This is Day Eight of our One Month Grocery Shopping Strike! It’s also SuperBowl today…
So, we are still “cupboard cooking”. When I saw the beautiful lamb loin chops in the freezer, I also noticed our rhubarb we harvested in the summer, chopped & froze. Immediately, I thought of a great, hot dessert fit for this Canadian snow today.
One of my favorite rhubarb recipes is our traditional Kasper Family Rhubarb Moos. In German, Moos (pronounced “mouse”) is a “dried fruit sauce” or dessert stew. It is most delicious, and a real dessert of love. It warms your soul.
Type: Dessert Recipe
Serve With: Heavy cream, if desired or on top of vanilla ice cream
Prep Time: 10 min
Cook Time: 35 min
Yield: 1 large stock pot full
- 6 cups rhubarb – sliced; either fresh or frozen
- 8 cups water – or tea
- 1 cup sugar – then add more if necessary to taste
- 1/2 tsp butter
- 1/8 tsp salt
- 2 tbsp cornstarch – mixed thoroughly in 2 tbsp cold water
- In a large stock pot, add water and rhubarb and bring to a simmer for 25 minutes.
- Add 1 cup sugar and taste to see if the sweetness is good for you. If not, add more sugar 1/4 cup at a time and re-taste.
- Mix the cornstarch with cold water thoroughly, and very slowly add it to the simmering mixture and bring it back up to a simmer for 5 more minutes to ensure full thickening power.
- Finish with butter off the heat and stir in.
- Serve alone, with heavy cream poured in or on top of vanilla ice cream.
I hope you enjoyed this German Food Recipe on Cooking with Kimberly! Until next time…
P.S. Looking for a different moos recipe? Check this one out: German Holiday Moos
Technorati Tags: rhubarb, rhubarb recipe, how to cook rhubarb, rhubarb dessert, rhubarb dessert recipe, dessert recipe, German recipe, German food recipe, Eastern European recipe, winter recipe, warm dessert
Photo Credit: Rhubarb – http://en.wikipedia.org/wiki/File:Rheum_rhabarbarum.2006-04-27.uellue.jpg
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