Laney Tower

Issue date: 5/22/08 Last update: 5/22/08 at 6:44 PM PST Section: Features

'Food for Thought'

Rhubarb

With this being the last issue for the 2008 Fall semester, I thought I would finish with a refreshing seasonal dessert.

Rhubarb is one of those ingredients that I have fond memories of while growing up. My grandma makes phenomenal strawberry rhubarb pie during the summer, unfortunately, with my living here in California and her in Washington, shipping is inconvenient, and I don't visit often enough.

The stalk of rhubarb looks very similar to ruby-red celery stalks with large green leaves atop. When preparing rhubarb, remove the leaves (if they are still attached) and throw them away, they are poisonous.

Because rhubarb is so tart, it's easy to use a lot of sweetener in preparation with it, thus why it is used predominantly in dessert-like recipes.

Enjoy the ramaining rhubarb 'sauce' over some vanilla ice cream, or maybe even as a sauce over some roasted pork loin or duck breasts. Because these meats like sweet sauces, this sauce works well with them.

Gingersnap and Rhubarb Parfait

Ingredients:

1 Lb fresh rhubarb

1/2 c. sugar

3/4 c. chilled heavy cream

3 Tbsp confectioners sugar

1/3 c. sour cream

1 Tbsp cognac

8 gingersnaps, finely ground (6 tablespoons)

Instructions:

Trim and finely chop rhubarb. Cook rhubarb and granulated sugar in a wide 3-4 quart heavy saucepan over moderately high heat, stirring constantly, until rhubarb begins to give off juices. Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups

Transfer rhubarb to a metal bowl and chill, stirring occasionally, until cold. Beat heavy cream and confectioners' sugar in a bowl with an electric mixer until it just holds stiff peaks. Add sour cream and cognac and beat until it returns to stiff-peak stage. Decoratively layer 1/3 c. rhubarb, 1/2 c. whipped cream, and 1 1/2 Tbsp gingersnap crumbs in each of 4 (6-ounce) stemmed glasses.


Chill until ready to serve.

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