RHUBARB AND GINGER FOOL
Rhubarb and ginger are a delicious combination - try them in this creamy fool. Rhubarb is in season from February until May, but you may be able to find it a couple of months either side
Provided by Janine Ratcliffe
Categories Dessert
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Put the rhubarb, caster sugar and 1 tbsp water in a pan and cook over a gentle heat, covered with a lid, until the rhubarb is tender. Remove the lid and turn up the heat to bubble and reduce the liquid to a syrup. Tip the rhubarb into a sieve set over a bowl to catch the syrup and leave until cold.
- Purée the cooled reserved syrup with 1/2 of the rhubarb chunks and the ginger syrup until smooth.
- Put the double cream and icing sugar in a mixing bowl and beat until it holds soft peaks. Fold through about 4 tbsp of the purée with most of the diced ginger.
- Roughly mash the rest of the rhubarb with a fork to break it up a bit, then fold it into the cream mixture with the Greek yogurt. Pile into serving bowls or glasses and keep chilled. When ready to serve, scatter with the remaining ginger, spoon over the leftover purée, and serve with crunchy biscuits.
Nutrition Facts : Calories 412 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Fiber 1.4 grams fiber, Protein 1.4 grams protein, Sodium 0.1 milligram of sodium
RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
RHUBARB GINGER COOLER
Provided by Maggie Ruggiero
Categories Fruit Juice Non-Alcoholic Ginger Spring Healthy Rhubarb Gourmet Drink
Yield Makes 12 drinks
Number Of Ingredients 5
Steps:
- Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
- Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
- Serve syrup in glasses over ice with a splash of sparkling water.
RHUBARB GINGER COOKIES
Rhubarb and ginger pair perfectly in this buttery cookie.
Provided by Kim
Categories Cookies
Time 40m
Yield 25
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg in a bowl until well combined.
- Cream together butter and brown sugar in a large bowl with an electric blender until light and fluffy. Add in egg and vanilla extract, beating until thoroughly combined. Add in half of the flour mixture, and mix until just combined. Pour in remaining flour mixture and mix until just combined. Fold in rhubarb.
- Scoop out 1 1/2 tablespoon-sized balls of dough and place them on the prepared baking sheet 1 1/2 inches apart.
- Bake in the preheated oven until cookies are set and golden, 12 to 15 minutes. Allow to cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.9 g, Cholesterol 17.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.4 g, Sodium 78.8 mg
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
APPLE & RHUBARB COOLER
Enjoy our sophisticated apple & rhubarb cooler. Made with ginger syrup and served with a rosemary garnish, it's a good alcohol-free party option
Provided by Good Food team
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Fill a tumbler with ice, then pour in the apple juice, cider vinegar, stem ginger syrup and stir. Slowly top up with the sparkling rhubarb soda.
- Stir again with a sprig of rosemary and leave it in the drink as the garnish.
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar
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