Roasted Strawberry & Rhubarb Compote

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easy recipes, Fruits, jam, quick breakfast ideas, Rhubarb, Rhubarb jam, Roasted rhubarb and strawberry, strawberry, sweets, topping ideas, مربى الراوند, نبات الراوند

Very easy to make tangy sweet compote that pairing two delicious fruits roasted to full flavor.

After making Rhubarb Berry Crumble, I wished I could bought some more rhubarb to make as many recipes as I can. It was my first use of rhubarb. Frankly, it’s not known in middle east and it’s new to me that I never taste it before.

Last week, I was lucky to come by some pretty bunch of rhubarb. This time I will not waste the opportunity, so I took the whole stack (honestly, I left 1 or 2 sticks in case somebody was craving it like me).

The rhubarb is well known in it’s low calorie content and high fiber, makes it perfect for weight loss diet. It can be used as a strong laxative, most often taken to treat constipation. Rich in several B-complex vitamins such as folates, riboflavin, niacin. Red color stalks contain more vitamin A than in the green varieties, vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. rhubarb stalks also provide good amounts of vitamin-K, which has established role in the treatment of Alzheimer’s disease. It also contain many other vitamins and minerals, calsium and potasium.

Rhubarb is not only a pie plant. Yes,it makes a devine pie filling, that is soft and delectable once baked. It’s tart taste makes it perfect also in many savory dishes too. Beside sweet tarts and juices, it also makes a delicious sweet and sour jam, top it on your choice of bread with some cream or butter and enjoy. Use it as a healthy natural sauce to top on ice cream and cakes, it makes a perfect breakfast mate though if you top it on pancakes and waffles.

This time I want to try roasting the rhubarb, preserving the intensity of it’s flavor. Paired it with strawberry to inhance more beautiful pink color. Adding rosewater to enhance more flavors in it, the result is the most adorable pleasant jam i have ever made.

Roasted rhubarb and strawberry compote

1 pound fresh rhubarb, cut into 1 inch slices
1/2 pound fresh strawberries, sliced or chopped
3/4 cup sugar
1 teaspoon rose water

Preheat the oven at 400 f. Toss the rhubarb with the sliced strawberries, rose water, and sugar in a baking dish and roast for half an hour.
Once the dish comes out of the oven, mash it all up with a potato masher and let it cool (it gets thicker as it cools).

وما هو معروف بالعربيه نبات الراوند Rhubarb
نبات صيفي يعتبر من فصيلة الفواكه لاستعماله كتيرا في اطباق الحلويات ومصاحبا لكثير من الفواكه في استعماله
يحتوي على نسبة حموضه عاليه لهذا يكثر استعماله في اطباق الحلويات والفطائر المحلاه والعصائر والمربيات
تعتبر الاوراق سامه وما ياخد منه للاستعمال فقط السيقان
من فوائده انه يحتوي على نسب من الفيتامينات والملينات القابضه يستعمل لعلاج حالات الامساك ومغلي الراوند يستعمل
كمنشط للمعده
كما انها تستعمل في الحميات الغذائيه حيث يقال انها تخفف من نسبة الجلوكوز بالدم

مربى الرواند والفراوله المشوي

حوالي ١/٢ كيلو من الراوند مقطع بطول ١ انش
٢٠٠ غرام من الفراوله الطازجه مقطعه ارباع
٣/٤ كوب من السكر
١ ملعقه صغيره ماء الورد

يحمى الفرن على ٤٠٠ ف
في صينية الفرن، تخلط جميع المقادير جيداً
توضع بالفرن لتخبز لمدة ١/٢ ساعه
باستعمال هراسة البطاطا يسحق المزيج لكي يصبح قوامه انعم
يعبأ بمرتبانات معقمه ويحفظ بالتلاجه للاستعمال

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Fig Jam

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bagel sandwich, breakfast sandwich, Fig jam, Figs, jam, Mascarpone cheese

Enjoy a sweet breakfast when Serve the figs jam with thick cream or mascarpone.

Figs “the native middle eastern ancient fruit” which is becoming more popular in many countries. Figs are among the richest plant sources of calcium and fiber, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have a laxative effect and contain many antioxidants. In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity

However, the homemade fig jam does not take long to prepare and you can be sure of it’s quality. It’s also gratifying to carry on the tradition. For many, jam making nurtures pleasant emotions. If you crave something sweet, a teaspoonful of homemade jam is comforting and satisfying.
Many flavors can be added to the figs jam, some of the most spices used is fennel, anise, and cinnamon.
To make the jam last for along time, it needs the same weight of sugar as of figs.

Figs Jam

1 pound fresh figs
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon anise

Choose small, unblemished, slightly unriped figs. Do not peel them, but trim their stems, leaving only a little part, and wash them carefully, then pat it dry. Cut in half or quarter.
In a large pan, combine the figs with sugar, let it run its liquids, soak overnight in the fridge.
The following day, add cinnamon and anise seeds, bring to the boil and simmer for 20 – 30 minutes, stir gently every one in a  while to make sure the figs will not stick to the bottom and burn. Simmer until the figs are soft.
Spoon the jam into clean glass jar while it’s hot, let it open until cools down a little, then cover.

Sweet Cherry Jam

Tags

breakfast, cherry, cherry jam, fruit reserve, Fruits, jam, sweets

Sweet black cherry and a hint of lemon add up to a sensational spread.

One of my top favorite jams, my kids go crazy eating it, they really love it. Ah, the sweet cherry with the hint of lemon zest, gives the cherries a great depth of flavors.
There is nothing better than the fresh fruit and al natural ingredients; the sweet black cherry, sugar lemon juice and zest, plus the pectin, these make a great tasting spread on muffins or toasts.
 hint: The food processor makes chopping the cherries extra easy.
For easy Jar sterilizing, if you don’t have the canner, I usually put the jars and leds in the dish washer and set it on high heat.

Sweet Black Cherry Jam

3 lb sweet cherries, pitted, about 4 cups chopped
1/4 cup lemon juice
1 teaspoon lemon zest
1 package (1.75 oz) powdered fruit pectin
4 cups granulated sugar

Sterilize jars and lids; using a large pot for this or I usually put it in the dish washer on high heat water(that a good and decent incubator).
In a large, deep enameled or stainless steel pot, combine the finely chopped cherries(using the food processor for this), lemon juice, lemon zest. Stir in the powdered pectin until blended. Place the pot over high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute.
Remove from heat, quickly skim off foam with a metal spoon.
Ladle into hot jars, wipe rims, Fit lids on jars.