Text 469, 99 rader
Skriven 2013-05-22 16:39:00 av FRED A BALL (1:123/140)
Ärende: Rubarb 2
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Rhubarb Blueberry Crumble
9 servings

Topping
1/2 cup uncooked old-fashioned oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup finely chopped hazelnuts (filberts), if desired*
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, if desired
1/2 cup Land O Lakes® Butter, softened

Filling
4 cups fresh rhubarb, sliced 1/2 inch
1 cup fresh blueberries
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla
Ice cream, if desired

Directions

Heat oven to 350°F. Combine all topping ingredients except butter,
in medium bowl. Mix in butter with pastry blender or fork until
mixture resembles coarse crumbs. Set aside.

Combine rhubarb and blueberries in large bowl. Place mixture into
ungreased 8- or 9-inch square baking dish. Set aside.

Combine sugar and cornstarch in 2-quart saucepan. Add water;
mix well. Cook, stirring occasionally, over medium heat until
mixture comes to a boil. Continue cooking 1-2 minutes or until
mixture is thickened. Stir in vanilla. Pour over fruit.

Sprinkle topping over filling. Bake 30-35 minutes or until bubbly
and topping is lightly browned. Cool 15 minutes. Serve warm with
ice cream, if desired.


*Substitute your favorite finely chopped nuts.

**************************************************

Aunt Emma's Rhubarb Custard Dessert
12 servings

Crust
2 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
2 tablespoons sugar

Filling
2 cups sugar
1 cup whipping cream
1/4 cup all-purpose flour
6 Land O Lakes® All-Natural Egg yolks, reserve egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb*

Meringue
6 reserved Land O Lakes® All-Natural Egg whites
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar

Directions

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat
at low speed, scraping bowl often, until mixture resembles coarse
crumbs. Press onto bottom of ungreased 13x9-inch baking pan.
Bake 15 minutes.

Meanwhile, combine all filling ingredients except rhubarb in large bowl.
Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.

Pour rhubarb mixture over hot, partially baked crust. Continue baking
45-55 minutes or until filling is firm to the touch. Increase oven
temperature to 400°F.

Meanwhile, beat egg whites in large bowl at low speed until foamy.
Add 1/4 teaspoon salt and vanilla. Increase speed to high; beat,
gradually adding 3/4 cup sugar, until glossy and stiff peaks form.

Spread meringue over hot filling, sealing to edge. Continue baking 9-11
minutes or until meringue is lightly browned. Cool completely.
Store refrigerated.



*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.

Happy Cooking
Fred


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