Yum! I have never seen nor eaten a Dutch Baby but I have heard about them and have wanted to try them. I sent John out to get a small amount of rhubarb and he came back with way more than I wanted. That's another thing I have never tried and I had a recipe I wanted to try out so I found this one for the Dutch Babies to use the rest. I just made the rhubarb compote so all I have to do in the morning is gently warm it up. I just tasted it and oh baby is it good! Can't wait for tomorrow morning.http://www.huffingtonpost.com/2012/02/02/dutch-babies-with-poached_n_1250674.html
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Tomorrow morning I'm gonna make Dutch Babies with Poach Rhubarb.
- Thread starter orchid
- Start date
And that reminds me! The other day you said you were making
Michaels coffee cake with the swirl of rhubarb and strawberries and I was going to use the extra for that and was waiting to hear what you thought. But then I found this recipe and I knew it was time for me to try it and I can't wait! But will you please post your results when you make the coffee cake? I now am in love with rhubarb!
Michaels coffee cake with the swirl of rhubarb and strawberries and I was going to use the extra for that and was waiting to hear what you thought. But then I found this recipe and I knew it was time for me to try it and I can't wait! But will you please post your results when you make the coffee cake? I now am in love with rhubarb!
This is interesting...have you ever seen this?
http://www.thekitchn.com/have-you-tried-this-tip-155760
http://www.thekitchn.com/have-you-tried-this-tip-155760
I roasted it. about 4 cups cut rhubarb and 2-3 cups cut strawberries, approx
added a cup of sugar and a 1/4 c of pomegranate juice(water or orange juice or whatever). baked at 350, covered, for about 1/2 hour, then uncovered and baked another 1/2 hour. add more sugar to taste. you can add some cornstarch to make it thicker, but it thickens a bit after cooling.
added a cup of sugar and a 1/4 c of pomegranate juice(water or orange juice or whatever). baked at 350, covered, for about 1/2 hour, then uncovered and baked another 1/2 hour. add more sugar to taste. you can add some cornstarch to make it thicker, but it thickens a bit after cooling.
Rhubarb Ginger Cheesecake. I made this again last month for a bunch of women thinking of course,
with all that cream cheese, they won't eat much and lots left over for me. So wrong. They each had 2 big pieces, then wanted to take home for their husbands, admitting that their husbands would never see it.
Rhubarb Ginger Cheesecake
4 c. chopped fresh rhubarb, about 8 stalks
1/2 cup sugar
2 scant T. finely-chopped crystallized ginger, VERY fine
red food colouring (optional)
whipped cream (optional)
Mint leaves
Crust (depends on how thick you like this crust)
1 - 1½ cup gingersnap cookie crumbs
1/4 - 3/8 c. melted butter
2 T. brown sugar
Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 c. sugar
1 t. vanilla
½ c. sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is barely tender, about 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool completely. Stir in a few drops of food colouring if desired.
For Crust:
In bowl, combine crumbs, butter and sugar; spread evenly into 9" springform pan.
Filling:
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved. Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended but do not break up pieces. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.
with all that cream cheese, they won't eat much and lots left over for me. So wrong. They each had 2 big pieces, then wanted to take home for their husbands, admitting that their husbands would never see it.
Rhubarb Ginger Cheesecake
4 c. chopped fresh rhubarb, about 8 stalks
1/2 cup sugar
2 scant T. finely-chopped crystallized ginger, VERY fine
red food colouring (optional)
whipped cream (optional)
Mint leaves
Crust (depends on how thick you like this crust)
1 - 1½ cup gingersnap cookie crumbs
1/4 - 3/8 c. melted butter
2 T. brown sugar
Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 c. sugar
1 t. vanilla
½ c. sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is barely tender, about 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool completely. Stir in a few drops of food colouring if desired.
For Crust:
In bowl, combine crumbs, butter and sugar; spread evenly into 9" springform pan.
Filling:
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved. Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended but do not break up pieces. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.
This is my favorite source for vanilla beans.Soft, supple, ultra fresh.I have Madagascar Bourbon ...
10 for $10.99. Great prices, great quality, and great customer service. I've had the beans for a few years now, and they're still in great condition. I wrap them in plastic, and store in an airtight jar.
http://www.beanilla.com/madagascar-vanilla-beans
10 for $10.99. Great prices, great quality, and great customer service. I've had the beans for a few years now, and they're still in great condition. I wrap them in plastic, and store in an airtight jar.
http://www.beanilla.com/madagascar-vanilla-beans