Four Simple Rhubarb Desserts (non-Pastries)

You didn't think we wouldn't include rhubarb desserts...

Look up rhubarb in most cookbooks and you will most likely find recipes for muffins, tarts and pies. While rhubarb is an excellent ingredient for pastries, below are some non-pastry dessert recipes.

Kids should find this different and appealing. The recipes are easy enough that you can recruit the little ones to help cook. There is something highly rewarding about watching a child celebrate the success of their cooking.


Low Fat Rhubarb Fool

Ingredients:

8 oz fresh rhubarb, stalks trimmed, cut crosswise into 1/2-inch slices
1/4 cup sugar
3 tbsp orange juice
2 tbsp Grand Marnier or other orange liqueur
1 cup low-fat vanilla yogurt

Process

1) In a sauce pan over medium-low heat, bring rhubarb, sugar and orange juice to a simmer

2) Stir until the sugar is dissolved

3) Cover pan partly and cook continue to cook until rhubarb is very soft (about 5 to 8 minutes)

4) Mix Grand Marnier/orange liqueur into sauce pan

5) Cook one additional minute then remove from heat - refrigerate until cold (18 to 15 minutes)

6) When cooled, alternate layers of yogurt with rhubarb in ramekins or dessert bowls

7) After all layers are placed in serving containers, place a knife or skewer into bowls and swirl mixtures together

8) Can be served immediately or refrigerate up to one hour


Rhubarb with Caramel Sauce

Ingredients:

1 lb rhubarb
1/4 cup corn syrup
1/2 cup brown sugar
1/4 cup orange juice
2 tbsp unsalted butter


Process

1) Cut rhubarb into 1 inch pieces.

2) In a heavy heated saucepan add butter

3) When butter is melted add in rhubarb and cook until rhubarb is soft but still retaining its texture

4) Place cooked rhubarb in bowl and set aside

5) Add syrup, sugar and orange juice to same saucepan

6) Bring to a boil and reduce to simmer - 8 to 10 minutes or until mixture thickens

7) After mixture is thickened, remove sauce from heat and cool a few minutes

8) Pour cooled sauce over rhubarb

9) Serve warm over vanilla bean ice cream or whipped cream

Rhubarb Sorbet

Ingredients:

1 lb rhubarb
1 cup sugar
1 cup water
1/2 teaspoon vanilla extract (vanilla bean preferred)
Juice of half a lemon

Process

1) Cut rhubarb into 2 inch pieces

2) In a sauce pan bring to boil, water, sugar, and lemon juice.

3) Upon boil reduce to simmer for 5 minutes or until rhubarb is soft

4) Add in vanilla extract/paste

5) Remove from heat, cool for a few minutes and transfer to metal bowl

6) Place metal bowl in freezer - stirring occasionally

7) When mixture is frozen, spoon into food processor or blender and puree

8) Refreeze mixture

9) When frozen, sorbet is ready for service


Warm Rhubarb Surprise

Ingredients:

2 cups sliced rhubarb
1 cup flour
3/4 cup sugar
1/2 cup milk
3 tbsp butter
1 tsp baking powder
1/4 tsp salt

1/2 cup sugar
1 tbsp corn starch or other power based thickener
1 cup boiling water

Process

1) Preheat oven to 375 degrees

2) Butter 8'x8" baking pan, set aside

3) Combine 1/2 cup sugar with corn starch, set aside

4) Sift flour, baking soda and salt into bowl. Remove any large clumps that will not sift

5) In a different bowl, cream butter and sugar (3/4 cups)

6) Slowly incorporate dry ingredients alternatively with milk into creamed mixture, set aside

7) Place sliced rhubarb on the bottom of the buttered baking sheet

8) Pour creamed batter mixture over the rhubarb - mixture will be very stiff - spread evenly

9) Sprinkle sugar-starch mixture over batter

10) Pour one cup of boiling water evenly over entire mixture

11) Bake at 375 for 50-55 minutes

12) Serve warm with vanilla bean ice cream and/or whipped cream