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Rhubarb Dishes Rabarbra Retter


Half Frozen Ricotta with Warm Rhubarb Pita Halvparten Frozen ricotta med varme rabarbra Pita

Note: Serves 6. Merk: Serverer 6. Total Carbohydrates: 33. Totalt Karbohydrater: 33. Remember to put this in the fridge an hour before serving if you’ve made it in ramekins or bowls. Husk å sette dette i kjøleskap en time før servering hvis du har gjort det i ramekins eller boller.
ramekin = A cheese preparation made with eggs and bread crumbs or unsweetened puff pastry, baked and served in individual dishes. ramekin = A ost forberedelser gjøres med egg og brød crumbs eller unsweetened butterdeig, bakt og servert i enkelte retter. 1. 1. A small dish used for baking and serving. En liten antenne som brukes for bakervarer og visning.

This is great with spring rhubarb and can be served with fresh berries in the summer. Dette er bra med våren rabarbra og kan serveres med friske bær i sommer. Without the rhubarb, the carb count goes down to 2.42 grams per serving. Uten rabarbra, carb telle går ned til 2,42 gram per visning.

Ingredients: Ingredienser:
1/2 cup whipping cream 1 / 2 kopp fløte whipping
1 vanilla bean, split 1 vanilje bønne, delt
1/2 lb. ricotta cheese 1 / 2 lb ricotta ost
1 tsp. 1 ts. pure vanilla extract rent vanilje ekstrakt
2 egg yolks 2 egg yolks
liquid sweetener to equal 1/4 cup flytende søtningsmiddel til lik 1 / 4 kopp
pinch of sea salt snev av salt sjø
1/2 cup whipping cream 1 / 2 kopp fløte whipping
1/2 lb. fresh young rhubarb with pink stems 1 / 2 lb ferske små rabarbra med rosa bunner
2 Tbsp. 2 ss. water vann
1/3 cup Splenda 1 / 3 kopp 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 kopp (120 ml) av whipping fløte og vanilje bønne i en liten gryte. Bring to a simmer, then remove from the heat and cool completely. Ta til en putre, og fjern fra varmen og avkjøles helt. Scrape the seeds from the vanilla bean and add to the cream. Skraper frøene fra vanilje bønne og legge til krem. Discard the bean. Forkast Bean.
In a food processor, puree the ricotta cheese and vanilla until smooth. I en food prosessor, puree på ricotta ost og vanilje til glatt. With the motor running, pour in the vanilla cream. Med motoren kjører, pour i vanilje krem. Transfer to a bowl. Overfør til en bolle.
Beat the egg yolks, sugar and salt until thick and lemon colored. Beat the egg yolks, sukker og salt før tykk og sitron farget. Fold into the ricotta mixture. Fold inn i ricotta blanding. Beat the cream into soft peaks and fold into the ricotta mixture. Beat the fløte i myke topper og fold inn i ricotta blanding. Pour into 6 6-oz. Pour til 6 6-oz. serving bowls and freeze. serverer boller og fryse.

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 rabarbra compote, trimme bladene og den nedre enden av stalks fra rabarbra og skjær i 1-tommers (2,5 cm) brikker. Place in a non-corrodible saucepan the water. Sted i en ikke-corrodible kjele vann. Cover and set over low heat. Cover og sette over lav varme. Stew gently for 30-45 minutes until soft. Stew forsiktig for 30-45 minutter til mykt. Cool slightly and the rhubarb can be cooked a few days in advance Cool litt og rabarbra kan tilberedes noen få dager i forveien

To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour before serving. For å tjene, fjerne halve frosne ricotta fra fryseboks og plass i kjøleskap en time før servering. Gently re-warm the compote and spoon on top of each half-frozen ricotta. Gently nytt varme den compote og skje på toppen av hver halve frosne ricotta. Serve immediately. Serve umiddelbart.

Rhubarb Delight Rabarbra Delight

Note: Makes 8 yummy servings. Merk: Lager 8 yummy serveringer. Total Carbohydrates: 54. Totalt Karbohydrater: 54. Carbohydrates per Serving: 6 Karbohydrater per Visning: 6
1 recipe rhubarb compote, see below 1 oppskrift rabarbra compote, se nedenfor
1 3/4 cup whipping cream 1 3 / 4 cup whipping fløte

Make the rhubarb compote following the recipe below. Gjør rabarbra compote følge oppskriften nedenfor. Allow to cool, then drain for an hour in a sieve. La avkjøles og avløp for en time i en sil. Whisk the rhubarb into a coarse pulp. Visp det rabarbra til en grov masse. Whisk the cream to firm peaks and fold into the rhubarb pulp. Visp det krem til fast topper og fold inn i rabarbra papirmasse. Pour into tall wine glasses to make individual servings or into a large serving bowl. Pour i høye vin glass å gjøre individuelle serveringer eller i en stor visning av bollen. Refrigerate until ready to serve. Avkjøle før klar til å tjene.

Rhubarb Compote Rabarbra Compote

Makes about 4 cups Gjør om 4 kopper
Ingredients: Ingredienser:
2 lbs. 2 lbs. fresh young rhubarb with pink stems friske små rabarbra med rosa bunner
1/4 cup water 1 / 4 kopp vann
liquid sweetener to equal 1 1/2 cups flytende søtningsmiddel til lik 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 nedre enden av stalks fra rabarbra og skjær i 1-tommers biter. Place in a non-corrodible saucepan with the water. Sted i en ikke-corrodible kjele med vann. Cover and set over low heat. Cover og sette over lav varme. Stew gently for at least an hour. Stew forsiktig i minst en time. Remove from the heat and pour into a bowl. Fjern fra varmen og strømme inn i en bolle. Let cool and add the sweetener. La avkjøles og legge til søtningsmiddel. Cover and refrigerate. Cover og avkjøle.

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