Rhubarb [censored]
Rhubarb And Raspberry [censored]
Rhubarb Strawberry Nut [censored]
Tarten Riwbob (Rhubarb [censored]) Welsh
Rhubarb Butter [censored]
Rhubarb [censored]
Rhubarb [censored] With Walnut Pastry
Rhubarb [censored] with strawberries and cinnamon ice-cream
Rhubarb [censored]
Crust:
1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1/4 cup
sugar
2 large egg yolks
2 tablespoons (or more) ice water
3 tablespoons apricot jam
Filling:
1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only) 1 cinnamon stick,
broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
pieces (about 6 cups)
For crust:
Mix flour and salt in processor. Add butter and cut in, using off/on
turns, until mixture resembles coarse meal. Add sugar and egg yolks and
process briefly to blend. Add 2 tablespoons water and process just until
moist clumps form. If dough is dry, add more water by teaspoonfuls to
moisten. Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate until dough is firm enough to roll, about 30 minutes. (Can
be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room
temperature before rolling.)
Preheat oven to 350F. Roll out dough disk on floured surface 12-inch
round. Transfer to 9-inch-diameter [censored] pan with removable bottom. Trim
crust overhang to 1/4 inch. Fold overhang in, creating double-thick
sides. Freeze [censored] crust 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until
sides are set, about 20 minutes. Remove foil and beans. Bake until crust
is golden brown, piercing with fork if bubbles form, about 15 minutes.
Brush crust with jam and bake until jam is set, about 5 minutes more.
Transfer pan to rack and cool.
For filling:
Combine sugar and water in heavy large skillet over low heat. Stir until
sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and
bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low.
Cover pan and simmer until rhubarb is just beginning to soften, about 5
minutes. Remove pan from heat. Let stand covered until rhubarb is
tender, about 15 minutes. Uncover and cool completely.
Using slotted spoon, remove rhubarb from cooking liquid and arrange in
concentric circles in crust. Strain cooking liquid into heavy small
saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool
syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours
ahead. Let stand at room temperature.)
8 servings.
Rhubarb And Raspberry [censored]
2 cup Rhubarb
1 cup Raspberries
3/4 cup Granulated sugar
3 Eggs
1 Egg yolk
1/2 cup Whipping cream
1/3 tsp Vanilla
1 Pie dough for 10-in.shell
Raspberries and rhubarb in one [censored] means that one of the fruits must be
frozen if locally produced products are to be used. Happily, this dish
works well with either fresh or frozen berries or rhubarb. The reds and
pinks are beautiful together and the flavours blend wonderfully.
Roll out pie dough into 10-inch [censored] or pie pan.
Cut rhubarb into 1/4 inch pieces, distribute evenly in [censored] shell,
then sprinkle with raspberries.
Combine sugar, eggs and egg yolk in a mixing bowl; whisk ingredients
together.
Add cream and vanilla and mix.
Pour egg mixture over fruit and bake in preheated 400F(200C) oven for
20 to 25 minutes, or until [censored] batter is quite firm.
Rhubarb Strawberry Nut [censored]
Brown Butter Sugar Crust:
3/4 cup Unsalted butter-1 1/2 sticks
2 cup All-purpose flour
1/4 cup Granulated sugar
1/2 tsp Salt
1 Lemon,finely grated zest
3 Egg yolks,hard-cooked,chill & mash
1 lg Egg
2 Tbsp Water
Filling:
1 cup Walnuts,hazelnuts or pecans finely ground
1 cup Granulated sugar
1/4 cup All-purpose flour
1 Tbsp Grated orange zest
2 cup Rhubarb,cut in 1/2" pieces
2 cup Whole small strawberries,or Halved larger strawberries (1 pint = 2
cups)
Topping:
1/2 cup Firmly packed brown sugar
1 tsp Ground cinnamon
1 cup All-purpose flour
1/2 cup Unsalted butter,softened
To prepare the crust: In a small saucepan melt the butter and watch
carefully, cook for about 5 minutes, shaking the pan occasionally, until
the butter turns golden. Pour into a small heatproof bowl and resolidify
in the refrigerator or freezer until firm. Then cut into small pieces.
In a food processor combine the flour, sugar, salt and lemon zest. Add
the hard-cooked egg yolks and process until incorporated into the flour.
Add the whole egg and process; add just enough water to hold the dough
together. Do not overwork the dough or it will be tough. (You can also
combine the dough by hand.)
Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking
spray (i.e.,PAM). Press the dough onto the bottom and up the sides of
the pan. Set aside.
To prepare the filling: Spread the nuts over the dough in the pan.
Combine the sugar, flour, orange zest, rhubarb and strawberries in a
bowl. Set aside while preparing the topping.
To prepare the topping: Combine the brown sugar,cinnamon and flour. Add
the butter and work together to form coarse crumbs.
Stir the fruit and pour into the crust. Sprinkle the topping over the
filling and place [censored] on a baking sheet.
Place on the lowest oven rack of a preheated 400 degree F. oven and bake
50 minutes, until the juices are bubbly and the crust is browned.
Let cool on a rack before serving.
Tarten Riwbob (Rhubarb [censored]) Welsh
Filling
1 lb Rhubarb, sliced
4 oz Sugar
Water
Pastry
8 oz Flour
4 oz Fat
1 oz Sugar
1 tsp Cinnamon
Pinch mixed spice
Water
Line a plate or shallow tin with half the pastry. Fill with fruit,
cover with sugar and add a little water. Cover with the rest of the
pastry and bake for 45 minutes.
Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark
4 (350F) to finish.
All kinds of plate [censored] with pastry top and bottom are popular in
Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits
in season can be used.
Rhubarb Butter [censored]
1 cup Rhubarb (chopped)
1/4 cup Butter (cut in pieces) (room temperature) 1/4 cup Brown sugar
1/4 tsp Salt
1/2 cup Corn syrup
1 Egg (slightly beaten(
1/2 tsp Vanilla
Pastry or already made [censored] shells
Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until
butter is melted and sugar dissolved. Add egg and vanilla. Fill [censored]
shells 3/4 full. Bake at 425 F for 15-20 minutes.
Rhubarb [censored]
Filling:
9 cups (about 3 pounds) finely diced rhubarb (1/4-inch dice) 1 1/4 cups
sugar
2 tablespoons finely chopped orange zest
Crust:
1 1/4 cups all-purpose white flour
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon butter
1/4 cup canola oil
To make the filling:
Set aside 3 cups of the rhubarb, covered. In a wide heavy-bottomed
saucepan, combine the remaining 6 cups rhubarb, sugar and orange zest.
Bring to a boil, then reduce the heat to low and simmer gently. Cook,
stirring often to prevent scorching, until the puree has reduced to
about 1 2/3 cups, 40 to 50 minutes. Transfer the puree to a bowl and let
cool to room temperature. (The puree can be made up to 2 days ahead and
stored, covered, in the refrigerator.)
To make the crust:
Position rack in lower third of oven and set a large baking sheet on
it; preheat to 400F. Lightly oil a 10 1/2-inch removable-bottom [censored]
pan or coat it with nonstick cooking spray; set aside.
In a medium bowl, stir together flour, sugar and salt. In a small
saucepan, melt butter over low heat. Cook, swirling the pan, until the
butter turns a nutty brown, about 30 seconds. Pour the butter into a
small bowl; stir in oil. Using a fork, slowly stir the butter-oil
mixture into the dry ingredients until the mixture is crumbly. Gradually
stir in enough ice water (2 to 3 tablespoons) so that the dough holds
together and is not at all crumbly. Press the dough into a flattened
disk.
Place two overlapping lengths of plastic wrap on the work surface.
Set the dough in the center and cover with two more overlapping sheets
of plastic wrap. With a rolling pin, roll the dough into a circle about
14 inches in diameter. Remove the top sheets and invert the dough into
the prepared [censored] pan. Gently press the dough into the pan. Remove the
remaining plastic wrap. Fold in the overhanging edge of the crust to
form a sturdy edge, patching any thin spots with scraps.
To assemble and bake the [censored]:
Combine the raw and cooked rhubarb and spread in the crust. Place the
[censored] pan on the preheated cookie sheet and bake for 35 to 40 minutes, or
until the crust is golden and the filling bubbles at the edges. Let the
[censored] cool to room temperature before serving.
Makes one 10 1/2-inch [censored].
Nutrition: 290 Calories per serving: 3 G Protein 9.0 G Fat 53 G
Carbohydrate 90 MG Sodium 4 MG Cholestrol 0.5 G Fiber
Rhubarb [censored] With Walnut Pastry
Pastry:
1/2 cup All-purpose flour
1/2 cup Ground walnuts (1 ounce)
2 Tbsp Sugar
1/4 cup Well-chilled unsalted butter (1/2 stick) Cut into small pieces
1 Tbsp (about) ice water
Creme fraiche or sour cream
Filling:
1/3 cup Water
1/4 cup (or more) sugar
1 cup Chopped fresh rhubarb *
2 Tbsp Water
3/4 tsp Arrowroot
2 To 3 Tbsp red currant jelly
* A 10-ounce package of thawed frozen rhubarb can be substituted. Drain
well, reserving juices; substitute juice for water in filling. Measure 1
cup rhubarb, reserving remainder for another use.
For Pastry: Combine flour, walnuts, and sugar in medium bowl. Cut in
butter until mixture resembles coarse meal. Blend in water just until
dough holds together. Wrap dough in plastic and refrigerate thoroughly.
Preheat oven to 350 F. Roll dough out on lightly floured surface to
thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3
1/2 inch round [censored] pans. Trim edges of dough even with edge of pan.
[censored] bottom with fork. Bake until crisp and lightly browned, about 25
minutes. Let cool.
For Filling: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan
over low heat. Add rhubarb, cover and bring to simmer, stirring gently
once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes.
Drain, reserving liquid. Taste and adjust sweetness of the rhubarb,
adding more sugar if desired. Return liquid ro pan.
Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking
liquid. Place over low heat and stir gently until thickened and clear,
about 5 minutes. Add rhubarb. Let cool.
Spoon filling into [censored] shells. Melt jelly over very low heat. Spoon or
brush evenly over filling. Refrigerate [censored] until ready to serve. Top
each with a dollop of creme fraiche or sour cream.
Rhubarb [censored] with Strawberries and Cinnamon Ice-Cream
Cinnamon Ice-Cream
2 dl Milk (7/8 cup)
2 dl Cream (7/8 cup)
4 Egg yolks
80 g Granulated sugar (2 7/8 oz)
3 Tbsp Ground cinnamon
Dough
80 g Butter (2 7/8 oz)
100 g Granulated sugar (3 1/2 oz)
1 Egg
1 ds Salt
1/2 Vanilla bean, scrapped
3 Tbsp Whipping cream
1/2 Lemon, grated rind
150 g Sifted flour (5 1/3 oz)
100 g Ground almonds (3 1/2 oz)
Rhubarb [censored]
400 g Rhubarb (7/8 lb)
50 g Granulated sugar (1 3/4 oz)
3 Tbsp Water
2 dl Heavy cream (7/8 cup)
2 Tbsp Kirsch
1 Vanilla bean, slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 Tbsp Coarse sugar
Strawberry Sauce
400 g Strawberries (7/8 lb)
100 g Granulated sugar (3 1/2 oz)
3 Tbsp Water
2 Tbsp Kirsch
Cinnamon ice-cream
Beat egg yolks and sugar until light and lemon-colored. Blend in
cinnamon. In a saucepan bring milk and cream to a boil; gradually stir
in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze.
Pastry dough
Beat butter and sugar until smooth and creamy. Beat egg and add salt.
Stir into mixture. Add vanilla seeds, cream and grated lemon rind. Stir
in flour and almonds. Rapidly work into a smooth solid dough. Cover and
chill for 1 hour.
Strawberry sauce
Wash and hull the strawberries. Place in a saucepan, add sugar, kirsch
and water, bring to the boil. Liquidize and rub through a fine sieve.
[censored]
Wash, trim and skin rhubarb, cut diagonally into slices. Spread the
bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool.
Remove the rhubarb from the liquid with a slotted spoon and transfer to
a bowl. Stir in cream, kirsch, egg yolks, sugar and vanilla seeds. Blend
well. Heat the oven to 180 C (355 oF).
Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim
around the edge. [censored] with a fork, line with aluminium foil, fill with
dry beans and bake blind for 10 minutes. Remove beans and foil, spread
the bottom with the rhubarb mixture. Set in oven and bake for 15-20
minutes. Sprinkle with coarse sugar and continue baking for 10 minutes.
Let cool.
Serving:
Cut the [censored], transfer on plates. Spoon some strawberry sauce on one
side, scoop ice-cream and set on sauce.
© RhubarbInfo, 1996-2003
Email: dan at rhubarb info dot com
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