Yield: 1 servings
|2 teaspoons||Lemon juice|
|½ cup||Vanilla sugar|
|¼ cup||Brown sugar|
|2 tablespoons||Unsalted butter|
|¼ cup||Heavy cream|
Preheat oven to 375. Butter a large baking dish. Place rhubarb in baking dish. Spread out and add lemon juice. Sprinkle vanilla sugar & brown sugar over rhubarb. Dot with butter. Bake 15 minutes. Pour cream around rhubarb & return to oven for 5 minutes. Approximately 12-20 minutes. Note: to make vanilla sugar, place a vanilla bean in a jar, cover with granulated sugar, close with a tight lid. Store for 1 week and you have wonderful vanilla sugar for all your favorite desserts! Per serving (excluding unknown items): 783 Calories; 48g Fat (52% calories from fat); 8g Protein; 89g Carbohydrate; 147mg Cholesterol; 77mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2012 Converted by MM_Buster v2.0l.