This recipe’s name speaks to the well-balanced flavors of tart rhubarb and sweet orange. It’s an elegant, fabulous, unique kind of dessert!
—BETSY KING DULUTH, MN
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
5 cups finely chopped fresh or frozen rhubarb, thawed
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons orange juice
1 tablespoon butter
1 teaspoon grated orange peel
16 prepared crepes (9 inches)
Confectioners’ sugar and additional grated orange peel, optional
1. In a large saucepan, combine the first five ingredients. Cook, stirring occasionally, over medium heat 15-18 minutes or until tender. Remove from heat; stir in orange peel.
2. Spread 2 tablespoons of filling down the center of each crepe; roll up. Sprinkle with confectioners’ sugar and additional orange peel if desired.
NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Cook to Cook
Instead of granulated sugar I used 1/2 cup brown sugar; these still turned out very well.
—JOYFULCOOKING