to all my chefs help me please
thanks a ton love ya
RHUBARB COUNTRY COBBLER
Hands-on time: 15 minutes
Oven time: 40 minutes
Time to table: About 90 minutes
Serves 8
6 6 cups fresh or frozen rhubarb
S3/8 cup Splenda brown sugar
11/3 cup skim milk
2 2 eggs
2 2 cups flour, preferably cake flour
33/4 tablespoon baking powder
11/2 cup Splenda
11/2 cup unsalted butter, cold, diced
Preheat oven to 400F. Butter a deep-dish pie pan. Stir together rhubarb and brown sugar, set aside. Whisk together milk and eggs, set aside.
In medium bowl, stir together flour, baking powder and Splenda with a wooden spoon. With your fingertips, work butter into flour mixture until a coarse meal forms. Add egg mixture and stir. (Batter will be sticky.) Use two spoons (see TIPS) to transfer a bit more than half of batter in dollops to prepared pan, spread evenly to cover bottom and up sides. Arrange rhubarb evenly on dough, then place remaining batter in small dollops on top. Bake 40 minutes or until batter is golden. Let cool about 30 minutes.
TIP: Dice a stick of butter easily by cutting it in thirds or fourths length-wise, first one direction and then the other, then cutting it cross-wise.
RHUBARB PIE
Use store bought pie crust for a two crust pie. Line pie pan with one crust.
RHUBARB
5 cups sliced [fresh] rhubarb [remove the strings, then cut into about 3/4 inch pieces]
1 1/4 cups Splenda
5 tablespoons flour
1/4 teaspoon cinnamon
ASSEMBLY
1 1/2 tablespoons butter [in tiny pieces]
Toss the rhubarb pieces with Splenda, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust.
BAKING
Bake for 15 minutes. Reduce the oven temperature to 350F and bake 25 - 30 minutes more [my first two pies took a good 15 - 20 minutes more] until a bit of pink juice bubbles from the vents. Let cool before slicing.
RHUBARB SORBET
Active time: 25 minutes (15 minutes hands-on)
Time to table: 3 hours
Makes scant 3 cups
1 1 cup water
1 1 cup + 2 tablespoons Splenda
3 3 tablespoons lemon juice (from about 1-1/2 lemons)
2 2 pounds fresh (with leaves) or 1 pound frozen rhubarb
2 2 tablespoons light corn syrup
Stir water, Splenda and lemon juice in a medium saucepan over medium heat until sugar dissolves, then bring to boil.
While water boils, clean rhubarb, discarding leaves and root tips. Cut in one-inch pieces. Add to boiling water and let simmer until rhubarb is tender, about 10 minutes. Remove from heat and puree in food processor or blender or with immersion blender. Stir in corn syrup. Refrigerate until cold, at least 2 hours.
Process as directed in ice cream maker until thick and creamy.
6 ½ cup servings
Tell someone that you love them!
Dawn
253/223/167/127
HW/SW/CW/GW
Step 1: Make Rhubarb Sauce using Rhubarb, SF Jello (Strawberry or Cherry), and Splenda. Add a little real sugar if you want.
Step 2: Make a "cream" by whipping strained yogurt, cream cheese and some sweetener
For a trifle you need a cake layer. You could use just about anything here: Ladyfingers, pound cake, crushed SF cookies, heck, even sliced twinkies.
Assemble with layers of cake, cream, sauce, cake, cream, sauce, etc. I'd spinkle Granola on the top for crunch.
If you want smores, make a Smore Pie: SF pudding pie in a graham cracker crust with a marshmallow topping (from the jar). If you feel up to it, however, a merinque topping would be more WLS friendly but harder to make.
ReginaL · 3 replies · 837 views
