RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB RASPBERRY MOUSSE
This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.
RHUBARB-STRAWBERRY MOUSSE
Steps:
- Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
- Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
- Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- Combine the purée with the remaining cooked rhubarb mixture.
- Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 23 grams
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by maliso
Categories Gelatin
Time 5h15m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash, peel and cut the rhubarb into 1 inch pieces.
- Cook it with half cup water until just tender (about 5 minutes).
- Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
- Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
- Whip the cream, stir together with the blended rhubarb - gently!
- Refrigerate for several hours until the dessert stiffens into a creamy substance.
- Enjoy!
Nutrition Facts : Calories 262.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.1, Sodium 21.8, Carbohydrate 30.2, Fiber 1.6, Sugar 25.9, Protein 2.6
RHUBARB ORANGE MOUSSE RECIPE - (5/5)
Provided by GinetteR
Number Of Ingredients 9
Steps:
- In a two-quart (2 litre) casserole dish, combine rhubarb, sugar, orange peel and water. Microwave, covered, at HIgh for eight to ten min. or until rhubarb is very tender, stirring once. Remove orange peel; purée rhubarb in a food processor or blender until smooth. There should be two cups (500 ml) Stir in orange-flavored liqueur. In a small glass measure, sprinkle gelatin over orange juice; let stand five minutes to soften. Microwave at Medium for one minute or until gelatin is dissolved. Stir into rhubarb mixture; refrigerate for about 45 to 60 min., stirring often, until mixture just starts to thicken. In medium bowl, whip cream until stiff. Gently fold whipped cream into rhubarb mixture. Pour into a six-cup (1.5 litre) serving dish; cover & refrigerate for four hours or overnight. To serve, pipe whipped cream around edge of mousse & sprinkle with orange zest. Serves four to six
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