Sentences with phrase «with rhubarb mixture»
Start with rhubarb mixture and then coconut cream and repeat until all ingredients are used.
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With a small spoon, carefully taste a small amount of rhubarb mixture - it will no longer be crunchy and the custard will be thick.)
Top the oats with 2 - 3 tablespoons of the strawberry - rhubarb compote, and then sprinkle over the crumble mixture.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
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.
Fill bottom crust with rhubarb — strawberry mixture and scatter butter on top.
Combine well - chilled yogurt with half of the rose - rhubarb mixture, remaining 1/4 cup of the maple syrup and rose water.
Add flour mixture alternately with buttermilk; fold in rhubarb.
Slice the strawberries and puree them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.
These delicious hand pies are made with an all - butter pie crust and filled with a yummy mixture of rhubarb and strawberries.
Evenly distribute the ice cream mixture among all the finished peanut butter cookies (still in the muffin pan) and top each with a few pieces of reserved rhubarb.
Add 1 tablespoon of the strawberry rhubarb mixture to each of four champagne flutes and top with Prosecco (or seltzer).
Remove the bases from the freezer and top tarts with raspberry and rhubarb mixture.
Remove from oven and fill with the Strawberry / Rhubarb mixture and top with crumb coating.