The Rural Voice, 2005-05, Page 35i
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minute. Stir over low heat until
dissolved (or microwave at
Medium/50% power for 1 minute).
Remove from heat.
In bowl and with electric mixer,
beat cream cheese until smooth; beat
in sugar and vanilla. Add gelatin
mixture; beat until blended, scraping
down side of bowl as needed. Add
sour cream; blend on low speed. Fold
in rhubarb mixture until blended.
Spoon over prepared crust; cover and
chill until set, at least 4 hours or
overnight.
Just before serving, garnish with
whipped cream (if using) and mint
leaves. Cut with serrated knife.
OLD-FASHIONED BOTTOM -
CRUST RHUBARB PIE
Filling:
5 cups (1.25 L) l -inch (2.5 cm)
rhubarb pieces
1/4 cup (50 mL) water
3/4 cup (175 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour
In Targe saucepan, place rhubarb
and water. Stir together sugar and
flour; add to rhubarb. Cook over
medium heat until boiling. Reduce
heat and simmer, partially covered,
until rhubarb is barely tender, about 5
minutes. (Do not cook until rhubarb
is mushy.) Set aside.
Topping:
1 tbsp (15 mL) butter
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) rolled oats
In bowl, combine butter, sugar.
flour and rolled oats. With fingertips,
blend until mixture resembles coarse
crumbs.
On lightly -floured surface, roll out
pastry into 12 -inch (30 cm) circle; fit
into 9 -inch (23 cm) pie plate, leaving
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overhang. Spread filling in prepared
shell.
Sprinkle with topping. Fold pastry
overhang over filling. Bake in 350°F
(180°C) oven 35-40 minutes or until
bubbling and crust is golden. Serve
warm or cool with Honey Lemon
Yogurt Sauce.
Sauce:
1 1/4 cups (300 mL) vanilla yogurt
3 tbsp (50 mL) liquid honey
3/4 tsp (4 mL) grated lemon rind
In small bowl, stir together vanilla
yogurt, liquid honey and grated
lemon rind until well combined.
Refrigerate until serving time.
RHUBARB CHUTNEY ,
3 cups (750 mL) chopped rhubarb
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
1 apple, peeled and chopped (about
1 cup/250mL)
1/2 cup (125 mL) raisins
I tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) 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 1 month.
RHUBARB GINGER FOOL
1 Ib (500 g) rhubarb (forced, field
or frozen)
2/3 cup (150 mL) pure maple
syrup
2 tbsp (25 mL) finely chopped
candied ginger
1/2 cup (125 mL) whipping cream
1/4 cup (50 mL) plain yogurt
2 tsp (10 mL) vanilla
Chop rhubarb into I -inch (2.5 cm)
pieces. to make 4 cups (1 L). Place in
large saucepan along with 1/2 cup
(125 mL) of the maple syrup and
ginger; bring to boil. Reduce heat.
cover and simmer for 5 minutes.
Uncover and simmer. stirring
frequently near end of cooking to
prevent burning. Turn into large bowl
and let cool completely.
Meanwhile whip cream until
thickened. Whip in remaining maple
syrup, yogurt and vanilla until soft
peaks form. Fold into cooled rhubarb
until blended. Spoon into 4 small
parfait glasses.
— Foodland Ontario
GO ANYWHERE RHUBARB
SQUARES
1 cup (250 mL) flour
1/3 cup (75 mL) powdered sugar
1/3 cup (75 mL) butter
Combine flour and powdered sugar:
cut in butter until mixture resembles
coarse crumbs. Press into the bottom
of a greased 11 -inch x 7 -inch x 2 -
inch baking pan. Bake at 350° F for
12 minutes.
Filling:
1 cup (250 mL) sugar
1/4 cup (50 mL) flour
2 eggs, lightly beaten
1 tsp (5 mL) vanilla
3 cups (750 mL) finely chopped
fresh or frozen rhubarb
Combine first four ingredients.
Stir in rhubarb; pour over warm crust.
Bake at 350° F for 35-40 minutes or
until toothpick comes out clean. Cool
on wire rack. Serve warm if desired.
Store in refrigerator.
RHUBARB BUTTER CRUNCH
4 cups (1 L) rhubarb - diced
1 cup (250 mL) sugar - heaping
4 tbsp (60 mL) flour
1 cup (250 mL) brown sugar
3/4 cups (175 mL) rolled oats
1 1/2 cup (375 mL) flour
1/2 cup (125 ml) butter
1/2 cup (125 mL) shortening - or
butter
Combine rhubarb. sugar. and 3
tbsp (45 mL) flour and place in
greased 8x12 baking dish. Combine
brown sugar. oats. and 11/2 cup (375
mL) flour. cut in butter and
shortening. and sprinkle over
rhubarb. Bake at 375 'F for 35-40
min.
RHUBARB CUSTARD PIE
2 cups (500 mL) rhuharh. cut into
1/2 inch pieces
2 eggs, slightly Neaten
1 cup (250 mL) sugar
2 tbsp (30 mL) flour
1/8 tsp (0.5 mL) salt
1/2 cup (125 mL) whipping cream
Combine rhuharh. eggs. sugar.
flour. and salt. Pour into an unhaked
10 -inch pie shell. Pour whipping
cream over the top. Bake at 375° F
for 10 minutes. then reduce heat to
350° F and bake for 50 minutes.0
MAY 2005 31