Best 7 Rhubarb Beignet Bites With Strawberry Sauce Recipes

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Indulge in a culinary journey with our tantalizing Rhubarb Beignet Bites, a delectable treat that combines the tartness of rhubarb with the sweetness of strawberries. These bite-sized wonders are a perfect blend of crispy and fluffy, offering a delightful burst of flavor in every bite. Accompanied by a luscious strawberry sauce, they elevate any occasion, be it a brunch gathering, an afternoon tea party, or a sweet ending to a romantic dinner.

Our curated collection of recipes provides a step-by-step guide to crafting these delightful beignet bites. With options ranging from classic beignets to gluten-free and vegan variations, we cater to diverse dietary preferences. Whether you're a seasoned baker or just starting your culinary adventures, our recipes are designed to ensure success.

For those with a sweet tooth, our strawberry sauce is a symphony of flavors, balancing the tartness of rhubarb with the sweetness of strawberries. Made with fresh strawberries, a touch of sugar, and a hint of lemon juice, this delectable sauce adds an extra layer of indulgence to the beignet bites.

So, embark on this culinary adventure and let your taste buds savor the delightful harmony of rhubarb and strawberries. With our comprehensive recipes and easy-to-follow instructions, you'll be creating these delectable treats like a seasoned chef in no time.

Let's cook with our recipes!

ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE



Angel Food Cake with Strawberry-Rhubarb Sauce image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup granulated sugar
5 green cardamom pods
1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups)
1 cup sliced strawberries
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1 store-bought angel food cake

Steps:

  • Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
  • Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

Provided by Food Network

Categories     dessert

Time 55m

Yield 3 cups

Number Of Ingredients 5

1/3 to 1/2 cup sugar, depending on desired tartness
1/3 cup water
1 pound rhubarb stalks, cleaned and diced
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice

Steps:

  • In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
  • In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

BEIGNETS WITH RASPBERRY SAUCE



Beignets with Raspberry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 (10-ounce) package frozen raspberries, thawed
1/2 cup powdered sugar
2 teaspoons lemon juice
2 (24-ounce) bottles canola, vegetable or safflower oil, for frying
2 packages or 10 biscuits buttermilk biscuit dough
Powdered sugar, for garnish

Steps:

  • In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
  • In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
  • When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
  • Dust with powdered sugar. Serve immediately with raspberry sauce.

HOMEMADE STRAWBERRY RHUBARB SAUCE



Homemade Strawberry Rhubarb Sauce image

You'll love how well this strawberry rhubarb sauce goes with pancakes. It's a fresh from the farmers market favorite! -Mia Werner, Waukegan, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 5

2 cups halved fresh strawberries
1 cup sliced fresh or frozen rhubarb
2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a small saucepan, combine strawberries, rhubarb and sugar; bring to a boil over medium heat, stirring to dissolve sugar. In a small bowl, mix cornstarch and water until smooth; stir into fruit mixture. Cook and stir until thickened, 1-2 minutes. Serve warm or refrigerate, covered, and serve cold.

Nutrition Facts :

RHUBARB-STRAWBERRY SAUCE



Rhubarb-Strawberry Sauce image

Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 pints.

Number Of Ingredients 4

1 pound fresh or frozen rhubarb, cut into 1-inch pieces
1 jar (12 ounces) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Steps:

  • In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. , Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.

Provided by Shalaine_1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 7

⅔ cup white sugar
½ cup orange juice
5 teaspoons cornstarch
1 ½ teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring

Steps:

  • Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g

Tips:

  • To make the rhubarb compote, start by slicing the rhubarb into small pieces. You can use fresh or frozen rhubarb for this recipe.
  • In a medium saucepan, combine the rhubarb, sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, or until the rhubarb is soft and the compote has thickened.
  • To make the beignet bites, start by whisking together the flour, baking powder, and salt in a medium bowl.
  • In a separate bowl, whisk together the milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix, as this will make the beignet bites tough.
  • Heat the oil in a large skillet or deep fryer to 375 degrees F.
  • Drop the beignet batter by the spoonful into the hot oil. Fry for 2-3 minutes, or until the beignet bites are golden brown and cooked through.
  • Drain the beignet bites on paper towels to remove excess oil.
  • To make the strawberry sauce, simply combine the strawberries, sugar, and water in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10-15 minutes, or until the strawberries have softened and the sauce has thickened.
  • To serve, spoon the rhubarb compote and strawberry sauce over the beignet bites. Enjoy!

Conclusion:

Rhubarb beignet bites with strawberry sauce are a delicious and easy-to-make dessert that is perfect for any occasion. The beignet bites are light and fluffy, with a crispy exterior and a soft and chewy interior. The rhubarb compote is tart and sweet, and the strawberry sauce adds a pop of color and flavor. These beignet bites are sure to be a hit with everyone who tries them.

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