Rhubarb Fluff Recipes

RHUBARB FLUFF

Steps:

• BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
• Bake at 350 for 10 minutes.
• RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
• Spread drained rhubarb over baked crust.
• FILLING, beat egg yolks, sugar and salt.
• Add the cream/milk slowly and then the flour.
• Pour over rhubarb and bake another 40 minutes at 350.
• TOPPING, beat egg whites and cream of tartar until stiff.
• Gradually add sugar making a stiff meringue.
• Spread over top and bake at 350 10 minutes or until a golden brown.
• NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.

RHUBARB PUFF

Steps:

• In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside., In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture. , Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown.

RHUBARB FOOL

Steps:

• In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
• Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
• Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
• Divide the fool among 6 goblets.