Recipes tagged with « Rhubarb »
Rhubarb Ginger Compote
Tangy rhubarb mixed with fresh ginger and orange zest. Reduced sugar and a splash of apple juice replace some lemon juice. Slow simmer until translucent chunks collapse into a thick, syrupy base. Stir often; risks of sticking high near the end. Bright ruby color fading to soft pink. Fragrant citrus and spicy ginger meld as it thickens. Keeps chilled up to a month or frozen for longer storage.
Candied Rhubarb Twist
Slices of rhubarb baked with brown sugar and lime. Topped with fresh ginger slices. Citrusy, tangy, soft. Cooked at moderate heat until tender. Stored cool. Vegan, gluten free, no nuts, dairy, eggs. Sweet and tart balance with zesty lime and warm ginger. Uses altered quantities and different sweetener. Slightly longer roast time for deeper caramelization.
Rhubarb Spice Cake
Butter, egg, brown sugar mix. Flour, baking powder, salt swapped in. Milk swapped for yogurt. Rhubarb diced small, fresh, unpeeled still. Cinnamon and nutmeg topping instead of just cinnamon. Baking longer by 5 minutes. Oven preheated slightly higher at 190 C. Butter softened, beaten with sugar and vanilla extract. All dry ingredients mixed separately before folding with yogurt. Rhubarb stirred in gently. Sugar and mixed spices sprinkled on top. Cake baked for 65 minutes or until toothpick clean. Serves 8 with dense crumb and tangy fruit bits.