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      RECIPE TITLE "Rhubarb-Lemon Cream Pie" from Sunset Magazine February 2004

    yieldsMakes 8 servingstime ---difficultymoderate

    5 tablespoons butter, cut into chunks
    5 large egg yolks
    1/2 cup sugar
    2 teaspoons grated lemon peel
    1/2 cup lemon juice
    1 teaspoon unflavored gelatin
    1 cup whipping cream
    1 baked single-crust 9-inch pie pastry
    Easy rhubarb compote, chilled


    1. In a 2- to 3-quart pan over low heat, combine butter, egg yolks, sugar, lemon peel, and lemon juice. Stir constantly until mixture thickly coats the back of a wooden spoon, 10 to 12 minutes (do not boil). Pour into a small bowl, cover, and chill until cold, at least 2 hours, or nest pan in a large bowl of ice water and stir mixture until cold, about 10 minutes.

    2. In a heatproof 1-cup glass measure, sprinkle gelatin over 2 tablespoons cold water. Let stand until soft, 2 to 3 minutes. Put 1 inch of water in a small pan; bring to a boil over high heat, then remove from heat. Set measure in water in pan and stir until gelatin is dissolved, 2 to 3 minutes. Let cool.

    3. In a large bowl, beat cream until slightly thickened. Beating constantly, pour in gelatin; continue beating until soft peaks form.

    4. Stir about 1/2 cup whipped cream into cold lemon mixture until well blended, then scrape lemon mixture into remaining whipped cream and fold gently until incorporated. Spoon into pie crust and spread level. Cover with plastic wrap and chill until firm, at least 1 hour, or up to 1 day.

    5. Pour rhubarb compote into a fine strainer set over a bowl. Let drain until dripping stops, then gently spoon rhubarb pieces over lemon cream. Cut pie into wedges.

    CALORIES 421(47% from fat); FAT 22g (sat 11g); PROTEIN 4.1g; CHOLESTEROL 148mg; SODIUM 174mg; FIBER 0.3g; CARBOHYDRATE 54g

    Easy Rhubarb Compote

    Notes: Cooking rhubarb in the oven is less work than cooking it on the stove and also preserves its brilliant pinkish red color better. Spoon the compote over ice cream, serve it chilled with shortbread cookies, or use it in rhubarb-lemon cream pie or other desserts (see Quick Rhubarb Ideas, below). It keeps, chilled airtight, up to 1 week.

    2 pounds rhubarb, rinsed, ends trimmed, and cut into 1/2-inch pieces
    1 1/2 cups sugar

    1. Mix rhubarb and sugar in a 9- by 13-inch baking dish and spread level. Cover dish tightly with foil.

    2. Bake in a 350° regular or convection oven until rhubarb is very soft when pierced but just holds its shape, about 45 minutes (35 in convection oven). Serve warm or cool.

    Nutritional analysis per cup.

    Quick rhubarb ideas: Our compote is great in simple desserts or drinks. Here are some of our favorites.

    Strawberry-rhubarb fool: Stir together chilled compote, sliced fresh strawberries, and unsweetened whipped cream; spoon into bowls and chill 2 hours.

    Rhubarb-orange parfaits: Layer compote with orange segments and vanilla ice cream in tall glasses. Top with a few shreds of orange peel.

    Rhubarb sandwich cake: Split a sponge cake horizontally and spoon compote between the layers, using a slotted spoon; sprinkle cake with powdered sugar and serve with whipped cream.

    Rhubarb mimosas: Pour the compote through a fine strainer (reserve fruit for other uses); add a little of the syrup to glasses of prosecco or sparkling wine for a blushing-pink drink - perfect for a bridal shower.

    Rhubarb lemonade: Stir the strained syrup (see above) into fresh lemonade for a new twist.

    Yield: Makes About 4 cups

    CALORIES 333(1% from fat); FAT 0.4g (sat 0.0g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; SODIUM 8.9mg; FIBER 0.0g; CARBOHYDRATE 84g

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