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Tuesday, May 31, 2016

A tiny tart treat for Tuesday

It's rhubarb time! I grew up eating rhubarb dipped in sugar. That is no longer an option for me. Last week on TV I saw someone talking about a rhubarb ice cream. That got me thinking and this is what I came up with ...
Rhubarb cream cheese dreams
The ingredients are 
8 ounces of cream cheese 
2 tablespoons heavy whipping cream 
1/2 teaspoon of cinnamon
Half to three-quarters cup rhubarb cooked down in a tablespoon of honey
Rhubarb and honey
I started by chopping the rhubarb into small bits and cooking it down with the honey on a very low heat stirring it frequently. Test it periodically because you only need to cook it until the rhubarb is soft.
Softening rhubarb
Then I put the 8 ounces of cream cheese, heavy whipping cream and cinnamon in my food processor. I carefully spoon the rhubarb mixture onto the cream cheese. I did not want to do anything to curdle the heavy whipping cream. I ran the food processor until everything was smooth.
Ready to blend
My measurements are not exact. This is one of those treats that must be done to taste. Rhubarb hits our special tart spot but some people like things more tart than others. Don't be afraid to play with the flavor until you get what you want. This is a little more cream cheese than ice cream but it hits the spot.

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