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Pineapple-Rhubarb Basket

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I made this Pineapple-Rhubarb Basket last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of pineapple and rhubarb gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Rhubarb 1 Pound, cut into 1 inch pieces
  Pineapple 1 Medium
  Strawberries 1 Pint, hulled
  Heavy cream 1 1⁄2 Cup (24 tbs), whipped
Directions

Combine sugar and cornstarch and toss with rhubarb; let stand 15 minutes.
Cook, covered, in a heavy saucepan over very low heat 15 to 20 minutes or until rhubarb is just tender and mixture is thickened; stir occasionally.
Chill.
Leaving the leaves intact, slice off a third of the pineapple lengthwise.
Cut out the fruit and dice; discard this portion of the shell.
Then cut out fruit from the remaining pineapple, reserving the shell.
Discard the core and dice the fruit.
Reserve a few of the best strawberries for garnish; cut the remainder in half.
Stir the diced pineapple and halved strawberries into chilled rhubarb; fold in whipped cream.
Pile mixture into the pineapple shell.
Refrigerate until ready to serve.
Garnish with reserved strawberries.

Recipe Summary

Cuisine: 
American
Method: 
Saute

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