Icy Rhubarb Scandinavian Food
ICY RHUBARB (SCANDINAVIAN)
Make and share this Icy Rhubarb (Scandinavian) recipe from Food.com.
Provided by EdandTheresa
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the water, sugar, wine, vanilla bean (split in half lengthwise), cardamom zest and juice of 1 lemon in a pan. Bring to boil.
- Cut the rhubarb thinly in a bowl(If the outer layers of the rhubarb are thick peel them).
- Pour the boiling mixture over the rhubarb.
- Put the mixture in the freezer or the fridge to just cool it off.
- Then take the mixture and put in severing dishes.
- In a bowl add the yogurt, powdered sugar, zest and juice of 1 lime mix well.
- Sever over the rhubarb.
- Enjoy the cool fun.
Nutrition Facts : Calories 433.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 37.1, Carbohydrate 91, Fiber 1.5, Sugar 85.7, Protein 3
SCANDINAVIAN KIFLINS
My grandmothers recipe for my favorite cookies. She always makes them around the holidays and are part of my holiday memories.
Provided by londongavchick
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add nuts, mix in flour.
- Refrigerate ½ hour.
- Form crescent shaped cookies (or any other shape with cookie cutter) 1/4" thick.
- Bake on ungreased cookie sheet at 375 degrees until lightly browned.
- Grind vanilla bean and mix with powdered sugar.
- When cookies are cool, sift sugar mixtures over cookies.
Nutrition Facts : Calories 317.9, Fat 18.2, SaturatedFat 10.4, Cholesterol 42.7, Sodium 126.6, Carbohydrate 36.2, Fiber 1.1, Sugar 16.6, Protein 3.5
SCANDINAVIAN RHUBARB PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Dessert Valentine's Day Low Sodium Vanilla Rhubarb House & Garden
Yield Serves 4
Number Of Ingredients 8
Steps:
- Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.
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