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Flour Girl: Jammin’ Like a Fool


Zingy and jammy; keep reading to get the recipe. (Julia Ewan -- The Washington Post)

I had the best intentions, which started with the amaretti cookies I wanted to use up. Because they are so sweet, I figured I'd make them into a tart crust that would hold a tart (as in tangy) filling. I began with rhubarb (notoriously zingy), but decided against its usual pairing with strawberries, and opted for kumquats instead. I would fold in a little Greek yogurt and call the creation Nobody’s Rhubarb Fool.

Well, things didn’t go as planned. I cooked the fruits down and "blenderized" them. The puree was a beautiful coral color. It wasn't firm, and once I folded in the yogurt it got looser. I stubbornly forged ahead and poured it into the crust. Chilled it. The filling remained a sloppy, unsliceable goo. (Who’s the fool now?)

Once I changed my mindset, however, I liked the way the filling had turned out without the addition of yogurt: a versatile, jammy concoction that still could become fool-ish when layered with yogurt and crushed cookies.

-- Leigh Lambert

Rhubarb-Kumquat Jammy Sauce
Makes about 3 cups

MAKE AHEAD: The sauce can be refrigerated for up to 10 days, or frozen for up to 1 month.

8 ounces fresh or frozen (and defrosted) rhubarb, peeled and cut into chunks

4 ounces kumquats, coarsely chopped in a blender or food processor (may substitute oranges when kumquats are not in season; 4 ounces peeled orange segments, plus 2 tablespoons finely grated orange zest)

2 tablespoons honey, or to taste

Combine the rhubarb and kumquats in a small saucepan over medium-low heat. Cook for about 25 minutes, stirring frequently to avoid scorching. The mixture should become mushy; don’t worry about overcooking. Remove from the heat. Add the honey and mix well. Taste and add honey as needed.

Transfer the hot mixture to a blender. Let it cool before pureeing, or remove the center section of the lid and place a dish towel over the hole in the lid (this will prevent any escaping steam from building up enough to dislodge the lid). Blend on high speed for about 4 minutes, until the mixture is completely smooth. Strain the mixture through a fine-mesh strainer, discarding any solids. (If you use a high-powered blender such as Vita-Mix, straining may not be necessary.)

Transfer to a container with a tight-fitting lid; refrigerate to chill thoroughly before serving.

NUTRITION | Per tablespoon: 5 calories, 0 g protein, 1 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 1 g sugar


By Leigh Lambert  |  July 2, 2009; 7:00 AM ET
Categories:  Flour Girl  | Tags: Flour Girl, sauce  
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