Best 10 Apple Rhubarb Flummery With Strawberry Syrup Recipes

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

APPLE RHUBARB CRUMBLE

Steps:

• In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

EASY APPLE RHUBARB JAM

Steps:

• In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
• Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE

Steps:

• In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
• In medium/small bowl, combine rest of sugars, flour, and cinnamon.
• In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
• Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
• Pour mixture into pastry-lined 9" deepdish pie plate.
• Cut up butter and dot evenly.
• Cover with second pastry, seal edges well, and flute.
• Cut slits to vent.
• Brush top pastry crust with a little milk and sprinkle with sugar.
• Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
• ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
• ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
• ENJOY! :).

RHUBARB STRAWBERRY APPLE CRISP

Steps:

• Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
• Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
• Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.

APPLE & RHUBARB FLUMMERY WITH STRAWBERRY SYRUP

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

APPLE & RHUBARB COOLER

Steps:

• Fill a tumbler with ice, then pour in the apple juice, cider vinegar, stem ginger syrup and stir. Slowly top up with the sparkling rhubarb soda.
• Stir again with a sprig of rosemary and leave it in the drink as the garnish.

APPLE-RHUBARB BETTY

Steps:

• Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
• Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Combine apples and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Stir in the rhubarb, strawberries, orange juice, sugar and orange zest., Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until desired consistency.

ROSY STRAWBERRY RHUBARB APPLESAUCE

Steps:

• Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.