cinnamon, ginger, oikos, rhubarb, Stoneyfield, sugar, Sweets, wontons, yogurt
Not letting the season pass me by...Wednesday, June 3, 2009
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.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.