Best Rhubarb With Berries And Candied Ginger Recipes

Rhubarb Buckle With Ginger Crumb image

Provided by ratherbeswimmin

Categories Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup sugar (2 1/4 oz.)
1/4 cup all-purpose flour (1 1/4 oz.)
1/4 cup finely chopped candied ginger (1 oz.)
2 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour (8 3/4 oz.)
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, at room temperature (6 oz.)
1 cup sugar (7 oz.)
2 eggs
3/4 cup buttermilk, at room temperature
1 lb rhubarb, trimmed and thinly sliced (about 2 1/2 c. or 10 oz. prepped)

Steps:

Preheat oven to 350°; butter a 9-inch round baking pan.
Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
Gently fold in the rhubarb.
Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
Bake for 45-50 minutes, or until lightly golden and firm on top.
Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

Nutrition Facts : Calories 460.8, Fat 22, SaturatedFat 13.4, Cholesterol 100.8, Sodium 317.3, Carbohydrate 61.2, Fiber 1.9, Sugar 35.1, Protein 6.3

Rhubarb with Berries and Candied Ginger image

Provided by Deborah Madison

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds rhubarb
1/2 cup light brown sugar, packed, or maple syrup
1 teaspoon minute tapioca
juice and long strands of zest of 1 small orange
1/8 to 1/4 teaspoon ground cloves
a handful to a few pints strawberries, mulberries, or blackberries
cream and crème fraîche
4 slices candied ginger, cut into thin strips, for garnish

Steps:

1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.