Sunday, May 29, 2011

Rhubarb Vanilla Sauce & Fruit Spring Rolls

Rhubarb season is in full force at my house. My rhubarb plant is HUGE and I have a couple rhubarb dishes to share. This sauce worked great as a dip for fruit spring rolls. A nice tart and sweet touch, yum! It would also be delicious on pancakes and ice cream.

Rhubarb Vanilla Sauce

Adapted from Better Homes & Gardens

2/3 C sugar

1/4 C water

1 vanilla bean (optional)

3 C sliced rhubarb

In a saucepan stir the sugar, water, and seeds from the vanilla bean. Bring it to a boil then add the rhubarb. Bring again to a boil and reduce the heat to medium-low. Cover and allow to simmer for about 5 minutes or until the rhubarb is soft. You can stir/mash the mixture at this point to get the rhubarb into smaller pieces. Serve warm or cooled, I opted for cooled with the spring rolls.

If you want to thicken it up a bit add about 2 t of rice flour at the end and incorporate well.

Makes about 2 C of sauce.

These fruit spring rolls are easy to whip together and are a nice light lunch or appetizer. My family aren't big fans of the rice wrapper texture. I know! They're crazy!

You can find spring roll wrappers at Oak Street Natural Market and at Rosauer's in the Asian aisle of the regular grocery section. I'm sure you can find them in other places but those are the ones I know of for sure.

Fruit Spring Rolls

20 rice wrappers (spring roll wrappers)

2 bananas, chopped

10 or so strawberries, chopped

1.5 C blueberries

Mix the chopped fruit and blueberries in a bowl and set aside. Wet a papertowel (wring out any water, you just want it damp) and place on your counter top, this will work as your surface to place the rice wrappers on. If you are making these a couple hours ahead of when you'll serve them then wet another papertowel and place on a cookie sheet. If you will be serving them right away just have your serving plate nearby.

Fill a cookie sheet with sides with warm water and place 1 rice wrapper in the water. Let it sit for about 30 seconds, you want it to become soft and pliable. Be careful not to let it sit too long because it will dissolve and fall apart. Trial and error is needed here.

Once your wrapper is pliable place it on your damp paper towel and then put another wrapper in the warm water. Put about 1/4 C of the fruit mixture toward one end of the wrapper. Fold the end of the wrapper over the fruit then fold in the sides. Roll and squeeze the filling to the end of the wrapper. Place on the serving plate or damp papertowel on the cookie sheet and repeat until all of the filling is used up. If you aren't using them right away place another damp papertowel on top of the rolls and place in the refrigerator.

This is a great way to enjoy the lightness of summer.

Sorry for the spacing issues, Blogger is NOT cooperating!

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