kbucky
05-28-2003, 01:19 PM
I finally am getting to posting these rhubarb recipes...I thought they were really wonderful. The rhubarb shortbread is a great combination of tart and buttery flavors...and really easy to put together. I had to find people to eat it too, or I would have devoured the whole pan :)
The Rhubarb Raspberry Crisp is also excellent. The orange flavor and toasted pecans were delicious with the rhubarb and berries. I didn't make the ice cream, but I will be trying this recipe over the summer I'm sure, so I'll post a review when I do. The topping was PLENTIFUL for the crisp; it could easily be reduced. I made this in a round glazed dish, and thought it was so pretty I made my husband admire it before we served it. I would make this over a pie any day, as it was so easy and tasty.
Enjoy!
Rhubarb Shortbread
For the shortbread:
¼ pound (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour, or ½ cup flour and 1 cup rolled oats
5 tablespoons confectioners’ sugar
½ teaspoon kosher salt
For the topping:
2 eggs, lightly beaten
¼ cup all-purpose flour
¾ teaspoon kosher salt
1 ½ cups sugar
2 cups diced rhubarb
Preheat the oven to 350 degrees.
To make the shortbread: Place the butter, flour, sugar, and salt in the bowl of a mixer fitted with a paddle and mix until it comes together. Press into an 8 X 8-inch pan and transfer to the oven. Bake until the edges are just beginning to brown, about 15 to 18 minutes.
To make the topping: Place all the ingredients in a medium-size bowl and mix until everything is completely incorporated. It will have a slightly gluey texture, but have no fear; you are doing it right.
Place the topping on the shortbread and transfer to the oven. Bake until the topping is set and just beginning to turn golden, about 35-45 minutes. Cool in the pan and cut into 12 to 16 bars.
Variation: Strawberry Rhubarb Shortbread: substitute 1 cup diced strawberries for ½ cup rhubarb.
From “The Bake Sale Cookbook” by Sally Sampson
Rhubarb Raspberry Crisp with Orange Frost Ice Cream
Filling:
2 cups rhubarb, cut into 1 inch X ½ inch chunks
2/3 cup sugar
2 tablespoons orange juice
2 cups fresh raspberries
2 tablespoons flour
½ teaspoon orange zest
Topping:
½ cup flour
½ cup rolled oats
½ cup brown sugar
1/3 cup butter. Softened
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup pecans, chopped and toasted
Preheat oven to 375 degrees. Butter a 1 ½ quart casserole dish. Combine all of the ingredients for the filling and add to the baking dish. In another bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Cut in the cutter until the mixture is crumbly. Fold in the pecans and sprinkle topping over the filling. Bake for 40 minutes. Serve with Orange Frost Ice Cream
Orange Frost Ice Cream
2 eggs
2/3 cup sugar
1/3 cup frozen orange juice concentrate
2 teaspoons vanilla
2 cups milk
1 cup heavy cream
In a medium saucepan over medium heat, stir together eggs, sugar, orange juice and milk. Cook and stir until mixture coats the back of a spoon. Add vanilla and heavy cream. Chill. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
Recipe by June McCarthy, Ohio State Governor’s Chef
The Rhubarb Raspberry Crisp is also excellent. The orange flavor and toasted pecans were delicious with the rhubarb and berries. I didn't make the ice cream, but I will be trying this recipe over the summer I'm sure, so I'll post a review when I do. The topping was PLENTIFUL for the crisp; it could easily be reduced. I made this in a round glazed dish, and thought it was so pretty I made my husband admire it before we served it. I would make this over a pie any day, as it was so easy and tasty.
Enjoy!
Rhubarb Shortbread
For the shortbread:
¼ pound (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour, or ½ cup flour and 1 cup rolled oats
5 tablespoons confectioners’ sugar
½ teaspoon kosher salt
For the topping:
2 eggs, lightly beaten
¼ cup all-purpose flour
¾ teaspoon kosher salt
1 ½ cups sugar
2 cups diced rhubarb
Preheat the oven to 350 degrees.
To make the shortbread: Place the butter, flour, sugar, and salt in the bowl of a mixer fitted with a paddle and mix until it comes together. Press into an 8 X 8-inch pan and transfer to the oven. Bake until the edges are just beginning to brown, about 15 to 18 minutes.
To make the topping: Place all the ingredients in a medium-size bowl and mix until everything is completely incorporated. It will have a slightly gluey texture, but have no fear; you are doing it right.
Place the topping on the shortbread and transfer to the oven. Bake until the topping is set and just beginning to turn golden, about 35-45 minutes. Cool in the pan and cut into 12 to 16 bars.
Variation: Strawberry Rhubarb Shortbread: substitute 1 cup diced strawberries for ½ cup rhubarb.
From “The Bake Sale Cookbook” by Sally Sampson
Rhubarb Raspberry Crisp with Orange Frost Ice Cream
Filling:
2 cups rhubarb, cut into 1 inch X ½ inch chunks
2/3 cup sugar
2 tablespoons orange juice
2 cups fresh raspberries
2 tablespoons flour
½ teaspoon orange zest
Topping:
½ cup flour
½ cup rolled oats
½ cup brown sugar
1/3 cup butter. Softened
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup pecans, chopped and toasted
Preheat oven to 375 degrees. Butter a 1 ½ quart casserole dish. Combine all of the ingredients for the filling and add to the baking dish. In another bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Cut in the cutter until the mixture is crumbly. Fold in the pecans and sprinkle topping over the filling. Bake for 40 minutes. Serve with Orange Frost Ice Cream
Orange Frost Ice Cream
2 eggs
2/3 cup sugar
1/3 cup frozen orange juice concentrate
2 teaspoons vanilla
2 cups milk
1 cup heavy cream
In a medium saucepan over medium heat, stir together eggs, sugar, orange juice and milk. Cook and stir until mixture coats the back of a spoon. Add vanilla and heavy cream. Chill. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
Recipe by June McCarthy, Ohio State Governor’s Chef