Gingered Rhubarb and Mascarpone Parfait

Oct 13, 2020

In the early spring, rhubarb is a hot commodity at the farmers’ market-its season is brief and it’s a sign of warmer weather to come. Crisp and tart, rhubarb awakens the taste buds that winter held hostage and lends itself perfectly to spring and summer appetites. 

Rhubarb is commonly simmered with sugar and made into a filling for a pie, but here we were thinking outside the crust and decided upon a parfait instead. Married with lemon, the rhubarb’s tart edge is brightened, creating a beautifully flavored and pink-kissed compote. This compote would be equally lovely served alongside a selection of local cheeses, stewed into a sauce, or served with a scoop of ice cream. 

1 pound rhubarb, peeled and cut into 1/2-inch pieces

2 cups Gewurztraniuber or sweet Riesling wine

1 cup granulated sugar

One 3-inch piece ginger, sliced

Peel of 1 lemon

1 cup mascarpone cheese, at room temperature 

1 tablespoon confectioner’s sugar

Grated zest and juice of 1 orange

1 vanilla bean, split and seeds scraped

1 cup granola (I like Nature’s Path granola)

2 tablespoons pistachios, toasted and chopped

Preheat the oven to 400 degrees F. 

Place the rhubarb, wine granulated sugar, ginger, and lemon peel in a 9 x 13-inch baking dish and gently toss to combine. Place in the oven and bake for 45 minutes. Remove from the oven and set aside.

In a medium bowl, combine the mascarpone, confectioners’ sugar, orange zest and juice, and the seeds from the vanilla bean and stir until well combined. Create 4 parfaits by layering the ingredients in glass in the following order: rhubarb compote, mascarpone cream, and granola. Garnish with pistachios and serve. 

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
})();