Summer Strawberry Rhubarb Sauce Parfait

“Think the rain will hurt the rhubarb?”

Well, I certainly hope not, because this has been the best year yet for our rhubarb patches. Never have they produced so much fruit and never have we tried so many new rhubarb recipes. We’ve had many more compliments and requests for more rhubarb in any form we’ve made it!

Personally, I don’t think anything can top a lovely dish of plain rhubarb or strawberry rhubarb sauce for the finishing touch on a favorite meal. Make it now while the fruit is available, and freeze a good amount for when it’s not.

A favorite breakfast we often serve for those on retreat (or sisters!), is a strawberry rhubarb parfait made with our own yogurt, and topped with homemade granola. By the way, rhubarb is chock full of nutritional value which many people do not know!

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Summer Strawberry Rhubarb Sauce Parfait
SERVINGS
5parfaits
CHANGE SERVING SIZE
parfaits
COOK TIME
10mins
PREP TIME
10mins
READY IN
20mins

Ingredients

Instructions

  1. Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan.
  2. Bring to a boil over medium heat.
  3. Add strawberries and rhubarb, reducing heat and cook together stirring occasionally, until tender (5--10 minutes).
  4. Remove from heat and mash the cooked berries with a fork.
  5. Serve in a parfait glass, layering yogurt, sauce and granola as desired.

This sauce is also a treat served warm over vanilla ice cream!

Strawberry Rhubarb Pudding Cake

For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!

This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!

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Strawberry Rhubarb Pudding Cake
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
40-45mins
PREP TIME
15mins
READY IN
55-60mins

Ingredients

Instructions

  1. Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
  2. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
  3. Bake at 375°F for 40 to 45 minutes or bubbly and golden.
  4. You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.

Summer Double Berry Cobbler

In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity. This week’s recipe is from a dear friend, Donna-Marie Cooper O’Boyle, a wife, mother, grandmother and EWTN TV host. She is an award-winning author of more than two dozen books, including Feeding Your Family’s Soul: Dinner Table Spirituality. She is the founder of the “Feeding the Body and Soul Movement.” More at DonnaCooperOBoyle.com.

From Donna-Marie “Ahh, summertime! A time of well-deserved rest comes with a welcome change of scenery and in-season fruits. While making our plans, let’s not forget about our prayer lives. A change in schedule and eagerness to “get away from it all” might cause us to lose touch with our spiritual needs. We mustn’t let our prayer life go on vacation.


So that family prayer continues to happen throughout summertime, we have to carve out time for it. Many inconveniences pop up in the heart of the family, and God knows we can’t drop to our knees to pray while taking care of pressing family needs. He also knows we are a work in progress, too. When our planned prayer time gets sabotaged or rearranged, we should try again to make it work. If we have done our best, He will surely reward us for persevering, and for training our children and grandchildren to develop committed relationships with Him.

Don’t miss family time in the kitchen, too. Why not make my Summer Double Berry Cobbler together? Make an extra pan and gift it to someone who might need a lift. God bless you! ”

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Summer Double Berry Cobbler
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 mins
PREP TIME
20mins
READY IN
50 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash berries (if using frozen berries, no need to wash! and mix with sugar (or honey), lemon zest, lemon juice, salt, cornstarch, vanilla and cinnamon (if using). Place in a buttered pie dish or 4 quart baking dish.
  3. Next, make biscuit dough topping. Whisk together flour, 3 Tbsp. sugar (or honey), baking powder and salt in medium bowl.
  4. Cut the butter into the flour mixture. Make a well in the center and stir in the milk (or yogurt) and beaten egg.
  5. Mix just until combined. Drop by spoonfuls on top of the berries. Bake for 30 min. or until well browned and berry mixture is bubbling and dough is cooked.

Amazingly delicious when served warm with whipped cream, vanilla ice cream or even a spoonful of greek yogurt. Enjoy!

Thank you, Donna Marie, for such a delightful summer recipe!
The Gourmet Nuns

Citrus Cabbage Salad with Crispy Tofu

Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As  I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch!  I loved this…so fresh and beautiful so colorful and tasty.”

What was  it they were raving about?  It was a brand new crisp, crunchy tofu recipe and it was all they described it to  be! Truly sensational and remarkably satisfying.

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Citrus Cabbage Salad with Crispy Tofu
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
45mins
READY IN
1hr (approx)

Ingredients

Instructions

Tofu
  1. Drain tofu of excess water. Let sit 20 minutes to drain.
  2. While waiting for tofu, mix together the first 7 ingredients and set aside.
  3. Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
  4. Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
  1. Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
  2. Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.

Crepes with Lemon Ricotta Filling

Crepes are one of my favorite foods and can be quite versatile.  Used for dessert, they can be filled with a variety of ingredients: chocolate, Nutella, mascarpone to name a few.  Or served at breakfast with ricotta cheese and just a touch of sweetness.  At lunch or dinner, they can be filled with spinach, chicken and mushroom cream sauce, or thinly sliced ham and a lightly scrambled egg or even an herbed cream cheese with smoked salmon and sliced radish. Any way you serve them, they are delightful, and light on carbohydrates.

I was cleaning out our coal stoves, and discovered an old cast-iron crepe pan. I couldn’t resist! Passion took over and I set about cleaning it up, trying out recipes, and finding something that I wanted to share.  This simple breakfast crepe will be a nice change on the weekend, when you want to do something a little more special for your family.

 

Blessed New Year!

 

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Rating: 4.18
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Crepes with Lemon Ricotta Filling
Makes about 6 8-inch crêpes, recipe can be doubled as needed
SERVINGS
3people
CHANGE SERVING SIZE
people
COOK TIME
20 mins
PREP TIME
30mins
READY IN
1 hr

Ingredients

Instructions

  1. Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  2. Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
  3. Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil and pastry brush and a spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
  4. Place the pan over medium heat and brush your pan with oil to coat the bottom. Let it sit on the flame for a minute to get hot. Pour in about ¼-1/3 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  5. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
  6. Tilt the pan and loosen the crêpe, then slide it onto the cooling rack or wax paper
  7. Continue making crêpes with the rest of the batter, brushing more oil on the pan as needed to keep the crêpes from sticking.
  8. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of wax paper or parchment between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Lemon Ricotta Filling
  1. Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
  2. Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
  3. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve, or serve with homemade blueberry sauce (below).
Homemade Blueberry Sauce
  1. In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice.
  2. Whisk until blended, then add blueberries.
  3. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 2 minutes.
  4. Serve at room temperature

Lemon Cream Custard Pie

Lemon meringue pie has always been my most favorite lemon dessert, but recently I was introduced to another lemon dessert that really rivals it: Lemon Cream Custard Pie. Similar in its fresh tangy flavor, but different in texture and topped with whipped cream instead of meringue.  I have only had it once but definitely want it again.

Lemon Cream Custard Pie

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Lemon Cream Custard Pie
SERVINGS
1pie
CHANGE SERVING SIZE
pie
COOK TIME
15 mins.
PREP TIME
READY IN
12hrs.

Ingredients

Instructions

  1. In saucepan, mix sugar, pinch of salt, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk; stir and cook until thick, about 5-10 minutes.
  2. Cool.
  3. Fold in sour cream.
  4. Pour into pastry shell.
  5. Refrigerate at least 12 hours.
  6. Serve with sweetened whipped cream.
  7. Garnish as desired.