Rhubarb Fluff Recipes

RHUBARB FLUFF

Steps:

• BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
• Bake at 350 for 10 minutes.
• RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
• Spread drained rhubarb over baked crust.
• FILLING, beat egg yolks, sugar and salt.
• Add the cream/milk slowly and then the flour.
• Pour over rhubarb and bake another 40 minutes at 350.
• TOPPING, beat egg whites and cream of tartar until stiff.
• Gradually add sugar making a stiff meringue.
• Spread over top and bake at 350 10 minutes or until a golden brown.
• NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.

RHUBARB PUDDING DESSERT

Steps:

• In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.

NIKKI'S BEST RHUBARB DESSERT EVER

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.

RHUBARB FOOL

Steps:

• In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
• Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
• Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
• Divide the fool among 6 goblets.