Base: 1 cup sifted flour 1/4 tsp. salt 2 Tbsp. sugar 1/2 cup softened butter or margarine Topping: 4 cups diced rhubarb 1/4 cup water 1 1/4 cup sugar 2 envelopes unflavored gelatin 1/3 cup cold water red food coloring (optional) 1/2 pint whipping cream, whipped or whipped topping of choice
Combine dry ingredients. Cut in butter until mixture resembles coarse bread crumbs. Spread evenly in bottom of a greased 9 inch square pan. Bake at 350 degrees until lightly browned, about 10 minutes. Cool.
Combine rhubarb, 1/4 cup cold water, sugar and salt; simmer until rhubarb is tender, stirring occaisionally. Soak gelatin in cold water. Add hot rhubarb. Stir until dissolved. Add food coloring, if desired. Chill until partially set, then fold in whipped cream. Turn onto base and chill until firm, about 3 hours. Serves 9.
Spongecake, ladyfingers or similar cake Stewed Rhubarb 3 egg whites 7 T confecioners sugar 1/2 t vanilla
Place pieces of spongecake, ladyfingers or similar cake in an eathenware dish (fill about 1/2 full). Pour stewed rhubarb over it. Bake at 325 for 30 minutes. Cover with merinque (3 egg whites, 7 Tbls. confec. sugar, 1/2 tsp. vanilla, beaten til stiff), Spread over cake and bake until a delicate brown (7-12 minutes).
Ginger Rhubarb in Pastry
4 puff pastry shells 1/3 cup water 2/3 cup sugar 1-1/4 lbs. rhubarb, trimmed, washed, and chopped 2 tsp. orange zest, grated 1/8 tsp. nutmeg 1/4 tsp. ground ginger 2 cups vanilla ice cream
Bake puff pastry shells according to package directions. Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves. Increase heat to high. When syrup begins to boil stir in remaining ingredients, except ice cream. Reduce heat to low and simmer for 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3. Pour syrup over rhubarb. Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream..
Per serving: calories 504, fat 22.5g, 39% calories from fat, cholesterol 30mg, protein 6.7g, carbohydrates 71.8g, fiber 3.7g, sodium 245mg.
1 cup sugar 3 T cornstarch 4 cups sliced rhubarb l/2 cup water few drops of red food coloring if desired l recipe for graham cracker crust l/2 cup whipping cream (OR Cool Whip) 1-1/2 cup small marshmallows l pkg. instant vanilla pudding
Make graham crust in 8x8 pan. Bake and let cool. Combine sugar and cornstarch, stir in rhubarb and water. Cook, stirring until thickened. Reduce heat and cook 2-3 minutes. Add food coloring and spread mixture over cooled crust in pan. Let cool. Whip cream and fold in marshmallows while whipping cream. Spread over rhubarb mixture. Prepare pudding according to package directions. Spread on top. Sprinkle with graham cracker crumbs and chill. Garnish with strawberries if you like.
1 c Cream, whipping 2 tb Confectioners sugar 1/2 ts Vanilla 1/2 c Marshmallows, minature 1 1/2 c Rhubarb sauce, thickened 2 tb Almonds; whole, toasted
In a medium bowl with electric mixer, beat cream, sugar, and vanilla until stiff peaks form. Fold in marshmallows. In a 1 quart compote dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of almonds. Repeat twice. Top with remaining cream and almonds. Refrigerate until ready to serve.
1 3/4 cups flour 1 teaspoon baking powder 2 egg whites 1/2 cup shortening 2 tablespoons sugar 1/2 cup walnuts chopped FILLING 4 cups fresh or frozen rhubarb chopped 2 cups sugar 2 egg yolks 1/4 cup flour MERINGUE 4 egg whites 1/2 cup sugar 1 teaspoon vanilla
Combine first six ingredients with a fork until crumbly. Press into a greased 9x13" baking pan. Combine filling ingredients. Mix well. Pour over crust. Bake at 350 F. for 50-60 minutes. In a mixing bowl, beat egg whites unitl stiff. Gradually add sugar and vanilla, beating well. Spred over hot filling. Return to the oven for 10-15 minutes, until lightly browned.
From "Lori cooks light and easy (on The Learning Channel)", untested
5 c Rhubarb (chopped)
2 T water
2 c sugar
Cook the above to a sauce, about 10 minutes, then add
2 T corn starch disolved in
2 c water
cook that until thick, about 5 minutes. Add red food coloring (if you like). Cook until tender and then cool
6 egg yokes
Wisk them. Wisk in:
1 c sugar
3 T cornstarch
0.25 t salt
0.25 c milk
cook over low heat until thick, about 5-10 minutes. Add:
1 T butter
2 t vanilia extract
Top with wax paper to prevent skin formation and let cool completely.
make a 10" sponge cake using your favorite recipe. Bake in a pan. Cut into 0.5" cubes.
Throw 1/2 of the sponge cake cubes into your triffel bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.
Use ANY custard recipe you like, and any Rhubarb sauce recipe you like.
Spiced Rhubarb Bake
1 1/2 pounds fresh rhubarb 3/4 cup sugar (or less to taste) 1 cinnamon stick 3 whole cloves 1 tsp. orange or lemon peel -- grated 1/4 cup butter or margarine 1/4 cup flour 1/3 cup sugar
Cut rhubarb into 1-inch pieces. In slow-cooking pot, combine rhubarb with sugar, cinnamon, cloves, and grated peel. Cover and cook on low for 3 to 4 hours.
Remove cinnamon and cloves. Spoon rhubarb into shallow baking dish. In small bowl, mix together butter, flour and 1/3 cup sugar with fork or pastry blender. Sprinkle over cooked rhubarb. Bake in 400F oven for about 20 minutes.
Strawberry Rhubarb Napoleons And Lemon Cream
We used a wire mesh cooling rack to form the decorative pattern on this pastry, but any metal cooling rack can be used. Also, if you have a small rack that cannot cover all the pastry at once, you will need to bake it in batches.
For filling 1 pound rhubarb, cut into 1/4-inch-thick slices (about 3 cups) 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon 1 1/2 teaspoons fresh lemon juice 1 pint strawberries 1 sheet frozen puff pastry (about 1/2 pound), thawed Garnish: confectioners' sugar Accompaniment: lemon cream LEMON CREAM Can be prepared in 45 minutes or less. 1/2 cup well-chilled heavy cream 2 tablespoons confectioners' sugar 3 tablespoons sour cream 2 teaspoons freshly grated lemon zest Garnish:
fresh lemon zest, removed with a vegetable peeler and cut into julienne strips
In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons.
Preheat oven to 375F.
On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm.
Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.
Assemble napoleons: Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.
Serve napoleons with lemon cream.
Make Lemon cream:
In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.
Serve cream garnished with zest. Makes about 1 1/3 cups.