The Rural Voice, 2003-05, Page 46on foil -lined baking sheet in 425°F
(220°C) oven for 10 minutes.
Meanwhile in bowl, combine
brown sugar, flour, orange rind and
cinnamgn. Beat in eggs, evaporated
milk and vanilla; pour over rhubarb.
Reduce oven to 350° F (180°C)
bake for another 45 to 50 minutes or
until top is golden and custard is set.
Serve warm, topping each serving
with 1 tbsp (15 mL) maple syrup.
* If using a purchased, frozen pie
shell, use a deep-dish size and thaw
before filling. There will likely be 1/4
cup (50 mL) extra evaporated milk
mixture remaining after filling the
shell.
RHUBARB HONEY CRISP
5 cups (1.25 L) chopped rhubarb
1/2 cup (125 mL) liquid honey
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
(optional)
In mixing bowl, stir together
rhubarb, honey, flour, cinnamon and
ginger (if using) until well combined.
Spoon into greased 8 -cup (2 L)
baking dish.
Topping:
1 1/2 cups (375 mL) large flake
TE -EM
FARM
Where wonderful ideas
and plants grow
Beautifying Huron County and your
gardens since 1981
A must stop for the gardener who
appreciates top quality and selection
Bring your containers and we will lovingly
fill them with the plants you like.
OPEN HOUSE
May 1- 2.3, 2003
8am-6pm
Lots of
treats, door
prizes &
giveaways
Open
Mon. - Fn.
8 to 8
Sot. & Sun.
9 to 6
TE -EM FARM
Home of "Ted's Tasty Tomatoes"
R.R. #1, Bayfield
Orchard Line 77688
482-3020
42 THE RURAL VOICE
rolled oats
1/3 cup (75 mL) packed brown
sugar
1/3 cup (75 mL) liquid honey
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
In same mixing bowl, stir together
oats, sugar, honey, butter, cinnamon
and salt; sprinkle evenly over
rhubarb.
Bake in preheated 375°F (190°C)
oven 40-45 minutes or until fruit is
tender and topping is browned.
RHUBARB AMARETTO
MOUSSE PARFAITS
1 lb (500 g) rhubarb, sliced in 1/2 -
inch (1 cm) pieces (3 cups/750 mL)
2/3 cup (150 mL) water
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) unflavoured gelatin
1 tbsp (15 mL) amaretto or other
almond -flavoured liqueur (optional)
1/2 cup (125 mL) strawberry jam
1/2 cup (125 mL) whipping cream,
whipped
1 cup (250 mL) amaretti biscuit
crumbs
1/2 cup (125 mL) toasted sliced
almonds
In medium saucepan, combine
rhubarb, 1/3 cup (75 mL) of the
water, sugar and lemon juice; bring to
a boil. Reduce heat and simmer,
uncovered for 10 minutes or until
tender.
Meanwhile in small saucepan,
sprinkle gelatin over remaining 1/3
cup (75 mL) water; let stand for 10
minutes to soften. Stir over low heat
until completely dissolved and clear.
Stir gelatin mixture and liqueur (if
using) into rhubarb mixture; transfer
to large bowl and chill for 2 hours.
Stir jam to soften. Spoon jam and
whipped cream onto chilled rhubarb
mixture; fold in very lightly to make
mousse heavily streaked. In 6 or 8
parfait glasses, layer as follows,
repeating once or twice; amaretti
crumbs, rhubarb mousse and toasted
almonds.
Chill for one hour or up to 24
hours.
Tip: Toast almonds in 350°F
(180°C) oven, tossing frequently,
until lightly and evenly browned.
RHUBARB TIRAMISU
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) orange liqueur
1 pkg (375 g) lady fingers
2 cups (500 mL) whipping cream
1/3 cup (75 mL) granulated sugar
1 Ib (500 g) mascarpone cheese
Rhubarb sauce:
6 cups (1.5 L) chopped rhubarb
1 1/4 cups (300 mL) granulated
sugar
In large saucepan over medium-
high heat, stir together rhubarb and
sugar until sugar dissolves. Cook,
stirring frequently for 15-20 minutes
or until a thick sauce. Let cool.
In shallow dish, stir together
orange juice and 1/4 cup (50 mL) of
the orange liqueur. Dip half (about
19) lady fingers into mixture; arrange
in single layer in 13x9 -inch (3 L)
baking dish. Set aside.
In deep bowl and using electric
mixer, whip cream, gradually adding
sugar. Stir remaining orange liqueur
into mascarpone cheese. Fold
whipped cream into mascarpone
cheese mixture.
Spread rhubarb sauce over lady
fingers. Topwith half of the
mascarpone cheese mixture. Dip
remaining lady fingers into orange
juice mixture; arrange on mascarpone
mixture.
Spread with remaining
mascarpone cream mixture, making
decorative swirls. Cover and
refrigerate for at least 4 hours or up to
48 hours. Use sharp knife and pie
lifter to cut and serve in neat squares.
SPICED RHUBARB CLAFOUTI
3 cups (750 mL) finely chopped
rhubarb
2 eggs
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) maple syrup
1/3 cup (75 mL) packed brown
sugar
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) freshly grated
nutmeg
Spray 9 -inch (23 cm) pie plate
with baking spray or brush with
vegetable oil. Arrange rhubarb evenly
in plate. In bowl, whisk together
eggs, flour, maple syrup, brown
sugar, cinnamon, ginger and nutmeg;
pour over rhubarb.
Bake in 375°F (190°C) oven for
30 to 35 minutes or until puffed and
golden brown. Let stand for 15
minutes before cutting into wedges to
serve.0
- Recipes courtesy Foodland Ontario