This one is my own creations, as we had tons of rhubarbs and strawberries in the garden always! I added oranges for a fresh taste. I serve it with sweetened whipping cream, or Kirsch or vanilla cream sauce. I often served this for the children with granola; and how they loved it.
A weird mixture I decided to try last night fully expecting it would taste horrible. My reaction was 'wow!'. It's really good! It's also seriously low-calorie, low fat, low sugar etc. It's kind of like rhubarb, strawberry and ginger pie or flan with cream topping, but so very much healthier and an awful lot quicker! Do give it a go - maybe it'll wow you too! (I've had it four times today already!)
Lovely refreshing dessert. You can leave out the ginger if you are not a fan or serve it separately.
Serve with whipped cream and/or ice cream or with custard.
Can be made on the stove top too in less than half an hour.
I never use cornstarch to thicken it, but feel free to do so.
This light souffle omelette is packed full of juicy, spiced rhubarb and strawberries and is on the table in less than 20 minutes. As an alternative filling I like ti use banana, mango and brown sugar, or pineapple pieces and stem ginger.
I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.
Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women’s Weekly cookbook "Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar.
I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.
Tasty rhubarb crumb squares with a pretty topping of white meringue. Yield will depend on how big you make the bars. Large bars are a nice dessert small squares on the other hand can adorn a holiday cookie tray.
My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture