Best Nicoles Poached Rhubarb With Strawberries Recipes

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STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup (5 tablespoons plus 1 teaspoon) cold unsalted butter, cut into cubes
6 tablespoons unsalted butter, at room temperature, plus more for the pan
2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups strawberries, cut into 1/2-inch pieces
Partially Poached Rhubarb, recipe follows, drained
Whipped cream or vanilla ice cream, for serving, optional
2 cups chopped rhubarb (1/2-inch pieces)
1 cup granulated sugar

Steps:

  • For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
  • For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
  • In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
  • Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
  • Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
  • Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

NICOLE'S RHUBARB-STRAWBERRY PAVLOVA



Nicole's Rhubarb-Strawberry Pavlova image

Chef Nicole Plue serves this sweet-tart Pavlova at New York City's Guastavino restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 9

8 large egg whites
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
2 cups sugar, plus 2 teaspoons
8 teaspoons cornstarch, sifted
Nicole's Poached Rhubarb with Strawberries
Nicole's Yogurt Cream
Nicole's Strawberry Sauce

Steps:

  • Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
  • Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.

STEWED STRAWBERRY AND RHUBARB



Stewed Strawberry and Rhubarb image

This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

Provided by Fishydo9

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 5

6 cups peeled and chopped rhubarb
2 cups strawberries, hulled and quartered
½ cup white sugar
1 pinch salt
1 cup half-and-half, or as needed

Steps:

  • Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
  • Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
  • Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g

NICOLE'S POACHED RHUBARB WITH STRAWBERRIES



Nicole's Poached Rhubarb with Strawberries image

This fruit sauce tops the delicious Pavlova served by pastry chef Nicole Plue, of New York City's Guastavino.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

4 stalks rhubarb, cut into 1-inch pieces
2 cups sugar
1 vanilla bean, scraped
Zest of 1/2 orange
2 cups water
1 pint strawberries, diced

Steps:

  • Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture.

POACHED RHUBARB



Poached Rhubarb image

Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast. Use this to make our Rhubarb Float with Buttermilk Sorbet.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups rhubarb and 2 cups poaching liquid

Number Of Ingredients 5

1 1/2 cups sugar
1 vanilla bean, split, seeds scraped to loosen
Thin strips zest and juice of 1 lemon
1/4 teaspoon coarse salt
1 1/2 pounds rhubarb, trimmed and cut crosswise on the diagonal into 3/4-inch pieces (about 4 1/2 cups)

Steps:

  • Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
  • Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.

ROSE-POACHED RHUBARB



Rose-Poached Rhubarb image

Serve this dessert within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat. Plain yogurt and vanilla ice cream pair especially well with this subtly spiced dish, but experiment and try it with your favorite flavors.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 7

1 vanilla bean, halved lengthwise
1 cup granulated sugar
2 cups still rose wine
2 cinnamon sticks
1 whole star anise
12 ounces rhubarb, halved crosswise
Yogurt or ice cream, for serving

Steps:

  • Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.
  • Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.

POACHED RHUBARB



Poached Rhubarb image

I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the amount of sugar; it's mostly drained off.) It's a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.

Provided by Martha Rose Shulman

Categories     easy, quick, jams, jellies and preserves

Time 10m

Yield 1 1/2 cups (plus 1 2/3 cups syrup)

Number Of Ingredients 3

1 cup/200 grams sugar
1 vanilla bean, split and scraped
2 cups diced rhubarb (1/2-inch dice)

Steps:

  • Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
  • Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
  • Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 51 grams

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