STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB GELATIN WITH CREAM
This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)
Provided by Food Network Kitchen
Time 3h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.
- Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.
- If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.
- When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.
NIKKI'S BEST RHUBARB DESSERT EVER
If you are not a real big fan of rhubarb, you HAVE to try this!
Provided by Debbie
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
- Bake in preheated oven until crust is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
- Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g
RHUBARB ICE CREAM
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. -Jan Douglas, Dent, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 17mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 3
Steps:
- Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
- Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
- Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.
RICH RHUBARB CREAM
The name says it all - very rich, very creamy and very naughty. If you love rhubarb, and you love cream, you'll love this....besides which, it's dead easy. Serve well chilled after a light meal. Adapted from a recipe by Pamela Westland.
Provided by Daydream
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove any leaves from the rhubarb stalks and rinse under cold water. Slice the stalks into 1 inch pieces.
- Cook the rhubarb and superfine sugar together with a small amount of water, until pulpy, around 10 minutes.
- Cool, then drain off any surplus juice through a colander. Mash the remaining pulp, and set aside.
- In a mixing bowl, beat the cream stiffly with the powdered sugar, then set aside.
- Place the butter, brown sugar and crumbs in a small pan and cook, stirring frequently, until the crumbs are crisp and golden. Add the walnuts and chopped ginger (if using) to the crumbs, when cold, and mix through.
- Gently stir the rhubarb pulp and whipped cream together, and place a little in the bottom of four dessert glasses. Add alternate layers of crumbs and rhubarb cream, finishing with cream.
- Decorate with strawberries or glace cherries if desired, and chill before serving.
Nutrition Facts : Calories 722.1, Fat 44.2, SaturatedFat 24.5, Cholesterol 128.3, Sodium 408.7, Carbohydrate 78.8, Fiber 3.5, Sugar 52.2, Protein 6.9
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RHUBARB CREAMS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 45 minsCategory February Seasonal RecipesCalories 537 per serving
- Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes. Preheat the oven to 160°C/fan140°C/gas 3. Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft. Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much as possible. Discard any rhubarb left in the sieve, then cool the purée completely.
- Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes. Remove from the heat, then stir in the lemon juice, followed by the rhubarb purée.
- Pour equally among 6 glasses or 150ml ramekins. Cover with cling film and chill for 3 hours or overnight.
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