Rhubarb Syrup, Refreshing Fruit Punch and Green Tomato Pickle

2 stalks rhubarb, cut into 1-inch pieces

1 cup water

1/2 cup pure cane sugar*

Pinch of salt

*Adjust the sugar to your preference

Apple Pudding

Cake

2 tart apples

2 tsp lemon juice

4 tsp sugar for the first part

1 cup flour

2 tsp baking powder

1/8 tsp salt

1/2 cup butter

1/2 cup sugar for the second part

1 egg beaten

1/2 cup milk

Topping

1 tsp sugar

1/8 tsp cinnamon

Mix the topping ingredients and leave it ready to sprinkle over the top of the batter before baking.

Grease and flour the pan and leave it aside.  Peel and slice the apples and sprinkle it with lemon juice.  Arrange the apple slices over the bottom of the cake pan.  Sprinkle 4 tsp sugar over the apples.

In a bowl cream the butter and sugar.  Then add the beaten egg to the mixture.  Sift the flour, baking powder, salt and add this to the butter mixture, while adding the flour alternate it with the milk.  

Spoon the batter over the apples and gently smooth the top. Sprinkle the topping ingredients and bake for 35 to 40 minutes in a preheated 350F oven.

Update: I used a 8" springform or removable pan, you can use a square pan as well.

My daughter made this apple pudding at summer camp last year. This warm delicious pioneer pudding recipe is wonderful to serve on its own or with vanilla ice cream.

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Cooking at the Kasbah: Red bell pepper and garlic confit

Morocco and Andalusian culture fascinates me and I thoroughly enjoyed this book, Cooking at the Kasbah by Kitty Morse. This book reflects the beautiful culture and tradition of Al Maghreb Al Aksa (the land where the sun sets).  It starts off with the colonial history of Morocco, which influences its culture and cuisine.  

Kitty mentions that the art of making ouarka the paper thin dough for b'stila originated in Morocco. Couscous is the staple diet of Morocco and mint tea traditions also started there.  

Mint Ice cream and vanilla bean giveaway

The season to enjoy ice cream is here.  I adapted this minty delicious ice cream from Fresh Juice magazine.  I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream.  I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.

Mint Ice cream

1 cup milk

1 cup whipping cream

3/4 cup fresh mint leaves

4 egg yolks

1/3 cup + 2 tbsp vanilla infused sugar

Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed.  Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.  

After 20 minutes strain the mixture and discard the pulp.

In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy.  Add the strained warm mixture to the egg mixture while beating.  

Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon.  Don't let it boil, keep stirring.  

I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.  

Strain the mixture and leave it to cool completely.  

Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes.  Serve it cold.    

Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.  

Please leave a comment on this post if you want to win it.  The giveaway ends on May 30th.  It is open to everyone in USA and Canada.

Please follow my twitter and Facebook, so you know when the winner is announced.

Update: The winner is Nami

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First