3910 Blue Ball Road Elkton, MD 21921 Google Map 410-398-3451
Banner
banner
<< Back

Macerated Rhubarb

--Chef Paul Virant

3# rhubarb
1 1/2 cups sugar
3 3/4 Tbs cornstarch
1 1/2 vanilla beans
1 1/2 oranges, zested

Wash and cut rhubarb into 1/4 inch peices. Mix cornstarch and sugar in a separate bowl and pour over rhubarb. Add orange zest and vanilla. Stir this mixture every 30 minutes for about 3 hours. Place in refrigerator and let rest overnight.

Mix the rhubarb very well. Overnight the cornstarch will have separated to the bottom of the container and it is very important that it gets evenly mixed into the rest of the liquid. Fill each ramekin with the rhubarb, no juice, until it reaches about 1/4 inch below the lip. Next, spoon about 1 1/2 Tbs of the juice into the ramekin. Finally top with a biscuit. Brus the biscuit with buttermilk or cream and sprinle the top with sugar.

Bake this at 325 degress for about one hour. The juices will be bubbling over the sides of the ramekin and the bixcuit should have a nice golden brown color.

 

Picking InfoJune 24th, 2018

Picking Schedule     Strawberries - Picking when open for raspberries    Sweet Cherries- closed  Blueberries - Picking Monday - Friday 8am -12pm  Saturday 8am-4pm $3

Photo(s) added: , Another New PhotoJune 7th, 2017

New photo added:,

Photo(s) added: July 2nd, 2015

New photo added:

Search recipes

Recipe Product Tags
Mailing list sign-up




Have a Question?

Contact Us Online or Call 410-398-3451