Mme poivre Posted July 1, 2008 Share Posted July 1, 2008 Hi allThe other night flicking through living france May editions page 55 came across this recipe so thought I would give it a go.Oh My goodness I have died and gone to heaven it is the most delicious thing I have tasted for ages. (yes I lead a sheltered life)[:P]Has anyone else tried it? Judith Link to comment Share on other sites More sharing options...
Callie Posted July 1, 2008 Share Posted July 1, 2008 Mmmmmm.....no.....but the very title made my mouth water. Trouble is, I'm rubbish at making pastry, even the bought stuff shrinks.[:(] Link to comment Share on other sites More sharing options...
Mme poivre Posted July 1, 2008 Author Share Posted July 1, 2008 Callie No need for pastry you make the base with ginger nuts and butter[:D]Judith Link to comment Share on other sites More sharing options...
woolybananasbrother Posted July 1, 2008 Share Posted July 1, 2008 could you put the recipe on the forum svp? Link to comment Share on other sites More sharing options...
Mme poivre Posted July 1, 2008 Author Share Posted July 1, 2008 Here you go woolyb's brother75g unsalted butter 175g Ginger biscuits,crushed 450g rhubarb, cut into small pieces grated zest and juice of 1 large orange 2 eggs, separated50g caster sugar 2 tablespoons cornflour 1 teaspoon ground ginger Melt the butter and stir in the biscuit crumbs. Press the mixture over the base and sides of a 20cm flan dish or tin and chill while you make the filling. Cook the rhubarb with 3 table spoons of water. cover and simmer until soft. Beat the rhubarb into a puree. Combine the orange zest, egg yolks, sugar, cornfolur and ginger in a heavy pan and heat gently stirring constantly, until thick and smooth. remove from heat and stir in the rhubarb. Allow to cool slightly. Whisk egg whites until stiff and fold into the mixture. Spoon into the chilled flan case and refrigerate for several hours or over night.EnjoyJudith Link to comment Share on other sites More sharing options...
woolybananasbrother Posted July 1, 2008 Share Posted July 1, 2008 Thank you Judith, I shall get my sister to work as soon as she comes back from cutting wood. I am sure she will make it nice for us. Link to comment Share on other sites More sharing options...
Callie Posted July 1, 2008 Share Posted July 1, 2008 Thanks, Mrs P - Woolb's brother. No pastry - brilliant ! Link to comment Share on other sites More sharing options...
mint Posted July 1, 2008 Share Posted July 1, 2008 Good suggestion, Puzzled. I don't think I would have bothered to make this if I had to prepare and cook the rhubarb. But using the Bonne Maman ready-prepared rhubarb makes this recipe much more enticing for me.Visitors coming tomorrow so they can be the guinea-pigs. Link to comment Share on other sites More sharing options...
Mme poivre Posted July 2, 2008 Author Share Posted July 2, 2008 Sweet 17 I hope your visitors liked the pudding as much as i did.[:D]did you find it easy to make? could you get all the ingrediants? I am interested toknow because i would like to make it for my french neighbours in auggust when i am ovewr there.Judith Link to comment Share on other sites More sharing options...
mint Posted July 2, 2008 Share Posted July 2, 2008 No probs, madame, went down a treat and everyone had seconds! Link to comment Share on other sites More sharing options...
Gemonimo Posted July 3, 2008 Share Posted July 3, 2008 Sweet dix sept, did you use the Bonne Maman rhubarb, and if so, did you use all 50g of sugar? I only ask because I find all the Bonne Maman compotes very sweet. Jen Link to comment Share on other sites More sharing options...
Russethouse Posted July 3, 2008 Share Posted July 3, 2008 Guess whats on offer in Waitrose ? Bonne Maman Rhubarb (and Apricot & Cherry) Compote[:)] Link to comment Share on other sites More sharing options...
mint Posted July 3, 2008 Share Posted July 3, 2008 [quote user="Gemonimo"]Sweet dix sept, did you use the Bonne Maman rhubarb, and if so, did you use all 50g of sugar? I only ask because I find all the Bonne Maman compotes very sweet. Jen[/quote]No, Jen, only used a couple of dessertspoonfuls as I don't like anything that is too sweet. Link to comment Share on other sites More sharing options...
Mme poivre Posted July 3, 2008 Author Share Posted July 3, 2008 hi allGlad you enjoyed it.Has anyone any suggestions for using the same formula and using three different ingredients? Could you suggest any? Could use digestive biscuits for base instead of ginger ones,!just thought it might be interesting to try out some[:D] Judith XX Link to comment Share on other sites More sharing options...
britgirl Posted July 3, 2008 Share Posted July 3, 2008 How about rhubarb and raspberries? When we lived in the U.K. it made a good combination for jam. The homemade wine wasn't too bad either. Link to comment Share on other sites More sharing options...
Belle Posted July 3, 2008 Share Posted July 3, 2008 What is Bonne Maman rhubarb please, and whereabouts in supermache will I find it. Link to comment Share on other sites More sharing options...
Clair Posted July 3, 2008 Share Posted July 3, 2008 [quote user="Belle"]What is Bonne Maman rhubarb please, and whereabouts in supermache will I find it.[/quote][IMG]http://i139.photobucket.com/albums/q296/clair46/rhubarbe.jpg[/IMG]Available from most French supermarkets, usually in the tinned fruit section. Link to comment Share on other sites More sharing options...
Belle Posted July 4, 2008 Share Posted July 4, 2008 Thank you Clair, is this the ready made one that you just put the crumble on top ? Link to comment Share on other sites More sharing options...
Clair Posted July 4, 2008 Share Posted July 4, 2008 You could do that, but I suspect it would be really mushy [:)]I mix it with plain yoghurt, or lightly beaten fromage frais for a fake rhubarb fool.A couple of ideas based on fresh rhubarb, which can be adapted to use rhubarbe compote:Verrines rhubarbe-framboises parfumees à la roseVerrine à la rhubarbe au parfum d'orange Link to comment Share on other sites More sharing options...
Belle Posted July 4, 2008 Share Posted July 4, 2008 Thanks again, we will probably live on rhubarb now, I can't cook ANYTHING, it all comes out wrong, but after 44yrs of marriage, hubby is used to it, and suffers in silence. Link to comment Share on other sites More sharing options...
sueyh Posted July 6, 2008 Share Posted July 6, 2008 Well hubby cooked this divine dessert today - "Sex on a plate!" - DIVINE - I know I'm easily pleased.Suey Link to comment Share on other sites More sharing options...
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