Saturday, February 23, 2008

Rhubarb Bavarian Cream - A Decadant Dessert

Love rhubarb? This easy to make "molded" chilled desert is oh so decadent and so gorgeous you may not want to eat it...but you should since it's made with homemade whipped grab those crazy molds you never use and make this dish to next time you want to make a tasty impression !with a different type of dessert! Our family loves this one - it's a golden recipe we have used for a long time!...

  • ***Chill time is not included above - which may take up 40 minutes to set before adding and folding in your whipped cream.

  • 1 pound rhubarb

  • 1/4 cup cold water

  • 1/2 cup white sugar

  • 1 envelope of gelatin (found next to the Jello at the store)

  • 2 teaspoons fresh lemon juice

  • 2/3 cups heavy cream

  • ***Equipment needed:

  • 2 quart stock pot, bowl, mold or pretty serving glasses to allow dessert to set once at final stage, spatula, mixer for making whipped cream

  1. Wash rhubarb.

  2. Cut and dice up very small (less than 1/2" slices).

  3. Into a stock pot or soup pot, add diced up rhubarb, water and sugar.

  4. Let cook 10 minutes or until rhubarb is fork tender - like when making boiled potatoes.

  5. To soften gelatin, mix 2 tablespoons of cold water in mug or coffee cup and add gelatin. Stir until gelatin is dissolved. Then add to rhubarb and stir.

  6. Remove rhubarb from heat and add lemon juice then stir once more.

  7. Chill in fridge until almost set (it will do a little jiggle but not much)

  8. Put rhubarb mixture into bowl and beat mixture until smooth.

  9. Whip up heavy cream and fold into rhubarb mixture.

  10. Turn into mold or dessert glasses and chill.

  11. To serve, you can place mold for 1 minute in a bowl of hot water then with serving plate placed on top of mold, flip over and serve with whipped cream.

  12. If serving in dessert glasses, or something like martini glasses, simply serve with additional whipped cream.

  13. And for those who want to save on some calories, you can easily fold in low-fat ready whip you find in your grocer's freezer. Throw a sprig of mint on the top of each dollop of additional whipped cream for that "Oh My Factor" - and your family will bow down to you as they gobble up this dessert!

Rhubarb Bavarian Cream @ Group Recipes

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