light muscovado sugar
1 tsp ground ginger
2 tbsp water
For the topping:
75g unsalted butter
150g golden icing sugar
1 tsp vanilla extract
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a cupcake baking tray with foil paper cases.
2. With an electric whisk cream the butter and sugar until pale and fluffy. Add the eggs and then slowly add the milk. Mix in the flour and ginger and fold to combine.
3. Pipe in the mixture between the paper cases and bake for 20-25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
4. Leave to cool in the tin for 5 minutes then transfer to a wire rack and allow to cool completely.
5. To make the rhubarb compote, place all the ingredients in a small pan and heat gently to boiling point - you just want the rhubarb to release its natural juices and turn a beautiful shade of pink. Leave to bubble and reduce for 2-3 minutes. Once the rhubarb has softened and the liquid has gone syrupy, remove from the heat and leave to cool completely.
6. For the topping, in a large bowl cream the butter using a mixer on medium speed. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the vanilla extract and continue mixing until light and fluffy. Keep the frosting covered until ready to decorate the cupcakes.
7. Use a 2cm wide cutter to cut 1cm deep into the centre of each cupcake to make a hole for the compote. Spoon the compote into the holes, return the removed pieces sponge, and pipe vanilla frosting over the top.
Happy Baking! Eric Lanlard x
Rhubarb and Ginger Soufflé - Gordon Ramsay
Gordon Ramsay shows the amateur F Word brigade how to make rhubarb and ginger souffle.
Strawberry Rhubarb Crumble Bars Recipe
Thanks for watching! Hope you give it a try!
Misilla
Strawberry rhubarb crumble recipe:
Crumb mixture:
3 cups all purpose flour
1 cup cold butter, cubed
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg
Filling:
3 cups sliced strawberries
2 cups slices rhubarb
1 cup granulated sugar
4 teaspoons cornstarch
Bake in a preheated oven at 375 degrees Fahrenheit for 50-60 minutes or until top is light golden grown and or when the filling is bubbling. Pan size: 13 x 9.
5-ingredient rhubarb crisp
Food expert Claire Tansey makes her grandma's rhubarb crisp recipe. It's super easy and great for spring!
Vegan Berry Crisp | The Wicked Kitchen
The cutest little sous chef in the world is back to help his dad, Chef Chad Sarno, whip up a quick and easy vegan Berry Crisp topped with the amazing Coconut Vanilla Cream they made in Episode 18 (see it here:
A super simple way to highlight your favorite fruits, or the freshest you can pick up at the market. Use this recipe as a formula by swapping out the fruit. Be sure to double the recipe, as this sweet summer dish is the perfect breakfast or brunch addition. Full recipe below!
Enjoy!
- Chad
In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!
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FULL RECIPE:
Serves: 4-6
Prep time: 15 minutes
Cooking time: 20/30 minutes
Total time: 45 minutes
INGREDIENTS:
2 C Strawberries, hulled and quartered
1 C Raspberries
1 C Blueberries
3 Tbsp Corn starch
3 Tbsp-1/4 C Cane Sugar
Pinch of salt
Topping
1 1/2 C Gluten free AP flour, Bobs Red Mill All Purpose is our favorite
3 Tbsp Vegan butter
2 C of your favorite granola, or alternatively just rolled oats
1/4 C Maple syrup
Pinch of salt
Coconut Vanilla Cream, (optional) SEE RECIPE HERE:
INSTRUCTIONS
Put prepped berries into a bowl with the corn starch and sugar, gently mix together. Allow to sit for 10 minutes.
Put gluten free flour and butter into the food processor, pulse until you have a crumble texture. Add granola, a little maple syrup and a pinch of salt. Pulse until combined and a crumbled mixture.
Add berry mixture to casserole dish and pour the topping on top, not pressed evenly, but scattered on top of the berries.
Put in the oven 350/375 for 20-30 minutes depending on which fruit you’re using and how large your baking dish is.
Remove from oven and let it set
Plate up and serve with the Coconut Vanilla Cream, or favorite non-dairy vanilla ice cream.
No-churn honey rhubarb ice cream | Easy homemade ice cream recipe
The sourness of the rhubarb is brought down by the cream and sweetened condensed milk in the ice-cream base and the puree made with sweet strawberries and fruity honey. Don’t let that fool you into thinking it’s a complicated dish—it’s a great ice cream recipe for beginners to start with.
NO-CHURN HONEY RHUBARB ICE CREAM
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Ingredients for 6 servings:
½ g honey
1 lb rhubarb
1½ cups heavy cream
1 cup sliced almonds
7 oz strawberries
¾ cup sweetened condensed milk
1 vanilla bean
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Lemon Ginger Icecream - Annabel Langbein
In this clip from her TV series, Annabel Langbein The Free Range Cook makes an easy and delicious lemon and ginger ice cream.
From the television series The Free Range Cook - Series 2: Simple Pleasures.
For the free recipe see
How-To Make Rhubarb Raspberry Sauce Kissed With Ginger
I'm back with another rhubarb recipe this week! This time I'm making a rhubarb-rapsberry sauce that gets a little extra kick from some fresh ginger. I will warn you though - this recipe has very little sugar which makes the bright, tart flavor of the rhubarb very strong (just how I like it). If you find you prefer things a little sweeter, simply add more honey. Enjoy!
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