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Archive for April, 2011

Rhubarb Dessert

Rhubarb Dessert

 Crust:

1 C. flour

1 T sugar

½ C. butter

 Filling:

6 C. rhubarb, cut into ¼ – ½ in. pieces

4 T butter

2 ½ C. sugar

4 egg yolks

1 C. light cream

4 T cornstarch (or slightly more)

 Meringue:

4 egg whites

½ C. sugar

Preheat oven to 300 F.

  1. CRUST: mix flour & sugar; cut in butter.  Press into bottom of greased 9×13” pan. Bake 10 minutes at 300 F or until set.
  2. Bump the oven temperature up to 350 F.
  3. FILLING: combine rhubarb, butter and sugar over medium heat; boil until tender.  In a separate bowl, combine yolks, cream and cornstarch until mixed well.  Add a few tablespoons of the hot rhubarb mixture to the yolk mixture at a time until the yolk mixture is warm.  SLOWLY pour the yolk mixture into the rhubarb mixture, stirring constantly.  Note: if you do this too quickly, the hot mixture will cook your yolk mixture and it will be chunky.
  4. Pour filling onto baked crust and top with meringue.
  5. MERINGUE: beat egg whites until frothy.  Slowly add the sugar and beat again until the mixture stands in peaks.  Spread over filling.
  6. Bake about 20 minutes at 350 F until meringue is a light gold color.
  7. Allow dessert to cool on counter and then transfer to refrigerator.  Serve cold.

Yield: 12 servings

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Rhubarb Chutney

This recipe is from Stacy’s grandmother’s recipe box.  It may have originally come from the Seattle Times.

Rhubarb Chutney

 2 lbs fresh rhubarb, cut into 1-inch pieces

2 c. white or light brown sugar

1 ½ c. chopped onions

1 ½ c. apple-cider vinegar

½ c. golden raisins, coarsely chopped

1 T. chopped fresh ginger

½ to 1 tsp salt

½ tsp cayenne

¼ tsp ground cinnamon

¼ tsp ground cloves

1.  Mix all ingredients in a large, stainless-steel saucepan and place over a moderate heat.  Let simmer gently for about 40 minutes, or until mixture is thickened.  Remove the saucepan from the heat and let sit for one hour. 

2. Place the pan over moderate heat and let simmer for an additional 45 minutes to 1 ½ hours until the consistency is what you’d like (shorter time for a runnier sauce, longer for thicker).  Place the chutney in hot, sterilized jars, cover and place in the refrigerator.  Sauce can also be frozen in small containers.

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