Best Pear Rhubarb And Strawberry Strudel So Easy Recipes

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PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!



Pear, Rhubarb and Strawberry Strudel - so Easy! image

This elegant looking dessert, is perfect for when you get unexpected company. We love puff pastry, it is quick and easy to use, tastes amazing and is very easy to play with. This recipe is a play on strawberry rhubarb pie and is certainly company worthy. We hope that you will enjoy this delicious treat with ice cream, whipped cream or drizzled with creme anglaise or clotted cream.

Provided by Baby Kato

Categories     Dessert

Time 50m

Yield 1 strudel, 4-6 serving(s)

Number Of Ingredients 10

3 pears, fresh, firm, peeled, cored and sliced
1 cup strawberry, small, fresh, halved
1/2 cup rhubarb, fresh, finely sliced
1 1/2 tablespoons butter
3 tablespoons sugar
1/2 teaspoon lime zest
1/2 teaspoon cinnamon, Saigon
1 sheet puff pastry
vanilla sugar (President Choice Sugar & Vanilla Grind Blend, garnish)
powdered sugar (garnish)

Steps:

  • Preheat oven to 425 degrees.
  • Use parchment paper on cookie sheet.
  • Start to prepare your fruit.
  • Peel, core and slice your pears.
  • Wash your berries and cut in halve.
  • Wash and slice your rhubarb, very thin.
  • Saute pears and rhubarb in butter for 1 - 2 minutes.
  • Remove from heat to cool.
  • Add lime zest, sugar and cinnamon, mix gently.
  • Now add the fresh strawberries gently into the mix.
  • Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
  • If necessary, drain the cooled fruit.
  • Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
  • Brush the melted butter on the edges of the pastry and fold over fruit.
  • Place seam side down on prepared cookie sheet.
  • Slash the top of the strudel every 2 inches.
  • Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
  • Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
  • Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
  • Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.

Nutrition Facts : Calories 500.2, Fat 28, SaturatedFat 8.7, Cholesterol 11.4, Sodium 185.6, Carbohydrate 60, Fiber 5.9, Sugar 23.9, Protein 5.4

RHUBARB STRAWBERRY COBBLER



Rhubarb Strawberry Cobbler image

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

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