Metro-East Living

Try these two easy dessert recipes

If you love rhubarb, try this no-churn ice cream recipe from Taste of Home.
If you love rhubarb, try this no-churn ice cream recipe from Taste of Home.

It’s always nice when reader requests are in the same food genre, such as dessert. Makes me feel as though I have a bit of a theme going on.

This week, though, the dessert-request pairing is a bit unusual: Readers wanted recipes for rhubarb ice cream and cookies that have orange slice candy in them.

No problem; just don’t eat them at the same time.

Maribeth, of O’Fallon, said her husband loves rhubarb but doesn’t like to combine it with its traditional partner in recipes, strawberries. She wanted to surprise him with a summer ice cream that used strictly rhubarb. The one I found is from Taste of Home and is a no-churn version that will be easy to make. I’d put a scoop on top of a slice of pound cake.

Lillian, of Belleville, wants her grandchildren to taste a cookie she made decades ago, but she lost the recipe in a move. She called them Orange Slice Cookies and they were easy to find online. She plans to make this a baking project over the summer when they come to visit.

Contact me at sboyle@bnd.com, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.

Rhubarb Ice Cream

3 cups sliced fresh rhubarb

2 cups sugar

1 teaspoon lemon juice

1 cup heavy whipping cream

Preheat oven to 375 degrees. In an ungreased 13-by-9-inch baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.

*Alternately, reviewers of this recipe at Taste of Home said it was much easier (and didn’t affect the taste or texture of the ice cream) to just cook the rhubarb and sugar on the stovetop for about 10 minutes. Cool.

Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.

Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container, such as a bread pan. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Yield: about 2 3/4 cups.

Taste of Home April/May 2004

Orange Slice Cookies

1 cup orange candy slices

1 1/2 cups sugar, divided

1 cup butter, softened

1 cup shortening

1 1/2 cups packed brown sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 package (10 to 12 ounces) white baking chips

1 cup chopped pecans

Cut each orange slice into eight pieces. Roll in 1/4 cup sugar; set aside.

In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces.

Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees 10-12 minutes, or until golden brown. Remove to wire racks to cool. Yield: about 10 dozen.

Quick Cooking May/June 2001

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