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Rabarbar pudding (Rhubarb Pudding)

 

Rabarbar pudding (Rhubarb Pudding)
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Rabarbar pudding (Rhubarb Pudding)

Ingredients

  • 1 lb rhubarb
  • 3 cups water
  • 2 cups sugar
  • 1 strip lemon peel
  • 2 packages unflavored gelatin
  • 1/2 cup white wine
  • whipped cream

Instructions

  • Cut the rhubarb into 1" pieces and poach 20-25 minutes in the 3 cups of water, 2 cups of sugar and lemon peel.
  • Remove lemon peel and strain.
  • Reserve the rhubarb.
  • Dissolve the gelatin in the liquid.
  • Cool two minutes, then add the white wine and rhubarb.
  • Chill until set.
  • Serve cold.
  • Decorate with whipped cream.

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Artpark Culinary Treasures, baking, Buffalo, Buffalo History, Desserts, food, recipe

Rhubarb Crunch

It is spring so you know what that means? Fresh Rhubarb everywhere! Especially for those of us with a CSA.

RHUBARB CRUNCH

  • 2 ½ cups sifted flour
  • ¾ cup uncooked rolled oats
  • 1 cup brown sugar
  • ½ cup butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Mix together flour, oats, sugar, melted butter and cinnamon to make a crumb topping mixture. Press half the crumbs into a 9” layer cake pan. Cover with rhubarb.
In a small saucepan, combine sugar, cornstarch, water and vanilla. Cook stirring constantly until mixture is thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake in a 350° oven for 1 hour. Cover and server warm, plain or with whipped cream (or vanilla ice cream). Makes 8 servings.

Elizabeth Battisti, Artpark Culinary Treasures

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baking, food, Norwegian, recipe, vintage

Rabarbragrøt (Rhubarb Compote)

In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.

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Rabarbragrøt (Rhubarb Compote)

 

To server 6 or 8

2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water

Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.

In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.

 

WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.

 

You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.

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