Spring has Sprung, Let's Have Rhubarb

Jerry at Jerry's Thoughts, Musings and Rants is hosting the supper this month. The theme is 'Fresh and Local'. After such a long winter we, here in Saskatchewan, are anxious to get out and eat fresh. Great idea, Jerry! Unfortunately we are experiencing a late spring and there is precious little to glean from the garden. Thank heaven I have dessert. My rhubarb is red and tender and just right. Welcome, enjoy all the offerings this month. Let us know how they worked for you.

At first thought you might not find my Rhubarb Fool Napoleans to be a lower calorie recipe but it did come from Cooking Light! I have cut back on the sugar but my rhubarb was young and sweet. If you think about a typical napolean it has a rich cream between layers of puff pastry. Phyllo pastry is a much lighter version. This is where you are dropping the calories without losing any crispy texture and flavour.

Roz - La Bella Vita   Tomato Basil Soup
Jerry - Jerrys Thoughts, Musings and Rants  Risotto with Shrimp and Asparagus
Val- More Than Burnt Toast      Baby Beets with Walnuts, Goat Cheese and Greens
Susan Linquist –The Spice Garden    Spinach With Garlic Vinaigrette

Sandi -Whistestop Café Cooking    Garden Tomato Basil Pesto Pizza 

Rhubarb Maple Napoleans

The fluffy rhubarb mixture is based on fool, a traditional English dessert of cooked, pureed fruit folded into whipped cream. Here it's spread between crisp layers of maple-flavored phyllo dough. For the prettiest color, use bright red stalks of rhubarb. The intense nutty sweetness of maple sugar affords the best flavor, but you can substitute brown sugar in a pinch. The phyllo crisps can be made ahead and stored in an airtight container for up to three days. Assemble desserts just before serving so you get the benefit of crisp pastry contrasting with the soft rhubarb fool. Yield: 8 servings

Crisps
2 tbsp butter
10 (14 x 9 inch) sheets frozen phyllo dough, thawed
5 tbsp maple sugar

Fool

4 c chopped rhubarb (about 1 1/4 pounds)
1/2 c maple syrup, or to taste
2 tsp grated orange rind
1/3 c fresh orange juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Dash of ground cloves
Dash of salt
1/3 c whipping cream, chilled
2 tsp maple sugar
1/2 tsp vanilla extract
1/2 c fat-free sour cream

Preheat oven to 350°.

To prepare crisps, melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally. Remove from heat.

Lightly dab 5 phyllo sheets with half of browned butter; sprinkle each sheet with 1 1/2 teaspoons sugar. Stack layers together; gently press. Cut phyllo stack into 9 (4 2/3 x 3–inch) rectangles. Repeat procedure with remaining phyllo, browned butter, and 2 1/2 tablespoons sugar. Place rectangles on baking sheets. Bake at 350° for 5 minutes or until crisp. Remove from pans; cool completely on a wire rack.

To prepare fool, combine rhubarb and next 8 ingredients (through salt) in a large saucepan; bring to boil. Reduce heat, and simmer until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Place half of rhubarb mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in blender lid (to avoid splatters). Blend until smooth. Pour into a medium bowl. Repeat procedure with remaining rhubarb mixture. Cover and chill completely.

Place whipping cream, 2 teaspoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form. Gently fold in sour cream. Fold whipped cream mixture into chilled rhubarb mixture.

Place 1 phyllo crisp on a dessert plate. Layer crisp with 1/4 cup rhubarb mixture, 1 phyllo crisp, 1/4 cup rhubarb mixture, and 1 phyllo crisp. Repeat procedure with remaining phyllo crisps and rhubarb mixture. Lightly dust with powdered sugar and garnish with edible flowers or mint leaves. Serve immediately.