Rhubarb Charlotte Recipes

RHUBARB 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.

RHUBARB CHARLOTTE WITH STRAWBERRIES AND RUM

Steps:

• LADYFINGERS: Preheat oven to 375 degrees F. Line a baking sheet with baker's parchment. Separate eggs, discarding two whites. In a mixer, beat the eight egg whites until foamy. Gradually add 1/2 cup sugar until stiff peaks form. Transfer to a large stainless steel bowl and reserve.
• RHUBARB CHARLOTTE: In a mixer, beat the 10 egg yolks with the remaining cup sugar and vanilla to golden ribbon stage. Fold yolk mixture into egg whites. Gradually sift in flour. Transfer batter to a piping bag with a 1-inch plain tip. Pipe 3-inch fingers about 1/2 inch apart directly on the baking sheet. Dust generously with confectioners' sugar and bake 12 -15 minutes, until golden brown. Let cool on pan to room temperature before removing.
• Spray interior of selected molds with vegetable cooking oil and line with plastic wrap. Line the interior sides with ladyfingers with the bottoms facing in. In a bowl, combine strawberry liqueur and the 2 tablespoons rum. Brush this onto the bottoms of the ladyfingers and set aside to soak.
• Hull strawberries and slice into wedges (quarters for medium-sized berries, sixths for larger berries). Place in a stainless steel bowl with 1 cup of the sugar and lemon juice and toss. Let macerate for 2-3 hours. Stir to mix every hour or so. There should be a fair amount of strawberry juice extracted. In a saucepan over medium heat, combine rhubarb, 10 strawberry wedges, 3/4 cup of the sugar, remaining 1/2 cup rum and water and cook until very mushy.
• Let cool. Puree in a blender with the yogurt and salt. Transfer the puree to a stainless steel bowl. In the bowl of an electric mixer, place 1 1/2 cups of the heavy cream and whip to stiff peaks. Place powdered gelatin in a small stainless steel bowl and add the 1/2 cup boiling water to cover and soften the gelatin. Stir to dissolve. Add about 1/2 cup of the strawberry juice from macerated strawberries to mixture. Stir gelatin mixture into the rhubarb puree.
• Prepare an ice-water bath in a larger stainless steel bowl and set the bottom of the bowl of gelatin-rhubarb puree in the bath. Stir until puree just starts to thicken. Fold in whipped cream and keep stirring mixture until it is thicker but still pourable. Pour mixture into molds three-quarters of the way up. If any is leftover, you can put it in a ramekin for a snack later. Place filled molds in the refrigerator to chill for 2-3 hours or overnight. Trim ladyfingers so they are level with the Bavarian cream. Puree some of the macerated strawberries in a blender.
• To serve: Whip remaining one cup heavy cream with remaining 1/4 cup sugar and vanilla to firm peaks. Unmold charlottes. Heat strawberry jam with a few drops of rum and, when melted, paint top of charlotte. Place whipped cream on top and surround with the macerated strawberries, a little strawberry puree and a scoop of strawberry sorbet.

RHUBARB AND APPLE CHARLOTTE (GARY RHODES)

Steps:

• Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan.
• Butter the bread on one side.
• Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit.
• Remove the crusts from the remaining bread and slice each into 1 inch fingers.
• Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping.
• Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble.
• Stir for one minute before adding 2 ounces of the sugar.
• Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice.
• Melt the remaining butter and add the apples once bubbling.
• Cook for 2 minutes hefore adding the remaining sugar.
• Cook for a further 2 minutes and allow to cool.
• Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer.
• Cook rhubarb until tender, then liquidize to create sauce.
• Mix fruits together once they have cooled.
• Taste for sweetness and add more sugar if needed.
• Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place.
• Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes.
• To serve, turn out of molds and serve with rhubarb sauce.