biig wrote on 30 May 2006 in rec.food.cooking

>
>
> Mr Libido Incognito wrote:
> >
> > Jen wrote on 30 May 2006 in rec.food.cooking
> >
> > >
> > > "Old Mother Ashby" > wrote in message
> > > ...
> > > >I hardly ever cook rhubarb, which is actually a vegetable. I
> > > >hated it as a child, it was too tart the way Mum did it.
> > > >
> > > > However, it's in season and in this weather I like a dessert at
> > > > the weekend. So last night I tried a recipe from the ever
> > > > dependable Jill Dupleix, for rhubarb and apple sponge pudding.
> > > >
> > > > Rhubarb and apple chunks, with two tablespoons of orange juice
> > > > and sprinkled with caster sugar and cinnamon. Top with a sponge
> > > > mix made from 100g (3oz) butter, 100g caster sugar, 3 eggs and
> > > > 100g self raising flour (the good old rule of three), 50 minutes
> > > > in a moderate oven. Not bad at all, though I'm still not
> > > > entirely convinced about rhubarb.
> > >
> > >
> > > I have never in my life cooked rhubarb, the first time I ever
> > > tasted it I was already married, and although I didn't mind it, my
> > > husband says he can't stand it. I've made Barbs cake with apple,
> > > and it was great. But I'm thinking I'd like to try Barbs cake
> > > with the actual rhubarb this time, and my daughter will also get
> > > to try it.
> > >
> > > I really don't know anything about rhubarb, I think I heard the
> > > leaves are poisonous. I can't remember, but did Barbs recipe tell
> > > how to prepare it? When is it in season? Thanks. Hopefully Barb
> > > will read this too.
> > >
> > > Jen
> > >
> > >
> > >
> >
> > I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick
> > 1, 2 or many fruit combos you'd like... make it 4 cups worth...Last
> > time I made it it was really a pineapple mandrain orange cake. The
> > cake is quite versatile that way. A mixed berry version is quite
> > nice. Even a rhubarb strwberry is good. See I lack ready access to
> > fresh rhubarb and I feel canned or frozen rhubarb just isn't the
> > same as fresh. If the fruits used are to your way of thinking sweet
> > adjust by reducing the 1 cup sugar a little. Too much reduction of
> > sugar would affect the custard. This has been all discussed
> > previously several years ago...it wasn't my idea.
> >
> > --
> > -Alan
> Alan, how would using splenda affect this cake??? tia....Sharon
>
see below for a real diabetic friendly dessert...


Don't have a clue...I am not that worried about it..as I eat the cake
about every 3 months and treat myself to the sugar. And I insure I eat
only 1 smallish piece and allow the leftover takers to have it. I gots 2
grown kids with mates and a granchild to feed my leftovers too. In fact
they fight over leftovers...seems they miss my cooking. If I had to I'd
take it to the neighbours...whatever...so a partial cake wasn't sitting
where I'd cave in and swallow it down.


This is really versitile...If the graham waffer crust bothers your
BG...make it as a parfait and leave the graham waffer out. The only other
carbs are in the fruit.

This takes longer to shop for than to make...excepting the 4 hrs in the
fridge. Takes about 15 minutes to shop for and less than 10 to do the
prep.

@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

pies

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin (jello)
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

Cream together the container of cool whip with the fat-free cream cheese.
Blend until smooth. Add vanilla pudding and orange gelatin over mixture
slowly and mix well until very smooth. Gently fold in pineapple and
orange
slices, pour into pie shell and refridgerate several hours (4+) or
overnight.

I used 1 tub of cool whip for the filling (the ultra fat free). I
garnished
from another tub of cool whip (the low fat).

You can substitute different fruits and different jello's or serve this
parfait style. Coco in the garnishing coolwhip is a nice change.


Use a chocolate crumb or graham Waffer Crumb pie shell.

Awsome taste.

Contributor: Alan Boles

Yield: 2 pies

Preparation Time: 15

** Exported from Now You're Cooking! v5.74 **



--
-Alan