Sentences with phrase «until rhubarb»

Add the rhubarb, sugar and lemon zest; reduce the heat to medium - low and simmer until the rhubarb is soft and fragrant, about 15 minutes.

Cook over low heat until the rhubarb is soft, about 7 minutes.

Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds it shape.

Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency, 20 - 30 minutes.

Reduce heat to medium - low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes.

Toss and let sit until rhubarb releases some juices, 20 — 25 minutes.

Bring to a gentle simmer and cook for 7 - 10 minutes, until rhubarb is soft.

Roast, tossing halfway through, until rhubarb is very tender but not falling apart, 25 — 30 minutes; let cool.

Simmer for 10 - 15 minutes until the rhubarb is soft and broken down.

Bake for 45 — 60 minutes, until the rhubarb is very soft and bubbling slightly around the edges.

Turn the heat down to medium low and allow to simmer until the rhubarb has become soft and mushy, about 15 minutes.

I can't wait until rhubarb is available here because I really want to make this.

Bring rhubarb to a simmer over medium heat, cover, and cook for three minutes, or until rhubarb begins to break down and soften.

Bring to a boil, reduce to a low simmer and cook for 20 minutes until the rhubarb is falling apart and starting to dissolve.

Add the filling to the tart shell and bake for an additional 30 - 35 minutes, or until the rhubarb is soft and the edges of the tart are golden.

Mix to coat the rhubarb with honey, and then bake for about ten minutes, or until the rhubarb is soft and beginning to caramelise.

Simmer until the rhubarb is soft, about 5 - 10 minutes.

Simmer, stirring occasionally, until rhubarb is very soft, about 5 minutes.

Cook gently, stirring occasionally until rhubarb is tender and sauce is thickened.

Bring to a boil over medium heat, stirring occasionally until the sugar dissolves, reduce the heat to a simmer and cook until rhubarb is soft and falling apart, about 20 - 25 minutes.

Add seeds to the bowl along with the remaining filling ingredients and stir until the rhubarb is coated in the flour and sugar.

Let gently simmer for 5 - 10 minutes, until the rhubarb is tender and can be easily pierced with a fork.

Then bring to boil, reduce heat and cover and cook with frequent stirring for about 5 minutes or until the rhubarb pieces are tender.

Reduce heat and simmer until the rhubarb starts to break down and the water begins to turn pink, about 8 - 10 minutes

Cook for 7 - 8 minutes, stirring occasionally, until rhubarb is tender and slightly caramelized but still intact.

Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20 - 22 minutes.

Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes, until rhubarb is soft.

remove cover and increase heat to medium; cook 15 - 17 minutes until rhubarb is broken down.

Reduce heat to low; partially cover, and cook 5 to 8 minutes, or until rhubarb is tender.

Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds it shape add more water if required.

Reduce heat and simmer until the rhubarb forms a thick jam, about 8 - 12 minutes.

Bake for 30 minutes until the rhubarb is tender and the sugar makes a syrup.

Cook over medium heat until rhubarb begins to soften and fall apart (20 minutes).

Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender.

Not exact matches

You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk.

Spread the stewed rhubarb on a parchment paper - covered baking sheet in a thin layer and place in the freezer for a few hours or overnight, until completely frozen.

Toss together the rhubarb and strawberries in a saucepan; simmer over medium - low heat for 15 - 20 minutes or until the strawberries and rhubarb break down and form a sauce.

Gently fold in the rhubarb and chocolate chips until evenly distributed.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Sprinkle in the chopped rhubarb and fold together very lightly until just combined.

Until then, I'll be stealing rhubarb from my in - laws.

Mix strawberries and rhubarb with honey, vanilla sugar and corn starch until they are evenly coated.

I actually didn't even know what a galette was until my friend Ruth brought a rhubarb galette to school a few months back.

Rhubarb Buttercream In the bowl of a stand mixer fitted with the paddle attachment, mix 1 1/2 cups of the buttercream until silky smooth.

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

Start with rhubarb mixture and then coconut cream and repeat until all ingredients are used.

I'll be honest; I never tried rhubarb until about three years ago.