Black Pudding and Rhubarb Pastries
These little pastries make good canapes or starters. The mixture sounds bizarre but is delicious.
1 small onion, chopped
200 g rhubarb (about 1 stick) cut into 1 cm slices
8 slices black pudding about 4 cm diameter and 1 cm thick
16 sheets filo pastry about 15 cm square
100 ml dry cider or white wine or water
Olive oil for frying
Black pepper, nutmeg.
A good quality black pudding is needed.
Fry the skinned black pudding slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve. Add the onion to the pan (with a little extra oil if necessary) and soften without browning. Add the rhubarb and stir for a minute or so. Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg.
Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of black pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal.
Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden).
Eat while warm. This quantity suffices for a canape for four or a good starter for two.
Berry-Rhubarb Summer Pudding
1/2 cup dairy sour cream
1/2 cup whipping cream
2 cups fresh rhubarb sliced into
1/2 cup sugar
2 cups quartered strawberries
2 cups blackberries or raspberries
1 teaspoon lemon juice
1/2 of a 1-pound loaf of brioche or challah
1. For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.
2. For pudding: In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
3. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened. Stir in blackberries; cook about 5 minutes more or till the berries fall apart. Remove pan from heat. Transfer fruit mixture to a non-metal bowl; cool. Stir in lemon juice and salt.
4. Remove the crust from the brioche; reserve the crust for another use. Cut the bread into 1/2-inch cubes.
5. Assemble pudding: In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding overnight.
6. Serve dessert with some creme fraiche. Garnish with fresh berries. Makes 6 to 8 servings.
Berries with Orange-Honey Yogurt (and rhubarb)
4 c Fruit, see suggestions (like Rhubarb)
1 c Low-fat plain yogurt
1 ts Grated orange rind
Fresh mint leaves OR
1 tb Orange juice
Thin strips orange rind OR 1 tb Toasted sliced/slivered almonds
2 tb Liquid honey (caution diab)*
1/2 ts Vanilla or almond extract
Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer: raspberries, blackberries, blueberries Fall: peaches, plums, grapes Combinations: grapes & melon, melon & blueberries, blackberries & sliced peaches, raspberries & blueberries, strawberries & kiwi, bananas & kiwi or sliced oranges.
*Diabetic caution: honey has more carbohydrates than sugar. Quantity of honey could likely be reduced. Recipes in this book tend to be sweeter than necessary for a person used to low-sugar recipes.
Mix sauce ingredients in a bowl. Wash berries & hull. Slice if fruit pieces are large.
Either mix fruit with sauce, cover and refrigerate for 1 hour, or at serving time spoon fruit into individual bowls or stemmed glasses and pour sauce over. Garnish each serving.
1/4 recipe = 126 calories
2 fruit + 1/2 milk choice
3 grams fat
4 mg cholesterol
43 mg sodium
5 grams protein
24 grams carbohydrate
Frozen Rhubarb Yogurt
2 cups stewed rhubarb
1/2 cup plain low-fat yogurt
3 tbsp granulated sugar
2 tbsp orange juice
In food processor, puree rhubarb until smooth. Blend in yogurt, sugar and juice. Freeze in ice cream maker according to instructions. Or cover and freeze in a shallow metal pan 3-4 hours or until almost firm. Break up mixture and process in food processor until smooth. Freeze in chilled airtight container for 1 hour or until firm. Makes 4 cups; per 1/2 cup: 105 calories, 1 g protein, negligible fat, 25 g carbs.
Norwegian Rhubarb Dessert
1 1/2 Lbs. rhubarb
1 1/2 C. water
3/4 C. sugar
1/2 Tsp. vanilla
3 Tbsp. cornstarch
1 C. heavy cream
1/4 C. sugar
1 Tsp. vanilla
Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth stiff paste. Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear. Pour into glass serving dish. Whip cream until frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion.
Pink Marble Pudding
2 c Rhubarb, fresh or frozen OR canned stewed, sweetened
2 c Raspberries, fresh or frozen OR canned and sweetened
14 Fig cookies; crumbled
1 c Sugar
1 c Heavy cream
1 ts Vanilla
3 tb Confectioners' sugar
Combine rhubarb and raspberries. Puree them through food mill or sieve. Place in saucepan with sugar and crumbled fig cookies. Heat slowly, stirring constantly until fig cookies are almost blended into mixture. When cool, place in refrigerator to chill. Just before serving, whip cream with vanilla and confectioners' sugar. Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream. Top with cream and serve very cold. Fancy enough for a party, this is simple enough for every day. Serves 6 to 8.
Rhubarb Bread Pudding
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.
Rhubarb Bread Pudding
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.
Rhubarb Bread Pudding
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
1 lb Rhubarb
1 1/3 c Water
1 c Sugar
2 tb Potato flour or cornstarch
Clean the rhubarb and cut it into pieces. Bring the water to a boil, add the rhubarb and sugar; boil until tender. Mix the potato flour or cornstarch with a small amount of water; stir it into the rhubarb mixture and bring again to a boil. Cover and cool. Serve with cream.
Rhubarb Ice Cream in a Chocolate Cup
This pretty pink color and cool, sharp taste of the rhubarb ice cream contrasts perfectly with the dark chocolate in this striking spring dessert. The rhubarb puree is made with only the pink part of the stems for the color, and, instead of poaching it on the hob, you may prefer to roast it for about 5 minutes in a very hot oven, with sugar to taste and orange juice to moisten.
500 ml (1 pint) milk
150 g (6 oz) caster sugar
8 egg yolks
250 ml (1/2 pint) roasted and pureed rhubarb pulp
Melted chocolate to garnish the plates
5 tablesp. whipped cream
5 tablesp. drained cooked rhubarb pieces, cooled
4 prepared chocolate cups
A little rhubarb juice
Almond cookies to accompany
First make the ice-cream...
Heat the milk. Beat egg yolks and caster sugar until white and creamy. Add 1/3 of hot milk to egg yolk and then transfer to remaining milk and cook out by whisking continuously over a low heat until it coats the back of a spoon. Strain, cool, mix in rhubarb puree and churn in ice cream machine until set.
Use the melted chocolate to pipe triangle or star designs onto 4 serving plates; set aside. Combine the whipped cream, chopped apple and rhubarb pieces, folding together gently. Taste for sweetness and add extra caster sugar if necessary. Fill the chocolate cups with this mixture and set a scoop of the rhubarb ice cream on top. Set inside the piped chocolate design and decorate in any desired way - a single strawberry fan might be all that is required - and lightly spoon around some of the remaining rhubarb juice. Serve with crisp biscuits such as almond cookies.
3/4 c Sugar
1/4 c Water
3 Egg whites, at room temperature
1 pn Salt
1/8 ts Cream of tartar
1 c Heavy cream
2 tb Raspberry liqueur (or other fruit flavor)
2 c Cooked, drained, pureed rhubarb
Garnish: a handful of strawberries, blackberries, or raspberries
Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees). Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur. Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed rhubarb. If you are not serving immediately, hold the mousse in the freezer. Serve in a glass bowl or in sherbet glasses, decorated with berries. Serves 8.
Rhubarb Mousse with Strawberry-Gin Sauce
3 c Diced rhubarb
1/2 c Brown sugar
1 pk Unflavored gelatin
1/4 c Tanqueray or other juniper-flavored gin, such as Gilbey's or Beefeater
2 c Cream
2 Egg whites
1/4 c Sugar
2 c Strawberries, hulled
5 tb Sugar
1/4 c Lemon marmalade, the type with shreds of lemon rather than chunks
2 tb Tanqueray gin
Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor.
Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatin. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatin to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not over whip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor. Strain through a sieve and reserve. Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly.
Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
Rhubarb and Orange Sponge
450g.1lb rhubarb (medium sized bunch)
2 bananas, sliced
25-50g/1-2oz sugar (brown or white) or to taste
Juice of 1 orange
Grate rind of half the orange
75g/3oz wholemeal flour
50g/2oz self raising flour
1 level tsp. baking powder
100g/4oz margarine or butter (soft, not hard from the fridge)
100g/4oz caster sugar
2 large eggs
Pre-heat the oven to 375F/190C/Gas Mark 5.
Top and tail the rhubarb, wash the stems and cut into short pieces (2.5cm/1"). Put the rhubarb and the sliced bananas into a greased ovenproof dish (wide and fairly shallow). sprinkle the sugar, orange juice and grated rind over it.
Mix together the whole meal flour, the self raising flour and the baking powder. Put the soft margarine or butter into a bowl and mix it a little. then add in the sugar, eggs and flour mixture and mix everything together. The resulting mixture should be soft but not sloppy. If too stiff, mix in a little drop of milk.
Drop this mixture in small little spoonfuls all over the rhubarb. Spread it evenly if you can, but don't worry it will spread out during cooking. Bake in oven for about 35-45 minutes (just above the centre) until the sponge is golden and cooked through.
Test with a knife or skewer. When the knife (of skewer) comes out clean, it is cooked. Serving suggestion: Accompany with natural or Greek yogurt.
Variation: Use cooking apples (about 700g/1 1/2 lb) instead of the rhubarb, but they must be stewed and sweetened first. Another delicious variation is to use 350g/12oz blackberries (when in season). They can be sweetened with 25-50g/1-2oz sugar.
stale cake or bread
whites of 2 eggs
Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake in moderately slow oven (325) for 30 minutes. Make a meringue by beating egg whites stiff and adding 4 tablespoons sugar. Remove pudding from oven, cover with meringue and brown in oven.
This works well with almost any stewed fruit.
Rhubarb Pudding With Strawberries
1 1/2 lb Rhubarb, washed, dried
3/4 c Sugar
5 tb Orange juice, fresh
10 Graham crackers
2 tb Sugar
5 tb Butter, melted
1 tb Gelatin PLUS 2 tsp
1 c Light cream
1 pt Strawberries
Cut rhubarb stalks into 2" pieces, put in saucepan with 3/4 cup sugar and 2 tbls orange juice, simmer over low heat for 15-20 minutes or until tender. While rhubarb is cooking, prepare crumb crush. Crush graham crackers, mix in 2 Tbsp sugar and melted butter. Press into bottom of 9-10" pie pan and chill. When rhubarb is nearly cooked, place remaining orange juice in bowl, sprinkle gelatin over juice. Let soak a few minutes. Turn cooked rhubarb into food processor and puree. Return to saucepan and bring to simmer. Pour rhubarb over gelatin and stir until gelatin is completely dissolved, let cool slightly then mix in cream and turn into crust. Chill for several hours or overnight. Before serving, hull and halve the strawberries and arrange over the top of rhubarb.
Summer fruits, rose-pink and scarlet (the color that promises resurrection after death), combine to make a fresh and piquant pudding similar to a cheesecake.
Rhubarb Queen of Puddings
Our recipe for this old-fashioned favorite uses rhubarb instead of the traditional layer of jam.
600ml (1 pint) Milk
25g (1oz) Butter
350g (12oz) Golden Caster Sugar
Finely Grated Rind of 1 Lemon
4 Large Eggs, separated
75g (3oz) Fresh White Breadcrumbs
900g (2lb) Rhubarb, cut in 2.5cm (1 inch) pieces
25g (1oz) Flaked Almonds
Butter a 1.8 litre (3 pint) ovenproof dish. Put the milk, butter, 50g (2oz) of the sugar and the lemon rind in a saucepan and heat until the butter has melted.
Whisk the egg yolks in a bowl, stir in the hot milk mixture gradually, then stir in the breadcrumbs.Transfer to the prepared dish and leave to stand for 15 minutes.
Preheat the oven to 180?C/350?F/Gas Mark 4. Cook the custard layer for 20-30 minutes in the middle of the oven until just lightly set. (The timing will depend on the shape of your dish and the depth of the custard layer).
Place the rhubarb in a wide, shallow pan with 125g (4oz) of the sugar and cook over a high heat, stirring frequently for 10-12 minutes until the fruit is tender and reduced to a thick purÚe with no excess liquid. Leave to cool slightly.
Whisk the egg whites with a pinch of salt until they hold stiff peaks, then whisk in the rest of the sugar, a spoonful at a time, to make a glossy white meringue.
Spoon the rhubarb over the custard layer, then spread the meringue over the rhubarb, starting at the edge and working in to the center (this stops the rhubarb bubbling at the sides). Sprinkle with almonds and put in the oven for a further 15 minutes.
Serve warm, with pouring cream if you like.
Serves: 8, Preparation: 30 mins, Cooking: up to 1 hour, Calories/Fat per serving: 313cals/10g, Cost per serving: 75p
1/4 c Butter or margarine (1/2 stick)
2 lg Eggs
3/4 c All-purpose flour
1/4 ts Salt
3/4 c Milk
1/2 lb Rhubarb, cut into 3/4-inch pieces
1/3 c Butter or margarine
1 c (approx) firmly packed brown sugar
Place the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in 425 F oven until butter is melted and bubbly.
Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl until smooth. Pour batter into bubbling butter; drop rhubarb into center of batter. Bake until edges of crust are dark brown, about 25 minutes.
When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture is a thick syrup.
Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual servings.
Makes 4 to 6 servings.
Scandinavian Rhubarb Pudding
1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.