2c. wild rice, cooked and cooled
1c. seedless red grapes, sliced in half
½ c. celery, diced
½ c. slivered almonds
1.Stir all ingredients together in a medium bowl. Chill for at least one hour. Serve! Easy!
(serves 6)On Canada Day one of my Aunts made this dessert. Normally it has a yummy crust on the bottom but to cut down on the sugar I decided to leave it out. Admittedly when I made this the rhubarb layer was NOT sweet enough so in the recipe here I have added some agave to sweeten it up.
2-1/2 c. rhubarb, diced
½ c. orange juice
3 egg yolks
1c. heavy cream
1/2 c. agave nectar
2 Tbsp. all-purpose flour
3 egg whites
6 Tbsp. granulated sugar
½ tsp. vanilla extract
1. In a medium bowl, mix together the rhubarb, juice, egg yolks, heavy cream, agave nectar and flour. Divide mixture into 4 individual sized, greased ramekins or baking dishes.
2. Put all baking dishes on a cookie sheet and bake in a 325 degree oven for 40 minutes.
3. Add the egg whites to a mixer bowl and mix on high. Gradually add the sugar and vanilla and mix until stiff peaks form.
4. Divide the meringue evenly over the rhubarb mixture in each ramekin.
5. Increase oven temperature to 400 degrees. Add the desserts and bake until meringue browns. This happens quickly so keep a close eye on it.
6. Cool and serve!