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Apricot Rhubarb


with Rhubarb Compote

& Strawberry Jam

Coconut Tapioca Pudding

Rhubarb Ice cream

Rhubarb Cobbler

Rhubarb Crumble

Rhubarb Floating Island 

Rhubarb Lychee Trifle

Rhubarb Sundae

Rhubarb Tart

| baked egg whites | meringue crisp | rhubarb compote | coconut pudding | strawberry jam | rhubarb ice cream |



(obtain about 10 X 4 onces aluminum cups)

   - 300 gm egg whites

  - 150 gm sugar


- keep the aluminum cup or mold in fridge just the way they are.

- In mixing bowl turn on the egg white on medium speed for 2 min

- turn on high speed and when the whites become fluffy, reduce speed and add the sugar, and finally turn back on high speed, add a little squeeze of lemon to obtain them very firm.

- Before stopping the whites, quickly and slightly, spray the mold with some butter spray.

- sing a pastry bag pipe the firm whites into the molds, avoiding to leaves blank spaces.

- Finish and make even using a spatula

- Bake in oven over low double boiler. The water should be cold before entering the oven.

-Let's bake for 12 to 15 minutes at 250ºF

- Let cool before punching out the center, space where the rhubarb and strawberry compotes will sit




- 310 gm egg whites

- 450 gm Confectioners sugar

- 180 gm sugar



- Combine all three ingredients in kitchenAid with the whisk attachment.

- Start beating whites on medium speed, heating up the whites with a blow torch (this can be done over a double boiler as well).

- When beating whites become fluffy and warm, turn on to high speed.


Making the discs

- Linen a flat sheet tray with parchment paper using soft butter . The top of paper should be lightly waxed with butter .

- Spread the firm meringue onto tray through an appropriate stencil (multi circles) see drawing.

- Bake at 200ºF for at least 2 hours.

Keep sealed if not using right away.




   - 100 gm Tapioca (soaked in cold water..

   - 2 ½ cans coconut milk

   - 1 quart Milk

   - ¾ can condensed milk

   - 1 pinch salt


Soak Tapioca in water and milk for an hour

Bring 2 Qt milk to a boil then add coconut milk

Meanwhile wash tapioca over cold water and add to boiling milks .

And stir well .

Remove from flame , cover and let sit so for 20 minutes .

At last add condensed milk and salt , stir well .

Pour into container over ice and let cool totally before serving.




   - 3 ½ lb fresh rhubarb

   - 1 lb light brown sugar

   - 100 gm butter

   - ¼ cup corn starch

   - 1 orange zest and juice

   - 2 vanilla beans (cut in halves)

   - ¼ cup “Chambord” Raspberry Liquor

   - ¼ cup Grenadine syrup or liquor


 - Wash the rhubarb in cold water and the using a clean wet towel to remove the dead skin
 - Cut the rhubarb into 2 inch chunks.

 -Toss the rhubarb pieces with sugar, orange zest and juice, Vanilla bean (cut in halves)

 - Add the butter, melted and warm, Mix well and add the corn starch.

 - Add the Chambord Liquor and Grenadine Syrup and mix well.

- Place the rhubarb into an hotel pan and bake at 350F for 20 to 30 minutes, making sure it doesn't mush and break apart.



 2 Steps : any amount

Strawberry Jam : 1/3 of amount

Wash | Drain | cut in halves or four

Add the same amount of sugar and cook until obtaining a thick jam.

Very important to skim the surface

with a ladle when cooking

When the jam is ready, add the dry strawberries, toss well and cover.


Strawberry Dry : 2/3 amount

Wash | Drain | cut in halves or four

Tossed the strawberries in simple syrup, place in a colander with hotel pan underneath to receive the dripping.

Dry in oven at 225ºF for 2 to 3 hours




- 250 gm butter

- 1 kg sugar

- 3 orange zest

- 1 vanilla bean


- 25 whole eggs


- 1 lb lowfat yogurt

- 1 ½ liter Rhubarb juice

- Grenadine Syrup (as necessary)


Melt butter and sugar together

Add orange zest, remove from flame

Add the eggs (beaten into omelet)

Stir energetically

Cook over low heat stir, constantly

until mix covers back of spoon

Immediately add yogurt, rhubarb juice

- Cool in ice bath before refrigerating

- Spin the next day

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