Norwegian Rhubarb Dessert
1 1/2 Lbs. rhubarb
1 1/2 C. water
3/4 C. sugar
1/2 Tsp. vanilla
3 Tbsp. cornstarch
1 C. heavy cream
1/4 C. sugar
1 Tsp. vanilla
Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth stiff paste. Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear. Pour into glass serving dish. Whip cream until frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion.
Chocolate Purses With Rhubarb Raspberry Mousse
Rhubarb raspberry Mousse
1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced
1/3 c Sugar
1 ts Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream, well chilled
2 c Fresh raspberries
5 tb Confectioner's sugar
7 oz Semisweet chocolate, grated
2 oz Unsweetened chocolate, grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar, for kneading and rolling
Place a medium mixing bowl and the beaters of your electric mixer in the refrigerator to chill for at least 30 minutes.
MAKE THE MOUSSE: Combine the rhubarb and sugar in a medium saucepan. Cover and bring to a simmer over low heat. Cook for 8 to 10 minutes, or until the rhubarb is very soft. Transfer to the bowl of a food processor and puree. Transfer the puree to a medium nonreactive mixing bowl and set aside.
Put 2 tablespoons cold water in a small saucepan and sprinkle the gelatin over. Set aside and let soften for 5 minutes. Heat the mixture over low heat, swirling until the gelatin is completely dissolved and no grains remain. Stir the gelatin into the pureed rhubarb and allow to cool. Then fold the sour cream and berries into the puree.
In the chilled bowl, whip the cream with an electric mixer at high speed until it holds soft peaks. Do not overbeat. Gently fold the whipped cream into the fruit mixture with a rubber spatula. Cover the mousse and refrigerate until it sets, about 4 hours, or overnight.
MAKE THE SAUCE: Combine the raspberries and confectioner's sugar in a small saucepan. Cook over low heat until the berries are soft, about 3 to 4 minutes. Transfer to a food processor blender and puree. Strain through a fine-mesh strainer into a small bowl and discard the seeds. Stir 2 tablespoons of cold water into the sauce to thin. Transfer to a jar and refrigerate.
PREPARE THE MOLDING CHOCOLATE: Put both chocolates in the top of a small double boiler over simmering water. Melt over low heat, stirring constantly with a spatula or wooden spoon until the chocolate is very smooth and shiny. Remove from the heat and add the corn syrup and liquor. Using a wooden spoon, mix the chocolate vigorously (the chocolate will start to "seize"; don't worry, be happy, you're doing just fine) until the chocolate gradually thickens and leaves the sides of the bowl to form a loose, soft mass. The stirring should take no longer than a minute; do not overwork the chocolate or its oils may separate.
Divide the chocolate into 2 equal portions. Place one portion in the center of an 11 by 16 inch long sheet of plastic wrap on a cool flat surface. Level the chocolate with a spatula. Cover the chocolate with a second sheet of plastic wrap the same size as the first sheet. Using a rolling pin, gently roll the chocolate into a rectangle about 10 by 15 inches and 1/16 inch thick. Leaving the chocolate still covered, set aside at room temperature away from any heat source for 30 to 45 minutes to partially set. Repeat with remaining chocolate. When the chocolate is partially set, it should be no longer wet by still very pliable. If at first it's still too wet to handle, let it sit for about 5 minutes more but do not allow it to harden or it will become difficult to knead.
Remove the plastic wrap from one sheet of chocolate. Generously dust a work surface with confectioner's sugar. Gather the chocolate into a ball. If the chocolate has dried out and cracks or crumbles a little, don't be concerned, the chocolate will soften and come together again after kneading. Knead it briefly, pressing it into the confectioner's sugar as you knead, until soft and no longer sticky. If it feels sticky, knead in a little more confectioner's sugar. The molding chocolate should feel very soft and smooth.
Divide the chocolate in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape the remaining sheet of chocolate in the same manner, for a total of 4 chocolate balls.
ASSEMBLE THE PURSES: Brush off any chocolate crumbs left on the work surface; the surface should be dry, or the chocolate will stick. Lightly dust the work surface and a rolling pin with confectioner's sugar. Slightly flatten one chocolate ball and gently roll it out into a circle about 9 inches in diameter. As you roll the chocolate, be sure to lift it from time to time and dust the surface underneath with a little more confectioner's sugar to prevent the chocolate from sticking.
Place one quarter (about 1/3 cup) of the mousse in the center of the chocolate circle. Gather the sides up to enclose the filling. Pinch the purse at the neck to seal in the mousse, allowing the top edges of the purse to fan out. Transfer the purse to a large platter, loosely cover with plastic wrap, and refrigerate.
Repeat rolling and filling the remaining balls of chocolate to make 3 more purses. Cover and refrigerate until ready to serve.
TO SERVE: Place a chocolate purse on each chilled dessert plate and spoon some raspberry sauce around it.
Use rhubarb whole stalks or pieces. Choose, firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well.
Pack either raw or preheated rhubarb tightly into containers without sugar. Leave 1/2-inch head-space. Seal, label and freeze.
Pack either raw or preheated rhubarb lightly into containers; cover with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-inch headspace. Seal, label and freeze.
Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze.
Glazed Roast Lamb With Rhubarb Salsa
1 Leg of lamb (4-6 lbs) Boned and rolled 3 tb Honey
1 ts Garlic salt
1/4 ts Ground pepper
2 tb Red wine vinegar
1 c Chopped onions
2/3 c Dark or golden raisins
1/2 c Honey
2 tb Red wine vinegar
4 ts Chopped Jalapeno pepper
2 Cloves garlic, minced
1/2 ts Ground cardamon
6 c Fresh or frozen sliced Rhubarb (1-1/2 lbs)
LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture.
RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scorching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.
Lamb and Rhubarb Ragout
500.00 g boneless stewing lamb
125.00 mL chopped onion
15.00 mL oil
500.00 mL carrots, cut in julienne strips
375.00 mL rhubarb, cut in 2 cm pieces
125.00 mL water
50.00 mL sugar
25.00 mL lemon juice
25.00 mL chopped fresh parsley OR 10 mL dried
1.00 mL cinnamon
1.00 mL nutmeg
1.00 mL salt
0.50 mL freshly ground pepper
Brown lamb with onion in oil. Add remaining ingredients. Cover and bring to boil. Reduce and simmer 1 h, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired. Makes 4 servings (250 mL each).
Lentils Curried with Rhubarb and Potatoes
An unusual recipe from India.
1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
Total Calories Per Serving: 264
Fat: 6 grams
1-1/2 cups rhubarb (fresh or frozen)
1/4 cup sugar
1 pkg. gelatin (3 oz.) strawberry or cherry
Cook rhubarb with sugar until soft. Drain off liquid, add enough hot water to make 2 cups hot liquid. Mix gelatin with hot liquid, stir well until dissolved. Pour into mold or bowl. Refrigerate until set Serve with Cool Whip (optional). Makes 4 servings.
Rhubarb Apple Meringue (Northern Ireland)
3 oz plain flour
4 oz hard margarine
4 cups rhubarb and/or apples
3 egg yolks
6 oz castor sugar
1.5 oz self raising flour
Method for filling: mix yolks with sugar / add flour and then fruit
3 egg whites
6 oz castor sugar
3 cups plain flour
1 level teaspoon baking soda
1 heaped teaspoon salt
2.5 cups of buttermilk
2 cups wheaten meal
1 cup plain flour
1 heaped teaspoon baking soda
1 level teaspoon salt
2.5 cups of butter milk
Also butter spread and gooseberry or strawberry preserve.
1 1/2 pounds rhubarb, chopped
1 cup sugar
2 tablespoons minced shallots
Juice of 2 lemons
2 cups white wine
8 (2-ounce) slices of fois gras
Garnish: long chives, 1 tablespoon chopped chives
In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.
Rhubarb Orange Crepes
1/3 cup all-purpose white flour
1/3 cup buckwheat flour
3/4 cup 1% milk
2 Tbsp. sugar
1 large egg
2 large egg whites
2 tsp. vegetable oil, preferably canola oil
1 tsp. pure vanilla extract
1/8 tsp. salt
1 1/4 lbs. rhubarb, trimmed and cut into 1/2-inch pieces (5 cups)
3/4 cup sugar
2 Tbsp. all-purpose white flour
1 tsp. grated orange zest
2 Tbsp. orange juice
1 Tbsp. butter
Confectioners' sugar for dusting
Strips of orange zest for garnish
To make crepe batter:
Combine crepe ingredients in a food processor; process until smooth. Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.
To make filling:
Combine rhubarb, sugar, flour, grated orange zest, orange juice and butter in a saucepan and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes. Remove from the heat and set aside. (The filling can be prepared ahead and stored, covered, in the refrigerator for up to 4 days.)
To cook crepes:
Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Using a paper towel, rub the pan with a little oil. Ladle a scant 2 Tbsp. crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to readily coat the pan, stir in a little more milk.) Cook until the underside is brown, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn it over with your fingertips. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing the pan with oil between crepes. Stack the crepes as they are cooked. (You will have about 14 crepes.) (The crepes can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)
To assemble and bake crepes:
Preheat oven to 375 degrees F. Lightly oil a shallow baking dish or coat it with nonstick cooking spray. Spread about 2 Tbsp. of the rhubarb filling in the center of each crepe. Fold in quarters and set the crepes in the prepared baking dish. Bake, uncovered, for 10 to 15 minutes, or until heated through.
Serve dusted with confectioners’ sugar and garnished with strips of orange zest.
248 Calories per serving:
6 G Protein
5.0 G Fat
47 G Carbohydrate
113 MG Sodium
42 MG Cholesterol
1 c Uncooked bulgur
1/2 c Chopped onions
1 tb Oil
1 ea Minced garlic clove
2 1/2 c Chopped rhubarb
7 ea Dried apricots, chopped
1/4 c Apple juice
1 ts Cinnamon
1 pn Cayenne
3 tb Brown rice syrup
1/2 ts Tamari
1/4 c Slivered almonds
Fresh sprigs mint for garnish
Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.
Rhubarb Potato Delight
750 mL rhubarb (3 cups)
125 mL sugar (to sweeten the rhubarb) (half a cup)
250 mL all purpose flour (1 cup)
10 mL baking powder ( 2 tsp
1 mL salt ( quarter tsp)
65 mL white sugar (quarter cup)
100 mL butter (3 eighthscup)
250 mL mashed P.E.I. potatoes (1 cup )
Wash rhubarb well and place in 22 cm ( 9") greased pie plate. Add sugar a pinch of salt and dots of butter may be added.
Bake at 200 C (400 F ) for 15 minutes.
Meanwhile make topping. Combine flour, baking powder, salt sugar. Cut in butter in stir in potatoes.
Knead to form and roll out to (1 cm ) thickness on a lightly floured board. Cut into rounds with a biscuit cutter.
Remove rhubarb from the oven, drain off juice add save. Measure 65 mL of juice add to the rhubarb. Cover rhubarb with rounds of topping. Bake 15 minutes at 200 C or until golden brown. Serve hot.
Wrap rhubarb in plastic and refrigerate. Rhubarb can be kept for a week or more when properly stored.
Strawberry Rhubarb Leather
1 cup rhubarb
1/4 cup water
2 cups strawberries sliced
1/2 cup sugar
Combine finely chopped rhubarb and water. Simmer over medium heat for about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes. Puree mixture until smooth in a blender or food processor. Dehydrate in a dehydrator or in oven.*
To dry in an oven just set temp at lowest possible setting --about 140 degrees would be good. Dry until fruit feels leather like ;yet pliable. This would probably best be done on parchment paper, Remove the leather while it is still warm and roll it up.