Make ahead The rhubarb can be made one day in advance. Store in an airtight container in the fridge.


PAD THAI WITH SNOW PEAS


AND BEAN SPROUTS Pad Thai noodles take about 25 minutes to soak. Once ready, this recipe comes together in a flash.


PREP TIME 15 MIN. + SOAK TIME 25 MIN. COOK TIME 10 MIN. – READY IN 35 MIN. – SERVINGS 2


1 (9 oz) box Pad Thai mix ¼ cup cilantro 3 green onions 4 large eggs 1 tbsp crushed red pepper


2 tbsp peanut oil ¼ cup chopped cashews 2 cups snow peas 1¼ cups bean sprouts


RHUBARB TRIFLE


Caramelized rhubarb is a tangy counterpart to creamy whipped mascarpone in this fresh dessert.


PREP TIME 20 MIN. – COOK TIME 20 MIN. + WAIT TIME 15 MIN. – READY IN 40 MIN. – SERVINGS 4


2½ cups rhubarb 1 cup sugar 2 whole cloves ½ cup heavy cream


Fast food


STEP 1 Soak the noodles according to package directions. Meanwhile, chop the cilantro and the green onions. Beat the eggs with the green onions, crushed red pepper and half the chopped cilantro. Heat 1 tbsp oil in a non-stick frying pan and add the egg mixture. Stir then cover the pan and cook 5 min. on medium heat. STEP 2 While omelet is cooking, heat the remaining oil in a wok and add the cashews and snow peas. Stir-fry 2 min. Add the drained noodles, Pad Thai sauce from the box and half of the bean sprouts and stir-fry 4 min. Divide among 2 bowls. STEP 3 Cut the omelet into strips and scatter over the noodles along with the remaining bean sprouts. Garnish with the remaining cilantro.


TipServe with lime wedges.


Per serving: 1018 calories, 40g fat, 9g saturated fat, 432mg cholesterol, 422mg sodium, 136g carbohydrate, 10g fiber, 13g sugar, 33g protein


Packaged Pad Thai mix is a handy way to create a quick meal. Dress it up with fresh veggies and a little chicken or tofu to give it your own spin.


1 (8 oz) tub mascarpone cheese 1 orange 12 ladyfingers


STEP 1 Trim the ends of the rhubarb and peel away the woody skins. Cut into ½-inch pieces. Set aside 1 tbsp of sugar. Put the rhubarb, sugar, ½ cup water and cloves in a saucepan and bring to a boil. Let boil for 5 min. and reduce to a simmer on medium heat for 12-15 min. or until liquid is reduced and rhubarb begins to caramelize. Pour through a sieve and collect the juice (discard the cloves). Leave the rhubarb and the juice to cool. STEP 2 Meanwhile, whip the cream with the remaining 1 tbsp sugar until soft peaks form, and then whip in the mascarpone. Zest the orange. Tear the ladyfingers into pieces and divide among 4 dessert bowls. Sprinkle ladyfingers with rhubarb syrup and top with mascarpone and stewed rhubarb. Garnish with the orange zest.


Tip Instead of whole cloves, you can add star anise or a split vanilla bean to the poaching liquid.


Per serving: 605 calories, 28g fat, 18g saturated fat, 73mg cholesterol, 55mg sodium, 82g carbohydrate, 4g fiber, 53g sugar, 8g protein


MARCH/APRIL 2016 61


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