WOMANSDAY.COM / MAY 2019 119
Shown on page 71
RHUBARB
TWISTS WITH
RHUBARB
COMPOTE
ACTIVE 30 MIN. ✦ TOTAL 50 MIN.
SERVES 10 ✦ COST PER SERVING 59¢8 oz rhubarb (about 2 long stalks)
8 oz strawberries, hulled and sliced
2 Tbsp sugar
8 sprigs fresh thyme
1 lb fresh or frozen (thawed)
pizza dough2 cups ricotta cheese
Kosher salt
(^1) Heat oven to 400°F. Line a baking
sheet with parchment paper. With
a sharp peeler, create 10 thin strips
of rhubarb by pressing firmly down
on the stalk and pulling lengthwise.
Repeat, turning the rhubarb and
switching stalks as you go. Cover
strips with a damp paper towel.
(^2) Chop the peeled rhubarb and
place in a medium saucepan. Add
strawberries, sugar, thyme, and
1⁄4 cup water and bring to a boil.
Reduce heat and simmer gently until
rhubarb is broken down and mixture
has thickened, about 40 minutes.
Shown on page 120
DERBY PIE
BROWNIES
ACTIVE 15 MIN. ✦ TOTAL
1 HR. 10 MIN. ✦ MAKES 16
COST PER BROWNIE 51¢
¾ cup (1½ sticks) unsalted butter,
cut up
1½ cups granulated sugar
1¼ cups unsweetened cocoa powder
½ tsp kosher salt
½tsp pure vanilla extract
3 large eggs
¾ cup all-purpose flour
1 cup pecan halves
3 Tbsp turbinado sugar
(we used Sugar in the Raw)
1 Tbsp bourbon
1 Position a rack in lower third
of oven and heat oven to 325°F.
Line an 8-in. square baking pan
with parchment paper, leaving an
overhang on two sides.
2 In a medium saucepan, melt butter
on low. Add granulated sugar, cocoa,
and salt and cook, stirring, until
combined, about 5 minutes.
3 Remove from heat and stir in
vanilla, then eggs 1 at a time until
fully incorporated. Fold in flour until
combined. Transfer to prepared pan.
4 In a bowl, toss pecans with
turbinado sugar and bourbon.
Sprinkle over brownie batter and
bake until brownies are set and
toothpick inserted 2 in. from center
comes out almost clean, with a few
moist crumbs attached, 50 to
55 minutes. Let cool completely in
pan before cutting into pieces.
PER BROWNIE 255 CAL, 15 G FAT (6.5 G SAT),
4 G PRO, 75 MG SODIUM, 31 G CARB, 3 G FIBER
Remove and discard thyme.
(^3) Meanwhile, divide dough into
10 pieces and roll each into a ½-in.-
thick rope about 11 in. long. Wrap
1 rhubarb strip around each rope of
dough and place on the prepared
baking sheet. Bake until golden
brown, 14 to 16 minutes.
(^4) In a food processor, puree ricotta
and 1⁄2 tsp salt until smooth. Transfer
to a bowl and swirl in compote. Serve
with rhubarb twists.
PER SERVING 210 CAL, 7.5 G FAT (4 G SAT),
8 G PRO, 490 MG SODIUM, 26 G CARB, 2 G FIBER
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FLOWER COOKIE
BOUQUETS
Flower cookies: Cut small flower
shapes from sugar cookie dough
(womansday.com/sugarcookies)
and bake as directed. Once
cool, decorate with royal icing
(womansday.com/royalicing).
Tulips: Spoon or pipe melted yellow
candy melts into the concave side of
a spoon. Once dry, pop out.
Stems and leaves: Pipe green royal
icing in stem and leaf shapes on a
piece of parchment paper and let dry.
Once set, carefully peel off the paper.
Caterpillar: Roll blue fondant into
small balls of descending size, then
decorate with a food-safe marker.
Ladybugs: Roll red fondant into small
balls, then shape black fondant into
a flat disk and stick together. Shape
white fondant into 2 small disks
as eyes and attach. Decorate with
a food-safe marker.
Butterfly: Fold a piece of parchment
paper in half, then open. Using a
resealable plastic bag filled with
melted chocolate, outline butterfly
wings on each side of the fold, then
prop up between two plates so
each wing is slightly elevated and
the paper isn’t completely flat; let
dry. Once set, fill in with melted
chocolate and let dry. Carefully peel
off the paper.
Cones: Roll patterned stock paper into
FR cones, secure, and tie with ribbon.
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COVER
RECIPE