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Maple-Rhubarb Cobbler https://www.metro.ca/userfiles/image/recipes/cachette-rhubarbe-erable-5873.jpg PT35M PT15M PT50M
Wash rhubarb. Trim and chop stalks. Drain rhubarb. In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup. Butter baking dish or ramekins. Add rhubarb. Preheat oven to 375°F (190°C). Chantilly cream: Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate. Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor. Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended. Spoon dough over rhubarb in ramekins or baking dish. Sprinkle with maple sugar and sliced almonds. Bake for about 15 minutes. Serve warm with Chantilly cream and another sprinkling of maple sugar.
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1 2/5 lb (600 g) fresh or frozen rhubarb stalks 1/2 cup (1/2 g) sugar 3 Tbsp. (45 mL) sugar for the batter 2/3 cup (170 mL) Maple syrup 1 Tbsp. (15 mL) Maple syrup for Chantilly cream 1 Tbsp. (15 mL) maple sugar to decorate 2 pinches ground star anise 1 1/2 cup (375 g) flour 5 Tbsp. (75 g) ground almonds 1 Tbsp. (15 mL) sliced almonds 1 1/2 tsp. (8 mL) baking powder 3/4 cup (200 g) unsalted butter, softened 1 Tbsp. (15 mL) unsalted buter, to butter dish or ramekins 8 Tbsp. (120 mL) whipping cream 1/2 cup (125 ml) whipping cream for Chantilly cream
Maple-Rhubarb Cobbler

Maple-Rhubarb Cobbler

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6
Maple-Rhubarb Cobbler
0:35
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 2/5 lb
    (600 g)
    fresh or frozen rhubarb stalks
  • 1/2 cup
    (1/2 g)
    sugar
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    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $2.79 ea.

    1 kg SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    sugar for the batter
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    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

  • 2/3 cup
    (170 mL)
    Maple syrup
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    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $8.99 ea.

    500 - 540 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Maple syrup for Chantilly cream
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    IRRESISTIBLES MAPLE SYRUP

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    500 - 540 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    maple sugar to decorate
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    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $8.99 ea.

    500 - 540 ml SELECTED VARIETIES

  • 2 pinches
    ground star anise
  • 1 1/2 cup
    (375 g)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES

  • 5 Tbsp.
    (75 g)
    ground almonds
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    SAVE $3.55
    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    $3.44 ea.

    200 g, 454 g

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    $4.49 ea.

    150 G SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    sliced almonds
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    SAVE $3.55
    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    PLANTERS CASHEWS OR DRY ROASTED PEANUTS

    $3.44 ea.

    200 g, 454 g

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    IRRESISTIBLES SLICED OR SLIVERED ALMONDS

    $4.49 ea.

    150 G SELECTED VARIETIES

  • 1 1/2 tsp.
    (8 mL)
    baking powder
  • 3/4 cup
    (200 g)
    unsalted butter, softened
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    MARANATHA ALMOND BUTTER

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    340 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    unsalted buter, to butter dish or ramekins
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    MARANATHA ALMOND BUTTER

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    340 g SELECTED VARIETIES

  • 8 Tbsp.
    (120 mL)
    whipping cream
  • 1/2 cup
    (125 ml)
    whipping cream for Chantilly cream
Imprimer ma sélection

Preparation

Wash rhubarb.

Trim and chop stalks.

Drain rhubarb.

In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup.

Butter baking dish or ramekins. Add rhubarb.

Preheat oven to 375°F (190°C).

Chantilly cream:

Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate.

Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor.

Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended.

Spoon dough over rhubarb in ramekins or baking dish.

Sprinkle with maple sugar and sliced almonds.

Bake for about 15 minutes.

Serve warm with Chantilly cream and another sprinkling of maple sugar.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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