Rhubard Crumble

I remember going to visit my Grandmother when I was growing up and the front yard had rhubard bushes on the side of the house. My sister and I would break off long leaf stems of rhubarb and dip  the ends in little bowls of sugar and giggle becasue it was so sour !  Those days, the rhubard was free, just today I paid $7.99 for a pound of rhubarb but worth every penny to bring back some memories of  visits to "mom's " house.

Ingredients

4 cups of diced rhubard
1/2 cups sugar, mix in 1 TB of flour with the sugar (as thickener)
2 Tb fresh lemon juice (or bottles is fine)
 * I put little dots of cold butter over top of rhubard ( everything is better with better)

Toss the diced rhubard with sugar, flour and lemon juice.  Spread out on a  baking dish - I used a smaller on so the rhubard would almost come to the top of the dish.

Crumble :

1/2 cup rolled oats

1/2 brown sugar

1 tsp cinnamon

1/2 cup sliced almonds

1 stick butter, melted

Mix all the ingredients together  until mixture is blended well with the butter.

Sprinkle the crumble mixture over top  of the rhubard

Bake at 350 oven for 30-40 minutes until the crumble mixture is golden and the rhubard juice starts bubbling through the top of the crumble.

Serve with a good dollop of vanilla ice cream.

Enjoy Every Bite

Orange Panna Cotta with Rhubarb Port Sauce

I love Panna Cotta ! It's one of my favorite desserts and I like to experiment with different flavors and sauces. I had bought some rhubard the day before to stew with sugar to go over vanilla ice cream. I thought the rhubard would make a good sauce and while the was getting the sugar out, I saw a bottle of Port that a friend had given us. This is what I made

INGREDIENTS :

1/4 c warm water

1 packet of gelatin , unflavored

2 cup heavy cream

1/3 c sugar

1TB orange extract

HOW TO :

-In a small bowl, add warm water and sprinkle the gelatin into the water and wait 5 minutes for it to disolve.

- In a pot, heat the cream and sugar over medium heat until the sugar disolves, about 5 minutes. Remove from heat and add the gelatin to the cream and stir until the gelatin is disolved into the cream.

- Add the orange extract

- Pour the cream mixture into four well oiled metal molds almost to the top. I use vegetable oil, this makes the panna cotta slide out easily.

- Chill for about 2 hours for it to set.

While the panna cotta is chilling, prepare the rhubard sauce.

Rhubard Port Sauce

- Dice up rhubard to equal 3 cups, put into a medium pot

- add 1 cup of sugar - I know, it's a lot, but it's suppose to be, it's dessert !

- add 1/3 cup of water

-cook over medium heat until the rhubard starts to break up, I cooked it about 20-25 minutes

- when ready to take off the heat, add 1/4 cup of Port

- Put a strainer over a large bowl and pour in the rhubard and let the liquid collect in the bowl below

- Chill the Rhubarb sauce.

** save the rhubard pulp for another treat with ice cream.

PLATE IT :

- After two hours, invert the mold onto a plate, the panna cotta should slide out easily. If not, help it by running the tip of a knife around to loosen sides.

- Pour the Rhubard sauce over the top of panna cotta. Serve.

Enjoy Every Bite