Best 8 Nicoles Poached Rhubarb With Strawberries Recipes

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Indulge your taste buds in a refreshing symphony of flavors with Nicole's Poached Rhubarb with Strawberries. This delightful dish combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance that will tantalize your palate. The poaching process gently cooks the fruits, preserving their natural flavors while infusing them with a delicate syrup. Served with a dollop of whipped cream or a scoop of vanilla ice cream, this dessert is a true delight.

This article offers three variations of the poached rhubarb recipe, each with its own unique twist. The classic recipe features a simple combination of rhubarb, strawberries, sugar, and water, creating a timeless dessert that showcases the natural flavors of the fruits. For a more decadent treat, the Strawberry Rhubarb Cobbler combines the poached fruits with a buttery biscuit topping, resulting in a warm and comforting dish perfect for a cozy evening. And for those who love a tart and tangy treat, the Rhubarb Strawberry Jam is a must-try. With its vibrant color and intense flavor, this jam is perfect for spreading on toast, scones, or even ice cream.

Whether you're looking for a refreshing dessert to enjoy on a warm summer day or a comforting treat to warm your heart on a chilly evening, Nicole's Poached Rhubarb with Strawberries has something for everyone. With its easy-to-follow instructions and stunning photographs, this article will guide you through each recipe, ensuring that you create a culinary masterpiece that will impress your family and friends.

Let's cook with our recipes!

STEWED STRAWBERRY AND RHUBARB



Stewed Strawberry and Rhubarb image

This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

Provided by Fishydo9

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 5

6 cups peeled and chopped rhubarb
2 cups strawberries, hulled and quartered
½ cup white sugar
1 pinch salt
1 cup half-and-half, or as needed

Steps:

  • Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
  • Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
  • Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g

NICOLE'S RHUBARB-STRAWBERRY PAVLOVA



Nicole's Rhubarb-Strawberry Pavlova image

Chef Nicole Plue serves this sweet-tart Pavlova at New York City's Guastavino restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 9

8 large egg whites
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
2 cups sugar, plus 2 teaspoons
8 teaspoons cornstarch, sifted
Nicole's Poached Rhubarb with Strawberries
Nicole's Yogurt Cream
Nicole's Strawberry Sauce

Steps:

  • Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
  • Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.

STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup (5 tablespoons plus 1 teaspoon) cold unsalted butter, cut into cubes
6 tablespoons unsalted butter, at room temperature, plus more for the pan
2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups strawberries, cut into 1/2-inch pieces
Partially Poached Rhubarb, recipe follows, drained
Whipped cream or vanilla ice cream, for serving, optional
2 cups chopped rhubarb (1/2-inch pieces)
1 cup granulated sugar

Steps:

  • For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
  • For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
  • In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
  • Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
  • Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
  • Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

STRAWBERRY & RHUBARB CRUMBLE



Strawberry & rhubarb crumble image

Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream

Provided by Sara Buenfeld

Categories     Dessert

Time 50m

Number Of Ingredients 10

140g plain flour
50g ground almond
100g golden caster sugar
100g butter , chopped
25g flaked almond
85g golden caster sugar
1 heaped tbsp cornflour
450g strawberry , hulled and halved if large
450g rhubarb , cut into chunky lengths
vanilla ice cream , to serve (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
  • Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
  • Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.

Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

ROSE-POACHED RHUBARB



Rose-Poached Rhubarb image

Serve this dessert within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat. Plain yogurt and vanilla ice cream pair especially well with this subtly spiced dish, but experiment and try it with your favorite flavors.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 7

1 vanilla bean, halved lengthwise
1 cup granulated sugar
2 cups still rose wine
2 cinnamon sticks
1 whole star anise
12 ounces rhubarb, halved crosswise
Yogurt or ice cream, for serving

Steps:

  • Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.
  • Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield 6-8

Number Of Ingredients 13

1 pound rhubarb stalks, trimmed and sliced ½-inch thick
½ pound strawberries, hulled and quartered
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350°F.
  • In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
  • Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
  • In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
  • Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
  • Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
  • Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
  • Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg

NICOLE'S POACHED RHUBARB WITH STRAWBERRIES



Nicole's Poached Rhubarb with Strawberries image

This fruit sauce tops the delicious Pavlova served by pastry chef Nicole Plue, of New York City's Guastavino.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

4 stalks rhubarb, cut into 1-inch pieces
2 cups sugar
1 vanilla bean, scraped
Zest of 1/2 orange
2 cups water
1 pint strawberries, diced

Steps:

  • Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture.

POACHED RHUBARB



Poached Rhubarb image

I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the amount of sugar; it's mostly drained off.) It's a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.

Provided by Martha Rose Shulman

Categories     easy, quick, jams, jellies and preserves

Time 10m

Yield 1 1/2 cups (plus 1 2/3 cups syrup)

Number Of Ingredients 3

1 cup/200 grams sugar
1 vanilla bean, split and scraped
2 cups diced rhubarb (1/2-inch dice)

Steps:

  • Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
  • Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
  • Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 51 grams

Tips:

  • Choose the right rhubarb: Look for rhubarb stalks that are firm and have a deep red color. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
  • Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the rhubarb from sticking to the bottom of the pot.
  • Don't overcook the rhubarb: Rhubarb should be cooked until it is tender but still holds its shape. Overcooked rhubarb will become mushy.
  • Add sugar to taste: The amount of sugar you add will depend on your personal preference. You can also use honey or maple syrup instead of sugar.
  • Serve warm or cold: Poached rhubarb can be served warm or cold. It is delicious on its own, or you can serve it with yogurt, ice cream, or whipped cream.

Conclusion:

Poached rhubarb is a simple and delicious dessert that can be enjoyed all year round. It is a great way to use up fresh rhubarb from your garden, or you can find it at most grocery stores. With just a few ingredients and a little bit of time, you can create a delicious and refreshing dessert that everyone will love.

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