Rhubarb Frozen Yogurt Torte Recipes

OLD-FASHIONED RHUBARB TORTE

Steps:

• In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

RHUBARB FROZEN YOGURT TORTE

Steps:

• Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
• Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
• Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
• Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
• *Available at Italian markets and specialty foods shops.

FROZEN VACHERIN TORTE WITH RHUBARB CREAM AND STRAWBERRIES

Steps:

• For meringues:
• Position racks in top third and center of oven and preheat to 250°F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray.
• Using electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.
• Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
• For rhubarb cream:
• Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour.
• Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Gently fold rhubarb mixture into yolk mixture. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
• Place 1 meringue disk in 9-inch-diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 6 hours. (Can be made 4 days ahead. Cover with foil; keep frozen.)
• Release cake pan sides. Serve torte with sweetened strawberries, if desired.

TANGY RHUBARB FOOL

Steps:

• Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled., In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.

RHUBARB TORTE

Steps:

• prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
• Combine sugar and cornstarch .
• stir in Rhubarb and water.
• cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
• spread onto crust,cool.
• WHIP Whipping cream and fold in marshmellows.
• pour over Rhubarb.
• Prepare pudding and pour over marshmellow mixture.
• Top with reserved crust curmbs.
• ENJOY!
• Note Standing time is cooking time, which is approximate.