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Not letting the season pass me by...

39 comments /
Spring is quickly drawing to a close and I had yet to grab up any rhubarb! I figured that before I missed the boat, I'd better head over to the farmer's market and throw a bunch into my market bag (and fork over some money to some local farmers). There were so many tasty rhubarb recipes floating around lately...I decided to just do something simple...fairly un-imaginative, but hey...we all have days like that don't we? Don't we? Rhubarb Ginger Compote yield: ~3 c. by girlichef 1 1/2 lb. rhubarb- washed & cut into 1" pcs. 1/2 c. candied ginger- chopped 1/2 c. sugar 1/8-1/4 c. water (do you like it chunky or do you like it loose?) Combine all of the ingredients in pot. Bring to a boil, give it a quick stir, then partially cover and reduce heat. Simmer until rhubarb is soft, about 10-15 minutes. Let cool, then transfer to a jar and refrigerate until ready to use. Easy, right? Now on to the slightly more inspired part of this rhubarb idea. Each time I've opened the fridge lately, I've seen these cute little wonton wrappers eyeing me...use us, use us!...I kept thinking how good some Rhubarb Ginger Fried Wontons would be...rolled in a little cinnamon and sugar. Well, somehow (somehow= frustration at pesky wonton wrappers that don't want to stick and do want to leak) those turned into this: Rhubarb Ginger Napoleons by girlichef Use the amount of each ingredient that satisfies your craving...or number of people eating -Wonton wrappers -vegetable oil (for frying) -Cinnamon/Sugar mixture (1 to 3 parts, respectively...we always keep this on hand for sprinkling) -Rhubarb Ginger Compote (see above) -Vanilla Oikos Greek Yogurt Heat oil 1/2" deep in deep-sided saute pan. Once it is hot (ripples in oil), add a few wonton wrappers. They fry up very quickly, so don't look away. Flip after about 5-7 seconds. It will take about the same amount of time on second side. Transfer to paper-towel lined plate. Sprinkle with cinnamon-sugar on both sides. Repeat process until you have as many as you need (or want). They're actually pretty good just like this...they remind me of those awesome Cinnamon Crispas that Taco Bell had when I was a kid. Now to assemble, just get your serving plate and place a dab of yogurt on the plate (this will hold the first layer in place). Place a fried wonton on top of the yogurt. Blop a big spoonful of yogurt on top of it. Now blop a big spoonful of the Rhubarb Ginger Compote on top of the yogurt. Place another fried wonton on next. Repeat steps, ending with a wonton. Viola! Enjoy the pretty picture you've created, because once you press through with your fork...that picture disappears into a messy, tasty plate full of goodness. Thanks again to Kristina over at Stoneyfield for all of the great coupons for FREE Oikos...this is yet another use I've found for it. I still love just eating it straight from the carton, though.

39 comments

  1. uhm, you wanna send me some? Man alive that looks delectable!

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  2. Dar,

    You crack me up!! That is certainly a VERY creative delicious yummy delectable recipe. I would eat that every single morning. I am like you I like Oikos right out of the container! Have a great day.

    Gin

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  3. looks great love how you adapted the recipe yummy

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  4. Very, very creative use of ingredients. I'll bet it was delicious. Have a wonderful day.

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  5. Wonton wrappers? With yogurt and rhubarb-giner compot! This is so original and delicious. Rhubarb abounds in MN and I always do the crumble thing with strawberries. This is much more winning. Looks luscious.

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  6. you have me drooling uncontrollably! This is one amazing treat!

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  7. This is the way my mother made rhubarb sauce, as she called it! It's delicious and I plan on making some as soon as I can find more rhubarb!
    Your treat looks addictive; I'll have to try this! Thanks for sharing!

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  8. I have not tried rhubarb since I was a kid and at the time I was irritated that someone had added it to the strawberry pie (huge strawberry fan...how dare they! LOL). then and there I made up my mind that I didn't like rhubarb. Guess I should grow up and try it LOL. I'm thinking your rhubarb ginger (love ginger) compote is the perfect way to get over my aniti-rhubarb mentality. Love the fried wonton with the greek yogurt. And wouldn't you know...I JUST bought greek yogurt for no apparent reason on Sunday (now I KNOW it was meant to be).

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  9. Simple?? :) This looks so elegant and very imaginative. I like your use of won ton wrappers too. I have never seen them used for any other application than.. wontons! :) Your genius! And.. I have simple days all the time. :)
    Ciao and hugs!

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  10. Okay, UNCLE! Do you fry your corn toritillas? I miss that...so when I come we will make these?

    A client used to bring me in fresh rhubarb each spring, and I miss that too!

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  11. Genius! What a very clever way to use rhubard. I agree, the season is usually over before I've made many of my favorite recipes.

    Love the fried wontons and the ginger in the compote.

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  12. The Napoleons are a brilliant idea! I love that idea! I hope I can get my hands on some decent rhubarb this summer...

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  13. Beautiful! These would be a hit at my house. That compote would be great over vanilla ice cream too!

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  14. OMG.. absolutely delicious.. You are so creative, I am envious!

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  15. OMG!! you are just awesome! I first thought it was just rhubarb compote that you are gonna show us..but then by the end of the post i was totally floored!!

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  16. Great idea for the compote. I like putting it on toast :)

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  17. That's looks great! neat idea with the wonton wrappers. That looks like a really good dessert for any meal.

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  18. I'm scared of rhubarb! BUT you did such a good job with those crisps! Love that.

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  19. Mmm, looks delish!
    I would eat that whole jar of compote on a giant bowl of vanilla bean ice cream...

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  20. Wow does that sound good! Love how you turned it into a napoleon.

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  21. What a creative idea to use the ginger rhubarb compote and wontons to make this scrumptious napoleon! Very nice!

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  22. Both recipes look amazing. I love the pairing with the ginger too.

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  23. I'm loving all that ginger you used. And your little dessert creations are so delicious and so pretty with that rich pink peeking out!

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  24. So very creative - and thanks for reminding me to go and cut my rhubarb!

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  25. Heaven! I'd love some of this right now!

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  26. That compote looks delicious! I love the way you used it in your Napoleons too. What a clever idea!

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  27. I absolutely *love* the inclusion of ginger in this standard fare at our home! You are a great at improvising - the won tons call out -you answer the call.
    Wish I could gift you with some rhubarb - just seems wrong to have to by it. I am going to be making rhubarb quick bread soon - I began making it 2 years ago and it is now my brother's favorite

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  28. The compote sounds fabulous! I like the idea of it with a dollop of yogurt. Yum!

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  29. mmmmm Rhubarb, a very under-appreciated vegetable. I must try this, I have some in my freezer from last year that is going to be freezer burnt if it's not used soon... :)

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  30. oh my god, that looks soooo good. i never tried cooking with rhubarb, but definitely going to now!!

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  31. How did I miss this post? OMG amazing! I want all of them.

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  32. So everytime I see rhubarb it reminds be aunt barb---kinda weird how her name is in it..? LOL

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  33. i'm sure the wontons would've been delish but those napoleons would be so good - wish i had one right now!

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  34. Look at you! What a totally original way to make Napoleons. Don't worry about missing the boat - you've left everyone else in your wake!

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  35. This is really unique....the use of Wonton wraps instead of filo pastry is just classic.

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  36. What do you mean unimaginative? This looks fabulous and mighty good!

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