Roasted Rhubarb Fool
From Amy Rindskopf, Director of Farm Retail
“I’m all about easy desserts, especially in the summer. A fool is just layers of whipped cream and fruit puree (or compote). Add a poundcake layer (and some alcohol) to make a trifle!”
Serves 2
Ingredients
8 oz fresh rhubarb, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
6 tablespoons sugar
Pinch of kosher salt
1/2 cup heavy cream
1 teaspoon sugar
Directions
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To roast the rhubarb: Slice the rhubarb stalks into 2-inch pieces and put them in a baking dish large enough to hold them in a single layer. Sprinkle the sugar and salt over the top and toss gently to combine. Bake for about 15 minutes, or until the rhubarb is soft and juicy. Let the rhubarb cool slightly, then transfer to a food processor or blender and blend until smooth. You should have 1 cup of rhubarb purée. Refrigerate while you prepare the rest of the ingredients.
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Meanwhile, using electric mixer, beat whipping cream and sugar in large bowl until soft peaks form. Cover and chill up to 6 hours.
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To assemble, alternate layers of rhubarb purée and whipped cream in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour
Strawberry-Rhubarb Muffins
From Amy Rindskopf, Director of Farm Retail
Ingredients
Nonstick cooking spray (optional)
1 cup small-diced fresh strawberries (6 ounces/170 grams)
1 cup small-diced fresh rhubarb (4 ounces/113 grams)
3/4 cups + 1 tablespoon granulated sugar
8 tablespoons(113 grams) unsalted butter (1 stick), melted and slightly cooled
2 large eggs, at room temperature
1 cup(227 grams) sour cream (or yogurt)
1 teaspoon vanilla extract
1 1/2 cups(192 grams) all-purpose flour
1/2 cup(60 grams) medium-grind or fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 tablespoon Demerara or turbinado sugar, for sprinkling
Directions
Heat the oven to 400 degrees and line a standard muffin tin with paper liners — 12 liners for large muffins, 16 liners (2 trays) for smaller muffins. (If not using a nonstick pan, spray the exposed metal with nonstick cooking spray.)
Combine the strawberries and rhubarb in a small bowl. Add 1 tablespoon sugar; toss and set aside. Place the rest of the sugar (3/4 cup), along with the melted butter and eggs, in a large bowl. Whisk vigorously for about 30 seconds, until the yolks are pale and the mixture is smooth and glossy. Add the sour cream and vanilla, and whisk just until smooth.
In another medium bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix.)
If the fruit mixture is very wet, transfer to a strainer set over a bowl or the sink. Toss with a spoon, allowing any excess liquid to drain. (The amount will vary depending on the ripeness of the berries.) Discard the liquid and add the fruit to the batter, folding it in until just combined.
Using an ice cream scoop or large spoon, divide the batter among the 12 muffin cups. (The cups will be very full and slightly heaping.) Alternatively, make 16 smaller muffins. Sprinkle the tops with the Demerara sugar and bake for 18 to 23 minutes, until a toothpick comes out clean and the muffins spring back when lightly pressed.
Let the muffins cool for 10 minutes in the pan, then carefully transfer them to a rack to cool completely. If you make 12 larger muffins, the muffin tops may spread into each other slightly as they bake; simply cut the tops apart with a paring knife when the muffins come out of the oven and immediately run the knife very gently under the edges of the muffin tops to release them from the pan, being careful not to separate them from the bottoms.