Best 3 Rhubarb And Strawberry Breakfast Crostini Recipes
Indulge in a delightful culinary experience with our irresistible Rhubarb and Strawberry Breakfast Crostini, a harmonious blend of tart rhubarb, juicy strawberries, and crispy crostini. This vibrant dish is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and brighten up your morning. Discover the perfect balance of sweet and tangy in every bite, as the rhubarb and strawberries complement each other beautifully. Served on crispy crostini, these crostini are a delightful treat that will leave you feeling satisfied and energized. Elevate your breakfast or brunch with this easy-to-make dish, and impress your loved ones with its vibrant presentation and unforgettable taste. Also, explore additional variations of this recipe, including a vegan-friendly version, a decadent cream cheese spread, and a refreshing lemon zest glaze.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY RHUBARB CROSTATA
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
- For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.
RHUBARB AND STRAWBERRY BREAKFAST CROSTINI
You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.
Provided by Lora Zarubin
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.
- Spread ricotta cheese over toasts. Top with generous spoonful of preserves.
STRAWBERRY-RHUBARB PIE
A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
- Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.
Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
Tips:
- For the best flavor, use fresh, ripe rhubarb and strawberries.
- If you don't have a grill, you can toast the crostini in a toaster oven or under a broiler.
- To make the crostini ahead of time, simply toast them and then store them in an airtight container at room temperature for up to 2 days.
- You can also make the rhubarb and strawberry compote ahead of time and store it in the refrigerator for up to 5 days.
- If you're short on time, you can use store-bought ricotta cheese instead of making your own.
Conclusion:
Rhubarb and strawberry crostini are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. The combination of sweet and tart rhubarb, juicy strawberries, and creamy ricotta cheese is irresistible. Plus, they're healthy and packed with nutrients. So next time you're looking for a new breakfast recipe, give rhubarb and strawberry crostini a try. You won't be disappointed!
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