Best Marjoram Scented Crème Caramel With Chilled Rhubarb Crumble Recipes

RHUBARB CRUMBLE

Rhubarb Crumble image

To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 cup diced peeled apples
1/2 to 1 cup sliced strawberries
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter
2/3 cup packed brown sugar
2/3 cup quick-cooking oats
Vanilla ice cream, optional

Steps:

Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.

Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

RHUBARB CREME CARAMEL

Rhubarb Creme Caramel image

This dessert would be an elegant finale to Easter dinner. Roasting softens rhubarb, mellows its tartness and removes enough moisture so that the rhubarb pieces float in the velvety creamy custard. A hint of maple syrup further enhances the spring flavours we've anticipated all winter long.

Provided by Chef mariajane

Categories Dessert

Time P1m25D

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups sliced rhubarb (about 1/2 inch thick)
1 cup sugar, divided
1 tablespoon water
1 1/2 cups 18% table cream
3 tablespoons pure maple syrup
4 eggs
1/3 cup whipped cream

Steps:

Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
Divide custard among prepared custard cups.
Pour enough hot water into baking dish to come halfway up sides of custard cups.
Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.