[AngelBabe]

Hospitals :twisted:

[AngelBabe]

Pear and ricotta tart

For the Shortcrust Pastry

250 g plain flour
2 tbsp sugar
1 pinch(es) salt
150 g butter

For the pears:
6 ripe pears
juice of 1/2 lemon
120 g caster sugar
120 ml water

For the Ricotta Mixture:
300 g ricotta cheese
120 g caster sugar
2 medium eggs
1 tsp vanilla extract
1 tbsp plain flour
juice of 1 lemon
½ tbsp cinnamon, ground

Method
Making the Pastry:
Sift the flour with sugar and salt, then rub in butter with your fingertips until mixture resembles breadcrumbs.

Gradually, stir in a little bit of water (one tbsp at a time) to give the pastry a good consistency Wrap in cling film and chill for 30 minutes.

Roll out pastry and place on a buttered 28 cm flan baking tin or tray. Prick pastry all over with a fork and bake at 180°C for about 15 minutes.

Pears:
Combine sugar, lemon juice and 120 ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to a gentle boil and then remove from heat.

Peel, quarter and core the pears, place in the syrup and let simmer over low heat for 12 to 15 minutes or until pears are just tender. Drain pears and leave to cool.

Ricotta Mixture:
Whisk together all the ingredients until smooth, except for the cinnamon.

Making the Tart:
Place the cooled pear quarters over the base of the pastry and gently pour the ricotta mixture over.

Sprinkle with ground cinnamon and bake at 180°C for 40 minutes or until just set. Leave to cool in the tin. When cooled place in fridge for about 4 hours. Serve.

[AngelBabe]

Camping

[AngelBabe]

Gardening

[AngelBabe]

@anc wrote:

ooooooo some nice sounding stuff – not sure about rhubarb and carrots tho! :wink:

oi wasnt keen on it kids loved it though :)

[AngelBabe]

Rhubarb Carrot Soup

* 1 peeled garlic clove
* 1 tblsp unsalted margarine

* 1 tblsp ricotta cheese
* 1 tsp cinnamon
* 1 tsp olive oil
* 1/2 cup orange juice (concentrate)
* 1/2 lb rhubarb
* 1-1/2 lb carrots
* 2 cups low-fat milk
* 2 shallots (minced)
* 2 tsp chicken broth
* 6 slices of bread (for croutons)
* salt and pepper (to taste)

Cut and dice rhubarb and carrots. In a large saucepan over medium heat, stir the shallots in the butter until soft but (about 3 minutes). Add the carrots and cook over medium-high heat for 10 – 12 minutes, stirring well, until the carrots tender. Add the rhubarb and orange juice, cover, and cook for further 4 – 5 minutes. Add milk and chicken broth and season with salt and pepper and the ricotta cheese.

Croutons

Preheat the oven to 350 degrees. Brush the bread on both sides with olive oil. Arrange on a baker’s sheet in a single layer. Toast in the oven until nicely browned on both sides. Rub the bread on one side with the garlic clove and dice to 3 inch pieces.

kids love this one i wasnt so keen on it

[AngelBabe]

Rhubarb Punch

* 2 lb rhubarb (chopped)
* 3/4 cup granulated sugar

* juice from 1 orange
* juice from 1 lemon
* 3/4 cup soda water

In saucepan, bring rhubarb and 4 cups of water to boil. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water.

[AngelBabe]

Rhubarb fool

SERVES 6

INGREDIENTS

* 1kg (2lb 4oz) rhubarb stalks, trimmed and cut into 3cm lengths
* 200g (7oz) caster sugar
* Zest and juice of 1 unwaxed orange
* 280ml (9½fl oz) double cream

METHOD

Preheat the oven to 180C/Gas Mark 4. Place the rhubarb in an ovenproof dish and sprinkle on the sugar, orange zest and juice.

Give everything a good stir then cover with a lid or greaseproof paper and bake until soft, about 30 minutes. Cool then strain off the juices into a jug. Reserve some whole pieces of rhubarb for decorating the fool.

Purée the rest of the cooked rhubarb in a food processor.

Whip the cream until it forms soft peaks then gently fold the purée and a few tablespoons of the reserved juices into the cream, marbling it rather than mixing it thoroughly. It should look rippled, rather than a pink mush.

Serve it in individual glasses, with a couple of pieces of whole rhubarb on the top.
and melt a couple of ya fav choc bars and drizzle over the top mmmmmmmmmmmm

[AngelBabe]

yep i love them and rhubarb grow both in my garden got loads mmmmmmmmmm yummy

[AngelBabe]

Strawberry Rhubarb Cobbler

Fruit Mixture:

* 4 1/2 cups rhubarb stalks cut into 1-inch pieces
* 1 1/2 cups strawberries, stemmed and sliced

* 1/2 cup white sugar
* 2 tbsp of quick cooking tapioca
* 1 teaspoon of grated orange peel

Cobbler Crust:

* 2 tbsp white sugar
* 1 cup all purpose flour
* 1 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup butter
* 1/4 cup milk
* 1 lightly beaten egg

Preheat oven to 350 degrees. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour. In a medium bowl, combine 2 tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake for 35 minutes until cobbler crust is golden brown.

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