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colleenmomof2

Strawberry rhubarb pops, chzcake, jellied squares and hand pies

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Joined: Jun 15, 2006

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Posted to Thread #27575 at 1:48 pm on Apr 28, 2015

for pops, chzcake and hand pies
http://www.saveur.com/issues/issue-174?page=1

Missing recipe for jellied squares
Strawberry Rhubarb Pate de Fruit
3/4 cup Demerara sugar
1 vanilla bean, split, scraped and reserved
1 oz Clement Creole Shrubb or Cointreau (astorwines.com)
1 Tbs canola oil, for greasing
12 oz rhubarb, trimmed and roughly chopped
3 cups granulated sugar
7 oz strawberries, hulled
1 1/2 Tbs light corn syrup
2 1/2 Tbs yellow (apple) pectin (lepicerie.com)
1 Tbs fresh lemon juice

1 Heat oven to 200 degrees. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle w/Shrubb and toss to combine. Spread sugar evenly on a parchment paper-lined baking sheet; bake with the oven door ajar until dried, about 30 minutes. Let sugar cool and then crumble.
2 Grease a 9" x 13" parchment paper-lined baking dish with oil; set aside.
3 Cook vanilla bean, rhubarb and 1 cup granulated sugar in a 4-qt saucepan over medium-high until rhubarb has broken down, 8-10 minutes. Let cool and discard vanilla bean; transfer mixture to a blender. Add strawberries and corn syrup and puree until smooth; return mixture to pan and boil. Whisk 3 Tbs granulated sugar and the pectin in a bowl; sprinkle over fruit mixture and stir until sugar has dissolved, 1-2 minutes. Add remaining sugar in 3 batches; cook, stirring well after each addition until sugar has dissolved and mixture has thickened, about 5 minutes, or until an instant-read thermometer reads 175 degrees. Stir in lemon juice and pour mixture into prepared pan; let sit at room temperature until set, about 4 hours.
4 Cut pate de fruit into 1" squares; coat in reserved Demerara-Shrubb sugar. Store in an airtight container at room temperature for up to 1 month.


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