The Rural Voice, 2005-05, Page 34Rural Living
Add colour and zest with rhubarb
Selected by Bonnie Gropp
With its rosy hue and tart taste,
rhubarb brings us one of the first
flavours of spring adding zest to a
variety of dishes from favourite old-
fashioned desserts to preserves.
RHUBARB AND APRICOT
BREAD PUDDING
3 cups (750 mL) chopped
(1/2inch/1 cm pieces)rhubarb
3/4 cup (175 mL) apricot jam
3 eggs
2/3 cup (150 mL) granulated sugar
2 cups (500 mL) 2% milk
1 tsp (5 mL) vanilla
5 cups (1.25 L) cubed day-old
French or Italian bread (3/4 -inch/
2 cm cubes)
1/4 cup (50 mL) sliced almonds
In bowl, mix together rhubarb and
jam; set aside. In large bowl, whisk
eggs with sugar; whisk in milk and
vanilla. Stir in bread cubes. Stir in
rhubarb mixture. Pour into lightly
greased 9 -inch (23 cm) square baking
pan. Sprinkle with almonds.
Place pan in slightly larger pan;
pour boiling water into large pan to
come two-thirds up side of smaller
pan. Bake in 350°F (180°C) oven for
45 to 50 minutes or until puffed and
gold.n on top.
Topping:
1 can (14 oz/398 mL) Devon
custard
3 tbsp (45 mL) 2% milk
In small bowl, stir together custard
and milk. Drizzle about 3 tbsp
(45 mL) over each serving. Serve hot
or cold.
*Bread cubes should be slightly
dried out. Lay out in single layer on
baking sheet to dry slightly.
RHUBARB GRANOLA MUFFINS
1 3/4 cups (425 mL) all-purpose
flour
1 3/4 cups (425 mL) honey
almond granola (without raisins)
3/4 cup (175 mL) granulated sugar
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
2 eggs
30 THE RURAL VOICE
Rhubarb and Apricot Bread Pudding — A tasty blend of rhubarb and apricot in
this bread pudding puts a new spin on an old favourite.
3/4 cup (175 mL) 2% milk
1/3 cup (75 mL) sunflower or
canola oil
1 tsp (5 mL) vanilla
2 cups (500 mL) chopped (1/2-
inch/lcm pieces) rhubarb
In medium bowl, mix together
flour, 1 1/4 cups (300 mL) of the
granola, sugar, baking powder,
cinnamon, salt and nutmeg, breaking
up any lumps in granola. In large
bowl, beat eggs; whisk in milk, oil
and vanilla; stir in dry ingredients
until almost combined. Stir in
rhubarb.
Spoon into well -greased large
muffin tins. Sprinkle remaining 1/2
cup (125 mL) granola over batter;
press lightly on top. Bake in 375°F
(190°C) for 15-18 minutes or until
tester comes out clean.
RHUBARB GINGER
CHEESECAKE WITH
GINGERSNAP CRUST
3 cups (750 mL) chopped fresh
rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) finely chopped
crystallized ginger
red food colouring (optional)
whipped cream (optional)
mint leaves
In non-reactive medium saucepan
over medium heat, combine rhubarb
and sugar; cook, stirring until sugar
dissolves and rhubarb is tender, 5-8
minutes. Transfer to bowl; add
chopped ginger. Let cool, then
refrigerate until cold, a few hours.
Stir in a few drops of food colouring,
if desired
Crust:
1 cup (250 mL) gingersnap cookie
crumbs (eight 3-inch/8 cm
cookies)
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) packed brown
sugar
In bowl, combine crumbs, butter
and sugar; spread evenly into 9 -inch
(23 cm) springform pan. Place in
freezer.
Filling:
1 envelope plain gelatin
1/4 cup (50 mL) orange juice
1 Ib (500 g) cream cheese,
softened
1/2 cup (125 mL) granulated sugar
I .tsp (5 mL) vanilla
1/2 cup (125 mL) sour cream
In small saucepan (or small
microwaveable bowl), stir gelatin
into orange juice; let stand for 1