Best Rhubarb And Strawberry Breakfast Crostini Recipes

STRAWBERRY RHUBARB BREAKFAST OAT BARS

Steps:

• Preheat your oven to 175C (347F). Prepare a springform pan with parchment paper and set aside.
• Start by making the flax egg by mixing the water and the ground flax. Set aside to soak.
• In a big bowl mix all the dry ingredients together with a spoon.
• In a small saucepan, melt the coconut oil, add the maple syrup, almond butter, mix, and slightly heat it all up over very low heat just so that the maple syrup and almond butter aren't cold enough to solidify the coconut oil again.
• Add the soaked flax egg into the wet mixture and stir to combine.
• Pour the wet ingredients into the dry and mix with a spoon until everything is well coated.
• Fold in the chopped rhubarb and strawberries.
• Transfer the dough into your pan and press it down with the spoon.
• Bake for 35 minutes or until golden on top. You know it's done when the dough starts peeling off the sides of the parchment paper.
• Cool down completely before cutting. (believe me on this - it will crumble if you cut it too soon)
• Store at room temperature for 3-4 days.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

RHUBARB AND STRAWBERRY BREAKFAST CROSTINI

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.
• Spread ricotta cheese over toasts. Top with generous spoonful of preserves.