Best 3 Refreshing Rhubarb And Tofu Layered Dessert Recipes
Indulge in a culinary symphony of flavors with our refreshing rhubarb and tofu layered dessert, a delightful fusion of sweet and tangy rhubarb with the smooth, delicate texture of silken tofu. This dessert is not just a treat for your taste buds, but also a feast for the eyes, as the vibrant pink rhubarb and creamy white tofu create a stunning visual contrast.
This recipe collection offers a variety of ways to enjoy this unique dessert, with options for both vegans and those who prefer a traditional dairy-based version. Whether you're looking for a light and airy mousse, a creamy and decadent parfait, or a refreshing sorbet, you'll find the perfect recipe to satisfy your cravings. Each recipe is explained with easy-to-follow instructions and includes tips for achieving the perfect texture and flavor.
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
EASY RHUBARB DESSERT
I start with a boxed cake mix and add fresh rhubarb, sugar and cream to create this fast-to-fix favorite in a jiffy.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Prepare cake batter according to package directions. Pour batter into a greased 13x9-in. baking dish. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. , Bake at 350° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Serve warm or cooled.
Nutrition Facts :
4-LAYERED RHUBARB DESSERT
I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.
Provided by Catnip46
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
- For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
- Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
- In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Nutrition Facts : Calories 601.2, Fat 30.8, SaturatedFat 17.5, Cholesterol 61.7, Sodium 274.4, Carbohydrate 79.3, Fiber 2.9, Sugar 60.9, Protein 6
Tips:
- To easily remove the rhubarb skin, score the rhubarb stalks lengthwise and pull the skin off.
- Chill the tofu for at least 30 minutes before using to make it easier to blend.
- Use a high-powered blender or food processor to get a smooth and creamy tofu mixture.
- If you don't have agar powder, you can use unflavored gelatin instead. Just follow the instructions on the package.
- To make the rhubarb sauce, you can use fresh or frozen rhubarb. If using frozen rhubarb, thaw it completely before using.
- You can adjust the amount of sugar in the rhubarb sauce to taste. If you like your sauce tart, use less sugar. If you prefer a sweeter sauce, add more sugar.
- Serve the layered dessert immediately or chill it for later. If chilling, let it sit at room temperature for about 30 minutes before serving to allow the flavors to meld.
Conclusion:
This refreshing rhubarb and tofu layered dessert is a perfect way to enjoy the flavors of spring. It's light, creamy, and tart, with a beautiful presentation. The tofu adds a unique twist to the classic rhubarb dessert, making it a must-try for anyone who loves tofu or rhubarb.
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