Rhubarbdessert Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
• Bake in preheated oven until crust is lightly browned, about 15 minutes.
• Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
• Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
• Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Steps:

• Heat oven to 350F degrees.
• In small bowl, combine all crust ingredients.
• Mix until crumbly.
• Press onto bottom of a 13 by 9 inch baking dish.
• Bake for 15 minutes.
• Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
• Beat at medium speed until smooth, about 2 minutes.
• With spoon, stir in rhubarb.
• Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
• Remove from oven and increase temperature to 400F degrees.
• In large bowl, beat egg whites until soft peaks form, about 2 minutes.
• Add salt and vanilla.
• Continue beating while gradually adding sugar.
• Beat until stiff peaks form.
• Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
• Continue baking for 6-8 minutes or until meringue is golden brown.
• Cool completely; store refrigerated.

Steps:

• In a large sauce pan, combine rhubarb and water; bring to a boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat.
• Stir in gelatin (either strawberry or raspberry) and sugar until dissolved.
• Add frozen strawberries (or raspberries) and ice cream; alow to thaw, stirring occasionally.
• Pour into indivitual servind dishes. Refrigerate several hours or until firm.
• Serve with a garnish of whipped cream on top.

Steps:

• In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
• Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
• Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
• Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
• METHOD FOR CRUST AND TOPPING:.
• Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
• Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
• Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
• Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
• In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
• Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.