I made this recipe/cocktail combo for dessert for Seasonal Ingredient Week during my Advanced Cooking class at The Culinary Institute of America. You would think this is so simple for a class at The CIA, but the flavor is amazing. When you give your chef something that they want to keep eating when they have been testing student dishes every day for the last 20 years you know you have a winner. I have made some tweaks to the recipe since serving it and it is perfect. If you are thirsty, add the cocktail that I linked to at the bottom for a special treat!
Yield: 4 portions
Rhubarb, 1lb. diced
Strawberries, 1/2lb. 1/4ed (you can substitute blueberries here!)
Lemon zest from 1/2 lemon
Vanilla Sugar* 1/2c.
Lemon Juice 1t
Vanilla Extract 1/2t
Butter, room temperature or melted 4T
Light Brown Sugar 3/4c.
Flour, AP 3/4c.
Quick Rolled Oats 1/2c.
Neutral Oil 2T
Fresh grated nutmeg, (a few passes of the zester) 1/8t
Heavy Cream 1/2c.
Powdered Sugar 2T
4 Mixing Bowls, (1 Stainless steel bowl and whisk held in refrigerator)
Baking Dish/es (One 2qt. or 4 individual ramekins)
1. In one bowl toss the diced rhubarb with 2/3s of the sugar (liquid will be drained to remove bitterness). In second bowl toss strawberries (or blueberries) with remaining sugar and lemon zest. Set aside while preparing the topping.
2. Combine all topping ingredients in a bowl and mix with hand. Combine until large crumb is formed.
3. Drain/discard rhubarb juice, then add rhubarb into strawberry bowl and mix with cornstarch, lemon juice and vanilla extract.
4. Place filling in baking dish, then topping. Bake at 350* for 40 minutes or until GBD.
5. Just before serving take the refrigerated bowl and whisk and whip the cream until soft peaks, add powdered sugar and whip to medium peaks. If you want to save time use Cabot Whipped Cream, it’s the best you can get out of a can. This also pairs well with simple ice cream flavors, especially any that have warm complementary ingredients such as vanilla, cinnamon or cardamom.
Plate/garnish as pictured, or adjusted for occasion/location.
*Vanilla sugar can be made by placing 1 or 2 used vanilla bean pods in a 2-4 cup container and then filling with plain white sugar and leave for as long as you can. I always have it ready to go for baking.
Pair with Rhubarb Fizz Champagne Cocktail from Saveur using local champagne. Amazing!