Roasted Rhubarb With Mascarpone Food

EASY ROASTED RHUBARB RECIPE

Steps:

• Preheat the oven to 350 F/175 C/ Gas 4.
• Use in all your favorite rhubarb recipes and enjoy.

ROASTED RHUBARB WITH MASCARPONE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
• Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
• Serve the rhubarb on small plates with a spoonful of mascarpone on the side.

RICOTTA MASCARPONE BLINTZES WITH RHUBARB-STRAWBERRY COMPOTE

Steps:

• Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
• With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
• Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
• Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

MASCARPONE CHEESECAKE WITH RHUBARB GLAZE AND CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For crust:
• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.
• Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
• For glaze:
• Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
• For chocolate-covered strawberries:
• Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.
• Italian cream cheese available at Italian markets and many supermarkets.

RHUBARB FOOL

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

RHUBARB-MASCARPONE MOUSSE CAKE

Steps:

• Make cake:
• Preheat oven to 350°F and place rack in center.
• Butter 9-inch cake pan and line bottom with a round of parchment.
• Butter paper, then dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
• Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
• Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
• Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
• Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
• Make mousse while cake is baking:
• Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
• Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
• Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
• Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
• Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
• Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
• Fold cooled rhubarb mixture into mascarpone mixture.
• Assemble mousse cake:
• Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
• Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
• Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
• Make glaze:
• Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
• Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
• To serve:
• Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

BAKED MASCARPONE CHEESECAKE WITH STEWED RHUBARB

Steps:

• Preheat oven to 180°C.
• In a medium bowl combine ½a cup of caster sugar, flour and polenta.
• Pour in melted butter and one egg white, rub together until combined.
• Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
• Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
• Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
• Set aside to cool.
• Reduce oven to 160°C.
• In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
• Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
• Add cream, vanilla, orange and lemon zests, beating until just combined.
• (Do not over beat or mixture will curdle).
• Pour into cooled shell and bake for 1 hour or until set.
• Remove from the oven and allow to cool completely.
• Chill for at least 2 hours before serving.
• Serve with stewed rhubarb and fresh cream.