The Rural Voice, 2003-05, Page 45Rural Living
A tart taste to welcome spring
Selected by Bonnie Gropp
Tart and crisp, the springtime taste
of rhubarb can complement a main
course or bring a nice change from
sweet desserts.
RHUBARB CHUTNEY
3 cups (750 mL) chopped rhubarb
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
1 apple, peeled, chopped (about 1
cup/250 mL)
1/2 cup (125 mL) raisins
1 tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 rnL) ground cloves
In medium saucepan, combine
rhubarb, sugar, water, apple, raisins
and gingerroot. Cook, covered, on
medium heat, stirring occasionally,
for about 10 minutes or until
thickened and fruit has softened.
Stir in salt, cinnamon and cloves.
Pour into sterilized jars and keep
refrigerated for up to one month.
RHUBARB UPSIDE-DOWN
CAKE
Base:
2 tbsp (25 mL) butter
1/2 cup (125 mL) packed brown
sugar
3 cups (750 mL) coarsely sliced
rhubarb
In 8 -inch (2L) square non -
aluminum baking dish, heat butter in
350°F (180°C) oven for about 5
minutes or until melted.
Sprinkle brown sugar and then
rhubarb evenly in dish; set aside.
Cake:
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) all-purpose
flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) nutmeg
1 cup (250 mL) sour cream or
plain yogurt
In bowl, cream together butter and
sugar until fluffy. Beat in eggs, one at
a time, beating well after each
addition. Add vanilla.
Stir together flour, baking powder,
salt and nutmeg. Stir
into creamed mixture
alternately with sour
cream, making three
additions of each.
Spread batter over
rhubarb. Bake in
350°F (180°C) oven
for 45 to 50 minutes
or until top springs
back when lightly
pressed.
Let cool on rack
for 15 minutes.
Run knife around
edge of pan; invert
cake onto serving
plate. Serve warm or
at room temperature.
RHUBARB
RIPPLE
MASCARPONE
TART
3 1/2 cups (875
mL) rhubarb, cut
into 1 -inch (2.5 cm)
pieces
3/4 cup (175 mL)
granulated sugar
2 tbsp (25 mL)
cornstarch
1 1/4 cups (300
Rhubarb Amaretto Mousse Parfait — This easy and
delicious dessert can be made up to 24 hours ahead.
Serve it at festive dinners, intimate lunches or at family
meals just to show you really care!
mL) all-purpose flour remaining granulated sugar and
3 tbsp (50 mL) icing sugar lemon rind; spoon into flan shell
2/3 cup (l50 mL) firm butter alternately with half the rhubarb
1 cup (250 mL) mascarpone sauce; swirl gently with knife to
cheese create rippled effect. Chill 1 hour or
1/2 cup (125 mL) sour cream until set.
1/4 tsp (1 mL) grated lemon rind Slice and serve with remaining
In large saucepan, combine rhubarb sauce.
rhubarb, 1/2 cup (125 mL) of the
granulated sugar and cornstarch; RHUBARB CUSTARD PIE
cook, stirring over low heat until 2 cups (500 mL) chopped (1 -
sugar dissolves. Cover and cook until inch/2.5 cm pieces) fresh or frozen
rhubarb is tender, stirring rhubarb
occasionally. Cool and chill. 1 9 -inch (23 cm) pie shell *
In large bowl, combine flour and 1/2 cup (125 mL) packed brown
icing sugar; cut in butter until mixture sugar
is crumbly. Press evenly into 9 -inch 3 tbsp (50 mL) all-purpose flour
(23 cm) flan pan with removable 1/2 tsp (2 mL) grated orange rind
bottom. Prick all over with fork. Bake 1/4 tsp (1 mL) ground ci, 1tamon
in 350°F (180°C) oven 18 to 20 2 eggs
minutes or until lightly browned; 1 can (385 mL) evaporated milk
cool. 1/2 tsp (2 mL) vanilla
In large bowl, combine 6 tbsp (90 mL) maple syrup
mascarpone cheese, sour cream, Spoon rhubarb into pie shell. Bake
MAY 2003 41