Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries
Combine rhubarb, apples, 1/2 cup white
For the rhubarb compote, bring the apple juice and 2 tbsp sugar to a boil. Add the rhubarb, cover and simmer for 3-4 mins. Add the cornstarch slurry and simmer for about 1 min. Set aside to cool.
Meanwhile, preheat the oven to 350\u00b0F. Mix together the cream cheese, sour cream, eggs, remaining sugar, lemon zest and vanilla extract. Transfer to 4 ovenproof ramekins and bake for 15-20 mins. Increase the heat to 400\u00b0F and cook for an additional 5 mins. To serve, dust the ramekins with powdered sugar and serve with the rhubarb compote.
Bring rhubarb, 2/3 cup sugar, and
To make the compote, place the rhubarb and 1 3/4 cups
o cool.
Place the rhubarb juice in a saucepan with
In a saucepan, cook the rhubarb gently in 4 tablespoons of apple juice. Mix the cornstarch with the remaining apple juice until smooth. Pour into the rhubarb and bring to a boil. Add 1/2 cup of the sugar, bring to a boil again and simmer for 5 mins.
Mix the Marsala, egg yolks and remaining sugar in a bowl placed on top of a saucepan with 2 inch of boiling water. Stir the mixture until it is a thick, creamy custard. To serve, portion the custard in 4 bowls and spoon the rhubarb compote on top.
eringues are baking, make the rhubarb compote. In a pan, boil the
uice to a boil. Add rhubarb, bring to a boil again
ool.
For the rhubarb compote, place the rhubarb in a pan, add
Cut rhubarb into 1/2 inch pieces.<
Combine strawberries, rhubarb, 1/2 cup honey, orange
For the topping, place the rhubarb, splenda, water and ginger into
o 425\u00b0F.
Prepare compote: Stir together sugar and potato
trim the rhubarb of it's ends and
aucepan. Add orange juice and rhubarb. Simmer, stirring, for 1 min
Chop rhubarb and strawberries and combine them
boil, stirring. Add the rhubarb; simmer for 5 minutes until
oiler.
Add the chopped rhubarb and orange rind to the
In an 8-cup microwaveable dish, combine rhubarb, sugar, 2 tbsp of the rum and orange rind.
Cover and microwave on high for 5 to 6 minutes, stir gently once, cook until rhubarb is tender.
Stir in remaining rum.
Let cool (mixture will thicken).
Serve warm or at room temperature.