Rhubarb tarte tatin
4-6 stalks rhubarb, trimmed, then cut on an angle into largish, even pieces (about 1.5 inch) 1 c sugar 2 T butter 1 T fresh orange juice or Grande Marnier 1 t pure vanilla extract ¼ t salt 1 roll puff...
View ArticleRhubarb curd
This is what you do with the yolks leftover from making pavlova. The thick, creamy, custard with the odd name is usually made with lemon or lime. Try this in-season rhubarb version. Rhubarb purée 6-8...
View ArticleRhubarb shortcake
Tart and tangy, tastes like spring. Adapted from a recipe in Gourmet Magazine. 1 c flour 1½ t baking powder ¼ t salt 2/3 c heavy cream plus additional for brushing 1 t large crystal brown sugar such as...
View ArticleIndian-spiced rhubarb pavlova
The exotic flavours of cardamom and star anise partner beautifully with rhubarb. 6-8 stalks rhubarb, trimmed and cut into 2 inch pieces on an angle juice of one large orange (approx. 1 c) ¼ c honey ½ t...
View ArticleRhubarb syrup
10-12 stalks rhubarb (about 3 to 4 pounds) trimmed and cut into ½-inch pieces 1 pod vanilla, split lengthwise 8-10 c water Place rhubarb in a large (6- to 8-quart) pot and add cold water to cover....
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