Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.
This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.
Raspberry and Mint leaves to decorate
Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar. Turn the heat down slightly.
Keep this on a low heat stirring occasionally till the rhubarb is completely soft. you could add a touch of water or some of the vanilla extract if it becomes too dry.
Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract. Add the remainder of the sugar here.
Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser.
This can be as soft as you prefer. Just pulsing the machine allows texture to the pudding. Share the pudding out into the individual dishes and decorate as you wish. I chose the raspberry and mint leaf.
It really is that simple. Leave the pots in the fridge for a couple of hours before serving.
Enjoy and let me know what you think. This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.
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Sometimes especially with side dishes I am a little more adventurous and cook separate sides for us and the children. We had this to accompany our fish but it would go equally well with cold meats or could stand alone as a vegetarian alternative.
In a bid to try and be a bit more diet conscious I tried to do away with the heavy cheese sauce which I know works but used low fat yoghurt and a dash of cheap mayonnaise. This worked surprisingly well adding an extra dimension to the dish.
Beetroot – top and tailed.
Low fat Yoghurt
Bake the beetroot in a hot oven until you can prod with a knife and it comes out easily. About 40 minutes for the three medium sized ones I used.
Peel them while they are still warm. Then slice them roughly.
Cover the base of your serving dish with lots of spinach.
Add in your fennel. I don’t pre-cook this as I love the crunchy texture but if you wish to pre-boil this before adding it will work the same.
Layer the beetroot slices on top of the dish then I mixed low fat yoghurt with a dollop of mayonnaise and dotted it over the vegetables. (Cheese sauce is a good substitute)
Cover in a good sprinkling of grated cheese. I used cheddar but low fat varieties are available.
Bake in the oven until it is golden brown on top, then serve as a truly delicious accompaniment.
This is a great combination of vegetables that seem to be in abundance late summer and a change to the normal plain vegetables that I serve up for my pernickety children.
Enjoy and let me know other combinations that work together.
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