Rhubarb Desserts

 

We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.

 

Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.

 

Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.

 

Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the... Read more >

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Recipe: Strawberry–Red Wine Semifreddo

 

If you're entertaining a big crowd this Independence Day, we submit to you this recipe for meringue-lightened strawberry semifreddo from Jason Bond of Cambridge's Bondir. Flavored with a cup of red wine and frozen in a loaf pan, the finished dessert can be sliced and distributed in minutes.  

 

Get the recipe here

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September's Best Recipes

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation

While parting with summer is never easy, milder days mean that we can comfortably cook in our kitchens again. What better way to cope? It also means we've been busier than ever testing recipes from Beard House guest chefs. Here's the best of the September crop: Gnocchi with Rabbit and Golden Ale Ragoût Comforting and scrumptious, meals like this make us hungry for fall. Grilled Loup de Mer with Braised Fennel We love the light, Mediterranean character of this simple seafood dish

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Recipe: Vanilla Bean Semifreddo

Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch, from the James Beard Foundation Shown here with a so-last-season blueberry compote, this vanilla bean semifreddo from Craft's new pastry chef, Jennifer McCoy, will also play nicely with sauces made from concord grapes or plums. Be sure to have a candy thermometer on hand: the frozen dessert's sugar must be heated precisely to 240º F. (Pastry chefs call this the "soft-ball stage").

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Eat this Word: Semifreddo

semifreddoWHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name. WHERE? Oliver Wolf, Shaun Crymble, and Pastry Chef Marcos Gonzalez's Beard House dinner WHEN? September 21, 2010 HOW? Warm Spiced Chocolate Cake with Local Beer Sabayon and Almond Semifreddo

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