Rhubarb mousse with strawberry-gin sauce
Yield: 6 Servings
Ingredients:
- 3 c Diced rhubarb
- 1/2 c Brown sugar
- 1 pk Unflavored gelatin
- 1/4 c Tanqueray or other juniper- -flavored gin such as -Gilbey's or Beefeater
- 2 c Cream
- 2 Egg whites
- 1/4 c Sugar
- 2 c Strawberries hulled
- 5 tb Sugar
- 1/4 c Lemon marmalade the type -with shreds of lemon rather -than chunks
- 2 tb Tanqueray gin
Instructions:
(From "Pacific Northwest Palate by Susan Bradley.)
Sprinkle the brown sugar over the rhubarb and let sit for an hour.
Put in a saucepan, cover, and simmer gently for 15 minutes or so,
until fully tender and quite thick. Puree in a processor.
Soften the gelatin in the gin for 10 minutes. Combine with the
rhubarb and heat to dissolve the gelatin. Set into an ice-water bath
(a large bowl filled halfway with ice and a couple of cups of water.)
Cool until cold to the touch, but do not allow the gelatin to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip
until fluffy and light. Do not overwhip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue
until stiff peaks have formed. Carefully fold the egg whites into the
rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup,
straight-sided souffle dish or into individual 1-cup souffle dishes
and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, puree the strawberries and sugar
together in a processor. Strain through a sieve and reserve. Warm the
marmalade just to melt. Combine the marmalade, the gin, and the
pureed strawberries, mixing well. Chill thoroughly.
Serve each portion of mousse topped or surrounded with sauce; pass the
sauce separately.
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Title: RHUBARB MUFFINS
Categories: Desserts
Yield: 12 Servings
1 1/4 c Brown sugar
1/2 c Oil
1 Egg
2 ts Vanilla
1 c Buttermilk
1 1/2 c Rhubarb-diced
1/2 c Nuts-chopped
2 1/2 c Flour
1 ts Soda
1 ts Baking powder
1/2 ts Salt
-TOPPING
1 tb Oleo-melted
1/3 c Sugar
1 ts Cinnamon
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in
rhubarb and nuts. Combine dry ingredients and stir into rhubarb
mixture. Fill muffin papers 2/3 full. Combine topping ingredients and
scatter over tops. Bake at 400' for 20-25 mins
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Title: RHUBARB NUT BREAD
Categories: Breads
Yield: 2 Servings
1 1/2 c Brown sugar
1 Egg -- beaten
1 ts Baking soda
1 ts Vanilla
1 1/2 c Rhubarb -- cut in small
Pieces
2/3 c Vegetable oil
1 c Buttermilk
1 ts Salt
2 1/2 c Flour
1/2 c Walnuts -- chopped
-TOPPING-----
1 tb Butter
1/3 c Sugar
Preheat oven to 350~. Combine brown sugar, oil and beaten egg. In a
small bowl mix together milk, baking soda, salt and vanilla. Add milk
mixture to sugar mixture alternately withflour, beating well after
each addition. Fold in rhubarb and nuts. Turn into 2 greased and
floured 8x4x3 inch loaf pans. Mix topping ingredients and sprinkle on
top of loaves. Bake about one hour or until toothpick inserted in
center of bread comes out clean.
From The Angel of the Sea Cookbook.
Recipe By :
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Title: RHUBARB NUT CRUNCH
Categories: Desserts
Yield: 6 Servings
1 lb Rhubarb; (about 5 cups)
1 1/4 c Sugar, granulated
1/2 c Flour
1/2 ts Cinnamon, ground
3/4 c Orange juice
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1/2 c Flour
1/2 c Oatmeal
1 c Sugar, brown
1/3 c Butter; room temperature
1/2 c Hazelnuts; coarsely chopped
-(2 ounces)
* Whipped cream or
-vanilla ice cream
Heat oven to 350 F. Generously grease, or coat with non-stick cooking
spray, an 8x12x2 glass baking dish.
Cut rhubarb in 1-inch chunks and place in prepared baking dish.
Sprinkle with sugar, flour and cinnamon. Toss to evenly coat. Pour
orange juice over mixture.
Topping: In medium bowl, combine flour, oatmeal and brown sugar. With
pastry blender cut in butter until it becomes like coarse meal. Spread
evenly over rhubarb. Sprinkle hazelnuts on top.
Bake at 350 F. in the center of the lower third of the oven until the
rhubarb is tender and the mixture is bubbling, about 35 to 40
minutes. Cool to lukewarm and serve with whipped cream or vanilla ice
cream.
Source: FOODday, June 18, 1991
per Valerie Whittle
Fidonet COOKING echo
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Title: RHUBARB ORANGE JAM
Categories: Jelly/jam, Kooknet, Cyberealm
Yield: 1 Quart
4 c Rhubarb, diced
8 ea Oranges
2 1/2 c Sugar
Wash rhubarb and dice. Put oranges through food chopper. Mix fruit
and sugar in large saucepan. Cook to boiling point, then reduce heat
and cook slowly for 2 hours or until jam is thick and clear. Pour
into hot jars and seal. Makes 1 quart (1 Liter).
SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committer of
the Mennonite Traditional Cooks
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Title: RHUBARB PIE
Categories: Desserts, Pies
Yield: 6 Servings
3 c Rhubarb, 1 slices 1 c Sugar 1/2 ts Grated orange peel 3 tb Flour 1 x Dash salt 2 tb Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook.
