STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP
Steps:
- For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
- For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.
STRAWBERRY-RHUBARB SYRUP
A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.
Provided by Abbey
Categories Syrups
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg
APPLE & RHUBARB FLUMMERY WITH STRAWBERRY SYRUP
Popular early 20th century British desert, modernised to commemorate the 70th anniversary of the D-Day landings. Creamy, fruity, jelly like desert which is impossible to find the recipe for online!! Semolina gives it a wonderful texture
Provided by coulthy89
Time 1h25m
Yield Makes 16
Number Of Ingredients 0
Steps:
- Start with the flummery. Heat apple and rhubarb with 50g of the caster sugar over a medium heat until softened. About 8-10 minutes. Blend to a fine purée.
- In a seperate saucepan, heat milk with lemon zest slowly until boiling. Simmer for 3 minuted to infuse. Strain mixture through a sieve to remove zest and return milk to the pan.
- Add in the semolina and the fruit purée and cook until thickened. About 10 minutes.
- Once thickened, remove from the heat. Take the gelatine sheets out of their water and squeeze out any excess water. Add gelatine to the semolina mixture. Whisk well to incorporate fully and dissolve gelatine.
- In a bowl, whisk egg yolkd and 100g caster sugar until creamy. Stir into the semolina.
- Fill a large, deep baking dish with cold water and lots of ice. Stand the pan into the cold water and chill for about 10 minutes.
- In a large mixing bowl, whip the double cream, being careful not to over whip.
- Once the semolina mixture has cooled slightly, fold in the whipped cream, carefully until fully combined. Do this slowly ensuring the air in the whipped cream cream isn't lost.
- Pour the flummery into dariole moulds, filling right to the top and set in the fridge for 3-5 hours.
- In the meantime, make the syrup. In a saucepan, bring together the water and caster sugar to boil.
- Add the strawberries and shredded mint then cook for 5 minutes over a medium heat, until softened. Remove from heat and blend the syrup to a purée.
- Return the syrup to the pan and cook for a further 8-10 minutes until thickened slightly. Remove from heat, set aside & fully cool.
- Once the flumerries have fully set, use a thin bladed knife to scrape around the insides of the moulds. Dip the moulds into luke warm water for 10 seconds and then turn upside down onto serving plate. (You may need to shake the mould, like you would a bottle of ketchup, whilst holding the bottom to free it from the mould) Pour over some strawberry syrup. Garnish with a sprig of fresh mint and a sprinkling of icing sugar
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