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Rhubarb Dishes Rabarber Madretter


Half Frozen Ricotta with Warm Rhubarb Pita Halvdelen Frosne Ricotta med Warm Rabarber Pita

Note: Serves 6. Bemærk: Serverer 6. Total Carbohydrates: 33. Total Kulhydrater: 33. Remember to put this in the fridge an hour before serving if you’ve made it in ramekins or bowls. Husk at sætte dette i køleskabet en time før der tjener hvis du har gjort det i ramekins eller skåle.
ramekin = A cheese preparation made with eggs and bread crumbs or unsweetened puff pastry, baked and served in individual dishes. ramekin = A ost forberedelse lavet med æg og brød krummer eller usødede røgsky kager, bagte og tjente i de enkelte retter. 1. 1. A small dish used for baking and serving. En lille parabol anvendes til bagning og visning.

This is great with spring rhubarb and can be served with fresh berries in the summer. Det er fantastisk sammen med foråret rabarber og kan serveres med friske bær i sommer. Without the rhubarb, the carb count goes down to 2.42 grams per serving. Uden rabarber, Carb tælle går ned til 2,42 gram pr.

Ingredients: Ingredienser:
1/2 cup whipping cream 1 / 2 kop whipping fløde
1 vanilla bean, split 1 vanille bønner, split
1/2 lb. ricotta cheese 1 / 2 lb. Ricotta ost
1 tsp. 1 tsk. pure vanilla extract ren vanille ekstrakt
2 egg yolks 2 æggeblommer
liquid sweetener to equal 1/4 cup flydende sødestof til lige 1 / 4 kop
pinch of sea salt knivspids havsalt
1/2 cup whipping cream 1 / 2 kop whipping fløde
1/2 lb. fresh young rhubarb with pink stems 1 / 2 lb. friske unge rabarber med pink stilke
2 Tbsp. 2 spsk. water vand
1/3 cup Splenda 1 / 3 kop Splenda

Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small pot. Kombiner det første 1 / 2 kop (120 ml) whipping fløde og vanilje bønne i en lille gryde. Bring to a simmer, then remove from the heat and cool completely. Bring til en ulme, og derefter fjerne fra varmen og afkøles helt. Scrape the seeds from the vanilla bean and add to the cream. Skrabe frøene fra vanille bønner og føje til fløde. Discard the bean. Kassér den Bean.
In a food processor, puree the ricotta cheese and vanilla until smooth. I en fødevare processor, mos den Ricotta ost og vanilje indtil glat. With the motor running, pour in the vanilla cream. Med motoren, hæld i vanille creme. Transfer to a bowl. Overførsel til en skål.
Beat the egg yolks, sugar and salt until thick and lemon colored. Beat de æggeblommer, sukker og salt indtil tyk og citron farvet. Fold into the ricotta mixture. Fold ind i Ricotta blanding. Beat the cream into soft peaks and fold into the ricotta mixture. Beat cremen ind i bløde toppe og fold i Ricotta blanding. Pour into 6 6-oz. Pour i 6 6-oz. serving bowls and freeze. betjener skåle og fryses.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch (2.5-cm) pieces. For rabarber compote, trimme bladene og den lavere ende af stilke fra rabarber og skæres i 1-tommer (2.5 cm) stykker. Place in a non-corrodible saucepan the water. Sted i en ikke-korrosionsfast kasserolle vandet. Cover and set over low heat. Cover og sat over lav varme. Stew gently for 30-45 minutes until soft. Stew blidt i 30-45 minutter, indtil bløde. Cool slightly and the rhubarb can be cooked a few days in advance Cool smule og rabarber kan kogte et par dage i forvejen

To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour before serving. For at tjene ved at fjerne den halve frosne Ricotta fra fryseren og plads i køleskabet en time før servering. Gently re-warm the compote and spoon on top of each half-frozen ricotta. Gently re-opvarmer compote og øse på toppen af hver halve frosne Ricotta. Serve immediately. Serveres straks.

Rhubarb Delight Rabarber Delight

Note: Makes 8 yummy servings. Bemærk: Muliggør 8 lækker portioner. Total Carbohydrates: 54. Total Kulhydrater: 54. Carbohydrates per Serving: 6 Kulhydrater pr Visning: 6
1 recipe rhubarb compote, see below 1 opskrift rabarber compote, se nedenfor
1 3/4 cup whipping cream 1 3 / 4 kop whipping fløde

Make the rhubarb compote following the recipe below. Foretag de rabarber compote efter opskriften nedenfor. Allow to cool, then drain for an hour in a sieve. Det afkoeles, så afdrypning i en time i en sigte. Whisk the rhubarb into a coarse pulp. Piskeris de rabarber i grove papirmasse. Whisk the cream to firm peaks and fold into the rhubarb pulp. Piske cremen til virksomhedens toppe og fold i rabarber papirmasse. Pour into tall wine glasses to make individual servings or into a large serving bowl. Pour i høj vin briller til at træffe individuelle portioner eller i en stor tjener skål. Refrigerate until ready to serve. Opbevares i køleskab, indtil klar til at tjene.

Rhubarb Compote Rabarber Compote

Makes about 4 cups Gør omkring 4 kopper
Ingredients: Ingredienser:
2 lbs. 2 lbs. fresh young rhubarb with pink stems friske unge rabarber med pink stilke
1/4 cup water 1 / 4 kop vand
liquid sweetener to equal 1 1/2 cups flydende sødestof til lige 1 1 / 2 kopper
Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Trim bladene og den lavere ende af stilke fra rabarber og skæres i 1 cm stykker. Place in a non-corrodible saucepan with the water. Sted i en ikke-korrosionsfast gryde med vand. Cover and set over low heat. Cover og sat over lav varme. Stew gently for at least an hour. Stew blidt i mindst en time. Remove from the heat and pour into a bowl. Fjern fra varmen og hæld i en skål. Let cool and add the sweetener. Lad cool og tilføje sødestof. Cover and refrigerate. Cover og opbevares i køleskab.

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