At the winter market last Saturday I was delighted to see a big pile of beautiful rhubarb on one of the vendor tables. I’m pretty sure a thought bubble appeared over my head with the words, “Now what wonderful things can I do with this full bag of fresh rhubarb?”
Here’s a sweet-tart creamy dessert that can be eaten chilled or frozen in ramekins for later. What a great way to celebrate spring and a new season at the Market!
by Todd Coleman for Saveur
- 1 lb. rhubarb, trimmed and cut into 1″ pieces
- 1⁄3 cup unsweetened apple juice
- 1⁄2 cup packed light brown sugar
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. ground cinnamon
- 2 eggs, separated into yolks and whites
- 1⁄2 cup heavy cream
- 1 tsp. vanilla extract
- Bring rhubarb and apple juice to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium-low, cover and cook until tender, about 4 minutes. Transfer rhubarb and juice to a blender along with 1 tbsp. brown sugar, plus the salt and cinnamon; puree until smooth. Whisk rhubarb purée, yolks, and remaining brown sugar together in the pan and return to medium heat. Cook, whisking constantly, until slightly thickened, about 3 minutes. Transfer to a large bowl; let cool.
- Whisk egg whites in a bowl until stiff peaks form; add to rhubarb mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to rhubarb mixture. Fold until combined. Spoon into serving cups; chill before serving. Makes 4 ½ cups.
Cook’s Note: You can get real vanilla extract from Lick Ice Cream!
Rhubarb is wonderfully versatile! You can make it sweet or savory or a bit of both. You can spice it up, herb it up, serve it hot or cold, as the star of the dish or an awesome addition. I love the idea of the Angelica in the jam recipe, but I realize it may be hard to find. I plan to try some other herbs in its place — like basil or tarragon.