Happy Monday everybody 😀 Turkey day is almost upon us here in the USA. Being huge turkey gobblers, this is one of the fav holidays at our house. I bought 2 turkeys while they were on sale. I would have bought more but there’s not much room in my side by side. Some day when the remodel is done I might have an actual freezer too but not this decade. While I was on my morning walk through my yard a few days ago I realized that the cherry tomatoes were starting to show a hint of blush. There is a minute chance that I will get to put a few on the holiday munchy tray. This appeals to me!
A few weeks ago I was having rhubarb cravings but I wanted to do something different with it. A dessert maybe with a wider appeal than just being on plan. I wanted something sweet and creamy but had not a clue how to go about it. So I decided a strawberry rhubarb pie might be good and dug out the cookbooks. Rhubarb is not very popular in my cookbooks but I did find one recipe that looked good. After reading it several times I realized with a bit of tweaking it could be made into a delightful dessert that would look very nice in an attractive serving dish. My first attempt was a major hit though a bit sweet so I halved the sweetener and did it again in a different flavor. The second batch was an even bigger hit but still a tiny bit too sweet. Upon the third tweaking we decided that I had it quite nicely so here is the recipe. I made it in 4 different flavors and hubby claims it’s the best vege he ever ate. A major win for my kitchen!
Ruby Puff – 2
1 lb frozen rhubarb
160 g frozen strawberries
1/3 C water
4 packets stevia <equal to 8 tsp sugar>
2 packets unflavored gelatin
1/3 C cold water
1/2 C cream
1/2 tsp vanilla
3 saccharin tabs crushed to a powder <equal to 6 tsp sugar>
In a medium sized pan on your stove combine the rhubarb, strawberries and 1/3 C water. Set over a low flame until thawed, stirring once or twice. Let the fruit mixture cook for at least 15 minutes at a low simmer until it is totally softened. When in doubt, let it cook a bit longer. It won’t hurt it as long as you pay attention and don’t burn it.
Once the fruit is cooked, turn off the heat. In a small dish put the 1/3 C cold water and sprinkle over it the 2 packets of gelatin to soften <about 5 minutes>. While the gelatin is softening go back to the pan of hot fruit and sprinkle the stevia on it one packet at a time, stirring well after each packet. I use Sweetleaf Stevia Plus. Stir the hot fruit well to blend in the sweetener.
After the gelatin has softened, which really means it’s all absorbed into the water and looks as if its pretty solid, dump the gelatin lump into the hot fruit and stir until the gelatin dissolves completely.
Once the gelatin has dissolved, pour the hot fruit into your blender, cover it tightly, and blend until there are NO lumps left at all. It should be nice and smooth when you are done blending. Now pour the hot fruit into a 1.5 liter bowl.
Now we need to cool the hot mixture enough so that it just starts to jell. There are 2 ways of doing this.
Option 1: Set your bowl of hot fruit in a larger bowl of ice water and stir it with a rubber spatula until it cools and is starting to jell. It will mound slightly when it’s ready. If you don’t have a lot of ice handy but you have the time use option 2.
Option 2: Cover the bowl of hot fruit tightly with plastic wrap and pop it into the refrigerator for an hour or so. Be sure to keep an eye on it as you do NOT want it to get solid, just cool enough to start to jell. Check it by stirring with a rubber spatula, it’s ready when it mounds slightly.
In a seperate bowl put the vanilla and the saccharin powder. Swirl it around a bit to combine them then pour in the cream. Using a hand mixer if you have one or a whisk if you don’t, whip the cream to stiff peaks.
Gently pour the whipped cream into the bowl with the fruit mixture. Fold it in carefully so as not to collapse the cream but do mix it well. For those of you who have no clue what I mean by fold: do NOT use a whisk or even a spoon. A rubber spatula is best here. You don’t use normal, quick stirring motions as that will take all the fluff out your whipped cream. Be gentle with the mixture and your dessert will turn out fluffy and creamy, almost like a mousse.
Once you have folded in the cream you can either scoop it into dessert dishes or leave it in the bowl and dish it up later. If you leave it in the bowl I suggest covering it with plastic wrap to keep it from drying and getting a thick skin on it. Refrigerate the dishes or bowl for 2 hours before serving. Serve cold.
For Cherry Puff <phase 3> use 160 g of frozen dark red cherries instead of the strawberries.
For Raspberry Puff use 120 g of frozen raspberries.
For Blubarb Puff use 200 g of frozen bluberries.
The photos are, from top to bottom, Raspberry Puff, Blubarb Puff, Ruby Puff and Cherry Puff. My fav is the blubarb but I tend to go face down in the bowl so I make the ruby puff most often. We have eaten a batch of each flavor except the ruby, we’ve eaten 4 batches of that one. Yup, we REALLY like this stuff. He wants me to make it in pineapple too but I’m not sure about that one yet.
Not having a bunch of fancy expensive dessert dishes just lying around I went to the dollar store to see what they had. I think the martini glasses make for an excellent serving dish don’t you?
Have a happy!