ORGANIC CHEF MAGAZINE    |     home Best Baked Eggs   |   Culinary Destination   |   Eco-Speak   |   For Our Vegan Readers   |   Meet The Organic Chef   |   Contact Us   |   Beer and a Brat   |   Press Releases   |   Links We Like!   |   Desserts By Ani Desserts By Ani It's a well known fact in the Rosas Family that Chef Al can cook- but the sweet tooth belongs to his wife Erin " Ani" While Chef Al busily prepares his haute cuisine, you'll often find Ani in the the kitchen working with chocolate and other goodies. Come back often to find new organic twists on the old favorites! Ginger Rhubarb "April" Fool Rhubarb recipes for all sorts of things. Remember, only the stalks are edible, don't eat the leaves or roots. Rhubarb is incredibly versatile with many culinary uses; try it in cakes and desserts, pastries, jams, pickles, conserves, sauces and, of course, fool. 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed 1/4 cup organic sugar 3 tablespoons organic orange juice 2 tablespoons Grand Marnier or other orange liqueur 1/4 tsp grated ginger 1 cup fat free vanilla yogurt ( organic!) Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier and ginger. Refrigerate until cold, about 15 minutes. Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.