This delicious dessert is perfect to make ahead and freeze for a large gathering on Mother’s Day or the long Victoria Day weekend.
And it takes advantage of the first fruit of spring in this region: rhubarb. If you don’t have in your garden, you can find fresh rhubarb in some local grocery stores.
The texture of the filling is similar to semifreddo, which is Italian for half-frozen, and contrasts nicely with the crunchy crust.
Prepare the crust and rhubarb mixture ahead of time for quick assembly later.
Frozen Rhubarb Dessert
1 l (4 cups) sliced rhubarb (about 750 g/1 1/2 lb)
250 ml (1 cup) brown sugar
1 orange
15 ml (1 tbsp) cornstarch
2 egg whites or 50 ml (1/4 cup) liquid egg whites, at room temperature
125 ml (1/2 cup) granulated sugar
Red food colouring
Crust and Topping
250 ml (1 cup) whole-wheat flour
125 ml (1/2 cup) walnut pieces
50 ml (1/4 cup) packed brown sugar
5 ml (1 tsp) cinnamon
75 ml (1/3 cup) butter, melted
Mint sprigs (optional)
In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10 to 15 minutes.
Meanwhile, grate rind of orange and squeeze orange to yield 50 ml (1/4 cup) juice.
Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1 to 2 minutes or until thickened slightly.
Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
Crust and Topping: Meanwhile, in a food processor, pulse together flour, walnuts, sugar and cinnamon until crumbly.
Add butter and pulse until combined; press 375 ml (1 1/2 cups) of the crumbs over bottom of 23-cm (9-inch) springform pan.
Place remaining crumbs in a baking pan. Bake crust and crumbs in a 180 C (350 F) oven for 7 minutes or until crumbs are golden brown: remove crumbs. Bake crust for 8 minutes longer or until golden brown.
Remove to rack and let cool to room temperature, 25 to 30 minutes.
In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form.
Stir in rhubarb. Stir in food colouring by drops to desired colour. Pour over crust; sprinkle with reserved crumbs.
Freeze for 8 hours or overnight. (If frozen solid, remove from freezer a few minutes before serving.)
Run knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint, if desired.
Makes 12 servings.
Nutritional information per serving: 246 calories, 3 g protein, 8 g fat, 42 g carbohydrates, 2 g fibre.
Source: Foodland Ontario.