Best Rhubarb Baked In Wild Raspberry Syrup Recipes

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BAKED RHUBARB WITH RASPBERRIES



Baked Rhubarb with Raspberries image

Categories     Blender     Brunch     Dessert     Bake     Raspberry     Rhubarb     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/3 cups raspberries (about 6 ounces)
3/4 cup firmly packed light brown sugar
1/4 cup very hot water
2 tablespoons unsalted butter, cut into bits
1/4 teaspoon vanilla extract
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
vanilla ice cream or whipped cream as an accompaniment

Steps:

  • Preheat the oven to 350°F. In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream.

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

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