RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
- Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
- Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
- Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
- Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
- Remove the bowl from the freezer and stir in the pureed rhubarb.
- If you are not serving immediately, hold the mousse in the freezer.
- Serve in a glass bowl or in sherbet glasses, decorated with berries.
Nutrition Facts : Calories 189.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 52.7, Carbohydrate 21.4, Fiber 0.6, Sugar 19.4, Protein 2.3
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by maliso
Categories Gelatin
Time 5h15m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash, peel and cut the rhubarb into 1 inch pieces.
- Cook it with half cup water until just tender (about 5 minutes).
- Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
- Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
- Whip the cream, stir together with the blended rhubarb - gently!
- Refrigerate for several hours until the dessert stiffens into a creamy substance.
- Enjoy!
Nutrition Facts : Calories 262.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.1, Sodium 21.8, Carbohydrate 30.2, Fiber 1.6, Sugar 25.9, Protein 2.6
RHUBARB-ORANGE SOUP
Provided by Mark Bittman
Categories quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
- Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
- Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 55 grams
ORANGE RHUBARB SAUCE
This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB & ORANGE SLUMP
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
- Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.
Nutrition Facts : Calories 536 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.85 milligram of sodium
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