Directions: |
Directions:Fruit:
Preheat oven to 350 º F.
Mix wine, sugar, and vanilla, and toss with rhubarb.
Put in a shallow baking dish and bake till tender - about 30 min.
Do not over cook or the rhubarb will fall apart into mush. It tastes fine but doesn't look as nice.
Strain the rhubarb syrup into a small pan reserving rhubarb. In a small pan whisk the cornstarch into 2 tablespoons of cold water and then whisk the rhubarb liquid into the pan. Cook this mixture until it is thick.
Remove from heat and add to rhubarb. Chill completely.
This seems like a lot of fuss but doing the rhubarb this way preserves the nice pink colour and the rhubarb pieces if you don’t over cook it.
Crust:
Combine cracker crumbs and sugar and melted butter and stir till it is a crumbly texture. Then press into a 9 inch square fluted pan making sure it goes up the sides ½ to ¾ inch or use a round spring form pan. I think if you are going to cut them into squares you would not need to put the crumbs up the side. Bake for 8 minutes at 350 º F. Cool completely.
Cream Cheese filling:
Using an electric beater, beat the cheeses together until they are smooth.
Beat in sugar, lemon zest, and vanilla. While beating, gradually add in whipping cream. Once blended whip until the mixture thickens - about 2 minutes.
To Assemble:
Spread cream cheese filling on crust.
Carefully spread fruit on top of the cream cheese.
Chill at least two hours before slicing. |
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