Rhubarb Charlotte With Strawberries And Rum Recipes

STEWED STRAWBERRY AND RHUBARB

Stewed Strawberry and Rhubarb image

This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

Provided by Fishydo9

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

6 cups peeled and chopped rhubarb
2 cups strawberries, hulled and quartered
½ cup white sugar
1 pinch salt
1 cup half-and-half, or as needed

Steps:

Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g

RHUBARB CHARLOTTE

Rhubarb Charlotte image

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 1/4 pounds rhubarb, leaves and root ends discarded
1 cup granulated sugar
1 1/2 tablespoons fresh lemon juice
37 (3- by 1-inch) soft ladyfingers
2 tablespoons kirsch
3/4 cup chilled heavy cream
3 tablespoons confectioners sugar
a 6-cup charlotte

Steps:

Cut enough rhubarb into 1/4-inch-thick slices to measure 6 cups, reserving remainder for another use. Cook rhubarb, granulated sugar, and lemon juice in a large heavy saucepan over moderately high heat, stirring occasionally, until rhubarb exudes juices. Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and is reduced to about 2 cups, 25 to 30 minutes. Cool to room temperature.
While rhubarb simmers, brush flat side of ladyfingers with kirsch. Lightly oil mold and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over side. Line side and bottom of mold with some of ladyfingers, flat sides facing inward and trimming bottom ones to fit snugly.
Beat together cream and confectioners sugar until it just holds stiff peaks. Spoon half of rhubarb into mold, smoothing top, and spoon half of cream over it, smoothing top. Cover cream with 1 layer of ladyfingers. Repeat layering with remaining rhubarb, cream, and ladyfingers.
Fold plastic wrap to cover charlotte and weight with a flat-bottomed dish filled with a 2-lb weight. Chill charlotte 1 day.
Remove weight and dish. Unfold plastic wrap and invert a platter over mold. Invert charlotte onto platter, using plastic wrap to loosen charlotte.

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