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Rhubarb Pizza

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CATEGORY CUISINE TAG YIELD
Cklive04 2 servings

INGREDIENTS

1 Frozen puff pastry sheet; thawed
(from a 17 1/4-ounce package)
2 Thick Rhubarb stalks -; (abt 1/2 lb)
1/2 c Raspberries
3/4 c Water
1/4 c Orange juice
2/3 c Sugar

INSTRUCTIONS

Preheat oven to 400 degrees. On a lightly floured surface, cut out 2 rounds
from pastry sheet using a small plate (about 5-inches in diameter) as a
guide and arrange on a baking sheet. With a fork prick rounds all over and
chill in freezer 10 minutes. Bake rounds 8 minutes, or until pale golden,
and gently press them down if puffed up. Trim rhubarb, discarding any
leaves, and cut on a very long diagonal into 1/8-inch thick slices about 2
1/2-inches long. In a blender puree raspberries with water and orange juice
until smooth and force through a fine sieve into a small saucepan,
discarding seeds. Add sugar and bring just to a boil over moderately-high
heat, stirring and skimming foam as necessary. In a bowl combine
three-fourths rhubarb, choosing best slices, with three-fourths hot
raspberry syrup and let stand 5 minutes. To syrup remaining in pan add
remaining rhubarb and simmer, stirring occasionally, until rhubarb is
tender, about 5 minutes. Mash rhubarb in pan with a fork and simmer,
stirring, until mixture is thickened to a puree. Spread warm puree on
rounds, leaving a 1/4-inch border. Drain rhubarb slices in a sieve set over
another small saucepan, reserving syrup, and arrange decoratively on top of
puree. Bake pizzas in lower third of oven 10 minutes, or until pastry is
crisp and golden brown. Cook reserved syrup over moderate heat until
reduced to about 3 tablespoons and brush onto pizzas. this recipe yields 2
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe adapted from Patrick
O'Connell, The Inn at Little Washington From the TV FOOD NETWORK - (Show #
CL-9094 broadcast 03-26-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: Patrick O'Connell
Converted by MM_Buster v2.0l.

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