Sentences with phrase «cup rhubarb compote»

Not exact matches

To make rhubarb compote, put 4 cups chopped rhubarb stalks in a medium pot with 1/3 cup water and 1/4 cup maple syrup.

Top with the rhubarb compote: 1 small bunch rhubarb poached in half a cup of water with 100g (1/2 cup) raw sugar and the leftover vanilla bean.

Add 1⁄3 cup of rhubarb compote (reserve the rest for serving) and mix until combined.

Rhubarb Compote 1 3/4 cup fresh strawberries, hulled and quartered 1 cup fresh rhubarb, cut into 1⁄4 - inch pieces 1/2 cup granulated sugar 2 tablespoons fresh lemoRhubarb Compote 1 3/4 cup fresh strawberries, hulled and quartered 1 cup fresh rhubarb, cut into 1⁄4 - inch pieces 1/2 cup granulated sugar 2 tablespoons fresh lemorhubarb, cut into 1⁄4 - inch pieces 1/2 cup granulated sugar 2 tablespoons fresh lemon juice

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemRHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemrhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote

Rhubarb Compote: 1 1/2 pounds rhubarb, ends trimmed, cut into 1 / 2 - inch pieces 2/3 cup sugar, or to taste 1 teaspoon finely grated lemon zest Pinch of ground cRhubarb Compote: 1 1/2 pounds rhubarb, ends trimmed, cut into 1 / 2 - inch pieces 2/3 cup sugar, or to taste 1 teaspoon finely grated lemon zest Pinch of ground crhubarb, ends trimmed, cut into 1 / 2 - inch pieces 2/3 cup sugar, or to taste 1 teaspoon finely grated lemon zest Pinch of ground cinnamon