Text 15226, 86 rader
Skriven 2014-07-29 06:43:50 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Rhubarb Barz
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> It is good but I can't find the recipe yet. I may use some of the
 RH> rhubarb for a pie, maybe a strawberry-rhubarb one.

 DD> I just happen to have a pretty good looking recipe for rhubarb-ginger
 DD> bars in stock since I am a fan of nearly everything rhubarb -- even if
 DD> it has ginger in it.  Bv)=

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Rhubarb Ginger Bars
 DD>  Categories: Pastry, Fruits, Citrus, Desserts, Snacks
 DD>       Yield: 16 Bars

 RH> Not quite the same but I'll give it a try. The one I'm looking for had
 RH> candied ginger in the topping. This one does look good as is but I may
 RH> modify it a bit to use some Stevia so I can enjoy it with less guilt.
 RH> Thanks.

I am with ginger as many are with cilantro - it's not a favourite. Other than 
ginger ale or Vernor's. But, some things don't taste "right" without (at 
least) some included.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grapefruit & Ginger Marmalade
 Categories: Five, Citrus, Condiments
      Yield: 10 Pounds
 
  1 1/3 kg (3#) Florida red grapefruit
      3    Lemons
      3 l  Water
  2 3/4 kg Golden Granulated Sugar
      6    Pieces Chinese Stem Ginger
           - in Syrup; fine shredded
 
  Cut the yellow peel from the white pith of the grapefruit
  and lemon. Cut the peel into fine shreds.
  
  Cut away as much white pith as possible from the
  grapefruit and lemon flesh. Finely chop the flesh,
  removing all the pips, and place in a large preserving
  pan.
  
  Tie the white pith and pips together in a piece of muslin
  and add to the preserving pan with the peel and water.
  
  Bring to the boil and simmer gently for 1 3/4 - 2 hours
  or until the peel is tender and the contents of the pan
  reduced by at least half.
  
  Remove the muslin bag from the pan, squeezing well and
  allowing any juices to run back into the pan.
  
  Add the sugar and finely shredded ginger and stir
  continuously until the sugar has dissolved completely.
  Boil rapidly for 10-15 minutes then remove from the
  heat and test for a set. It is ready when the temperature
  on a sugar thermometer reaches 221øF/105øC.
  
  Alternatively spoon a tiny amount of marmalade onto a
  chilled plate then  push it with your finger to see if
  it wrinkles. If it is not ready it should be returned to
  the boil for a few minutes and retested.
  
  Add a small knob of butter to the pan after the setting
  point has been reached to disperse any scum. Allow the
  marmalade to stand for about 20 minutes to prevent the
  peel rising to the surface. Pot into sterilised jars
  and immediately cover with waxed discs and cellophane
  covers.
  
  NOTES: Makes approximately 4.5kg (10lb). This soft set,
  tawny coloured marmalade has a wonderful citrus flavour,
  delicately spiked with shreds of ginger.
  
  MM Format by Dave Drum - 16 July 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A gourmet is just a glutton with brains. - Philip W. Haberman, Jr.
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