This is my final rhubarb recipe for the summer. I promise. And I wasn't even going to do this one, but Food 52 sent it in an email and how could I resist? It reminded me so much of my mother's Lemon Sunshine recipe, I can't figure out why I never thought to make her recipe with rhubarb! Loved the amaretto addition too.
It was so pretty to serve with some edible flowers...made it festive and elegant.
Note: needs to be refrigerated 3 hours so the gelatin can set up nicely.
From Kevin, via Food 52
Serves 4 - 6
1 pound rhubarb – cut into 1” lengths
4 tablespoons Amaretto - separated
2 tablespoons water
3/4 cup sugar
1 tablespoon unflavored gelatin
2 egg yolks
2 cups whipping cream
Peel lime, being careful not to include pith, cut into strips, wrap in plastic, and refrigerate. (I didn't do this part as I used flowers to garnish.) Squeeze juice from lime(s). You need about 1 tablespoon.
Place rhubarb in a large sauce pan with 2 tablespoons amaretto, water, and 1/4 cup sugar over medium heat. Cook, stirring often, until rhubarb breaks down - about 15 minutes.
Transfer to a blender, add gelatin and lime juice, and process until smooth. Taste. The mixture should be fairly tart but should make you pucker. You made need to add a bit more lime juice or a bit more sugar.
In a double boiler, beat the egg yolks with 1/2 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
Mix rhubarb mixture with egg mixture. In a large bowl, whip cream until stiff then whip in remaining 2 tablespoons of Amaretto. Fold cream into rhubarb mixture.Chill at least 3 hours in your favorite serving glasses or bowls.
When ready to serve, garnish with strips of lime peel. (Or edible flowers, if you have them.)