White Chocolate Rhubarb Cookies Food

RHUBARB COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB

Steps:

• Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
• While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
• Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.

RHUBARB AND WHITE CHOCOLATE LATTICE TART

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg and 1 tablespoon cream in small bowl to blend; add to flour mixture. Using on/off turns, blend until dough comes together in moist clumps, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball. Shape 2/3 of dough into disk; shape remaining dough into rectangle. Wrap both dough pieces and chill at least 2 hours and up to 1 day.
• For filling:
• Combine rhubarb, sugar, and whisky in large skillet. Sauté over medium heat until sugar dissolves and syrup begins to bubble. Cover and simmer until rhubarb is almost tender, about 6 minutes. Transfer contents of skillet to strainer set over large bowl (reserve skillet). Drain rhubarb well. Return juices from bowl to same skillet. Boil over medium-high heat until juices are reduced to 3 tablespoons, about 5 minutes. Remove skillet from heat and reserve juices.
• Preheat oven to 375°F. Roll out dough rectangle on lightly floured surface to 91/2-inch square; cut into 9 strips. Arrange strips on small baking sheet; chill.
• Roll out dough disk on lightly floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press sides until top edge of crust is slightly higher than pan side. Pierce crust with fork. Line with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 18 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust 15 minutes.
• Sprinkle white chocolate over crust. Top with rhubarb. Spoon juices over. Arrange 5 dough strips atop filling, spacing evenly apart. Arrange remaining strips atop filling in opposite direction, forming lattice. Seal ends of strips to crust, trimming excess dough. Brush lattice with glaze.
• Bake tart until filling bubbles and lattice is golden, about 50 minutes. Cool tart slightly in pan on rack. Push up pan bottom, releasing tart. Cut tart into wedges and serve warm or at room temperature with whipped cream.

WHITE CHOCOLATE RHUBARB COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
• Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
• Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE

Steps:

• THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
• Puree, then set aside to cool.
• THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• Secure parchment with an elastic band or string.
• Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
• Whip cream to soft peaks and chill.
• Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• Remove from simmer, and whisk chocolate into egg yolk mixture.
• Let mixture sit until at room temperature.
• Fold in whipped cream in two additions just until incorporated.
• Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• Fold one third of the egg-whites into mousse followed by the remaining two thirds.
• Quickly fold in the rhubarb.
• Spoon mousse into the ramekins, filling up over the edge of each ramekin.
• Freeze overnight- or at least 6 hours.
• TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.

WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
• Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
• Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
• For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.