Rhubarb Royale
Rhubarb Royale Recipe - Mouth-Watering Vegetarian Dessert
Introduction
Rhubarb Royale is a delicious and classic dessert that combines the tartness of rhubarb with a sweet streusel topping. This recipe is perfect for spring and summer when rhubarb is in season and at its peak freshness.
History
Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The combination of rhubarb and streusel likely originated in Europe, where the tartness of rhubarb was balanced with a sweet topping to create a delightful dessert.
Ingredients
How to prepare
- Cream the butter, then stir in the egg and milk.
- Add the flour, baking powder, and salt.
- Press the pastry into the bottom of a lightly greased 10" square pan. Spread the rhubarb over the pastry and sprinkle with the gelatin.
- Top with the streusel mixture, then bake at 375°F (191°C) for 50 - 60 minutes.
- To make the streusel: combine the melted butter, 0.5 cup of flour, sugar, and cinnamon until the mixture becomes crumbly. The largest pieces should be no bigger than the size of peas.
- You can also make this dessert in a 13 x 9" pan. You MUST double the pastry recipe, as the original recipe is not enough to cover a 13 x 9" pan. However, the amounts of rhubarb and streusel can remain the same.
Variations
- Add chopped nuts to the streusel topping for added crunch.
- Mix in some strawberries or raspberries with the rhubarb for a different flavor profile.
Cooking Tips & Tricks
Make sure to slice the rhubarb thinly to ensure it cooks evenly.
- Be careful not to overmix the streusel topping, as you want it to be crumbly and not too dense.
- Serve the Rhubarb Royale warm with a scoop of vanilla ice cream for a delicious treat.
Serving Suggestions
Serve the Rhubarb Royale warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Be sure to preheat your oven before baking the Rhubarb Royale to ensure even cooking.
Ingredient Substitutions
If you don't have rhubarb, you can use apples or peaches as a substitute.
- You can use margarine instead of butter in the streusel topping.
Make Ahead Tips
You can prepare the streusel topping ahead of time and store it in the refrigerator until ready to use.
Presentation Ideas
Serve the Rhubarb Royale in individual ramekins for a more elegant presentation.
Pairing Recommendations
Pair the Rhubarb Royale with a glass of sweet dessert wine or a cup of hot tea.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition Information
Calories per serving
280
Carbohydrates
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 25g
Fats
- Total Fat: 8g
- Saturated Fat: 5g
Proteins
- Protein: 3g
Vitamins and minerals
Vitamin C: 8mg
- Calcium: 50mg
- Iron: 1mg
Alergens
Contains: Wheat, Milk
Summary
Rhubarb Royale is a moderate calorie dessert with a good amount of carbohydrates and fats. It is also a good source of vitamin C and calcium.
Summary
Rhubarb Royale is a classic dessert that is perfect for showcasing the tartness of rhubarb. With a sweet streusel topping, this dessert is sure to be a hit at any gathering. Enjoy it warm with a scoop of ice cream for a truly decadent treat.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. As we sat in her cozy kitchen sipping tea, she pulled out a weathered old cookbook filled with handwritten notes and dog-eared pages.
"This is a recipe that has been passed down through generations in my family," Martha explained, her eyes twinkling with nostalgia. "It's called Rhubarb Royale, and it's a true gem."
I watched intently as Martha gathered the ingredients – fresh rhubarb, sugar, water, and a touch of cinnamon. She chopped the rhubarb into small pieces, simmered it with sugar and water until it was soft and tender, and then sprinkled it with a hint of cinnamon. The result was a sweet and tangy compote that was simply divine.
As I took my first bite of the Rhubarb Royale, I was transported back to my own childhood. I remembered my grandmother's kitchen, filled with the enticing aromas of baking bread and simmering stews. She was a master in the kitchen, and I had always admired her culinary skills.
I knew then and there that I had to learn how to make Rhubarb Royale. Martha graciously shared her family recipe with me, and I tucked it away in my own collection of treasured recipes.
Over the years, I have made Rhubarb Royale countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a splash of vanilla extract for extra flavor, or a dollop of whipped cream for a touch of indulgence. No matter how I make it, the dish always brings back fond memories of that summer day with Martha.
As I continued to experiment with the recipe, I discovered that Rhubarb Royale was not just a delicious dessert – it was also a versatile ingredient that could be used in a variety of dishes. I added it to my morning oatmeal for a burst of flavor, mixed it into yogurt for a healthy snack, and even drizzled it over vanilla ice cream for a decadent treat.
One day, as I was preparing a batch of Rhubarb Royale, my granddaughter Lily came into the kitchen and asked what I was making. I explained the recipe to her, showing her how to chop the rhubarb and simmer it with sugar and water. Lily's eyes lit up with curiosity, and she eagerly helped me stir the pot as the rhubarb cooked down into a luscious compote.
As we sat down to enjoy our Rhubarb Royale together, I realized that I was passing on more than just a recipe to Lily – I was passing on a tradition. Just like Martha had done for me all those years ago, I was sharing a piece of my family history with the next generation.
As Lily grew older, she became more confident in the kitchen and started experimenting with the Rhubarb Royale recipe on her own. She added her own twist to the dish, incorporating fresh strawberries for a pop of color and flavor. I watched with pride as she confidently whipped up batch after batch of the delicious compote, creating new memories in the kitchen.
Years passed, and Lily eventually moved away to start her own family. But she always carried the Rhubarb Royale recipe with her, using it to create new traditions in her own home. Every time she made the dish, she thought of me and the special bond we shared over a simple recipe.
Now, as I look back on the years of cooking and baking that have shaped me into the cook I am today, I am grateful for the simple pleasures that a recipe like Rhubarb Royale can bring. It may just be a humble dessert, but to me, it represents so much more – a connection to the past, a link to the future, and a reminder that the best recipes are the ones that are shared with love.