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Rhubarb Syrup

I have been trying to take advantage of all the rhubarb that has been in season. I received some huge, beautiful stalks of rhubarb in my CSA box last week and wanted to make something that wasn’t cake-y, crisp-y or bread-y.

I decided to make a rhubarb syrup.  I love it because I can use the syrup for a multitude of purposes.  I will soak sponge cakes with it, drizzle it over my homemade vanilla bean ice cream, sweeten my tea, and make italian sodas (a few splashes of syrup into a glass of mineral water..heaven!) with it.  Best yet, it will last a long time in the refrigerator if sealed tight.

This recipe is simple as simple gets. It’s just rhubarb, water and sugar.

Supplies

  • 4 C chopped rhubarb
  • 2 C water
  • 2 C sugar

Bring rhubarb, water and sugar to a hard boil.  Lower the heat and let simmer for 20 mins or until the fruit is super soft and the liquid thickens a bit.

Strain into a fine mesh strainer. I kept the solids to spread on toast.

Pour into clean jars and cap tightly.  Store in the refrigerator and ENJOY!

 

 
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Posted by on June 25, 2011 in Uncategorized

 

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Strawberry-Rhubarb Buckle

I must confess. This recipe is semi-homemade.  I was pressed for time, but wanted to make something that would utilize the strawberries and rhubarb sitting in my refrigerator.  What I came up with was a buckle-like dessert that knocked my family’s socks off.

The rhubarb was obtained at the local farmer’s market. The strawberries, however, were store bought.  Also store bought was the cake batter for the buckle.  I had a small box of Jiffy yellow cake mix (you know, the kind your mom bought you for your easy bake oven so it would last). The topping is what does me in.  A marriage of brown sugar, oats, flour, butter and cinnamon. Heaven.

This recipe is easy and won’t take much time at all to throw together.  What you get in return is an awesome combination of sour and sweet hugged in a bed of fluffy cake all topped with a delectable crumbly, crunchy topping.

I threw this recipe together on a whim.  The amount of strawberries and rhubarb you use is up to preference.

Supplies:

  • 1-1.5 C rhubarb, diced
  • 1-1.5 C strawberries, sliced
  • 1 9 oz box of Jiffy Golden Yellow Cake Mix
  • 1 egg
  • 1/2 C water
  • 1 C oats
  • 1/2 C brown sugar
  • 1/2 C flour
  • 1 tbsp cinnamon
  • 1/2 stick butter, cold and cut up

Preheat your oven to 350. Spray a 8×8 pan with cooking spray and  layer the strawberries and rhubarb on the bottom of the baking dish.

Mix the cake mix, egg and water until thoroughly mixed. Pour over berries and rhubarb.

In a separate bowl combine the oats, brown sugar and cinnamon.  Cut in the cold butter until it’s crumbly and the butter is about the size of a pea.  Cover batter with crumble topping.  I like a lot of topping on mine.  If you feel the same, go ahead and double the ingredients to make the topping.

Bake until golden brown and a toothpick comes out clean when inserted into cake.  Baking time will vary depending on your oven.  For me it took about an hour. It should look something like this when it is finished baking.

Let cool before slicing.  It is fantastic warm or cold.  Try a scoop of vanilla ice cream on top if so inclined.

Enjoy!

 
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Posted by on June 3, 2011 in Uncategorized

 

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Vanilla Bean Panna Cotta & Rhubarb Compote

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Panna Cotta is one of my favorite desserts.  It’s a light, creamy eggless custard with a texture that is simply divine. 

Panna Cotta is easily one of the most simple desserts to make.  I decided to make a lower fat variation of the traditional heavy cream based recipe. Since panna cotta is an eggless custard, you really have a lot of  leeway to make it as fattening or nonfattening as you would like.   No matter which way you go, it will be heaven in your mouth.  Trust me.

Vanilla Bean Panna Cotta

  • 4 c low-fat half and half
  • 1/2 c sugar
  • 1 vanilla bean
  • 2 packets powdered gelatin
  • 6 tablespoons cold water

Heat half and half, sugar  and vanilla bean (cut vanilla bean in half.  Scrape the inside with the back of a knife to get the seeds out.  Add seeds and bean to mixture) in saucepan until sugar has dissolved and mixture is very warm but not boiling.

In a medium bowl add the cold water.  Sprinkle the gelatin over the cold water and let bloom for 5 mins.  You will notice it gets very thick.  This is a good thing.

Pour warm milk mixture over bloomed gelatin and wisk until gelatin has fully dissolved.

Pour mixture into 8 lightly greased remkins or vessel of your choice. 

Let chill in the refrigerator overnight.  When chilled gently run a knife along the edge to loosen the panna cotta making it easier plate.  You can always leave it in the remekin and pour whatever you like over the top as well.

Rhubarb Compote

  • 4 c chopped rhubarb
  • 1/2 – 3/4 c sugar
  • zest of one orange
  • juice of one orange
  • 1/4 c water

Place ingredients in a medium sauce pan and heat on medium until the sugar is dissolved and liquid starts to bubble.

Turn heat down, cover and simmer until rhubarb is soft (about 10-15 mins).

Place in a container to cool in the refrigerator.  How easy was that?

I love the tangy compote coupled with the sweetness of the panna cotta.  I love when I loosen the panna cotta from the ramekin onto a plate the vanilla beans are all gathered at the top.

This is a wonderful summertime dessert.  I really hope you try this out for yourself.  You can top it with anything you like, or nothing at all.  It’s that good.

 
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Posted by on June 5, 2009 in compote, panna cotta, rhubarb

 

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