Wednesday, 4 June 2014

Rhubarb ♥ goat cheese ♥ rosemary ♥ white chocolate

Lately I've had the privilege to sample some seriously glorious rhubarb desserts. First there was that sublime rhubarb cake with goat's milk ice cream at Emo and then there was the sheer heaven on a plate by my fellow blogger.

Since the garden we don't have doesn't produce the rhubarb I've been craving, I've been keeping an eye on their arrival at the shops with the vigilance of a Stasi agent. And finally it paid off!

The crust started off as the recipe I've previously used religiously (check crème brûlée tart with mint and raspberries or orange and chocolate ganache tart!) but this time I used icing sugar instead of the regular one and the remains of almond flour left from recent attempts at gluten-free baking. The resulting pastry tastes really good, but it's crumblier, so it's best to use an egg to bind it all together instead of water.

Since goat's milk yogurt isn't something even our corner shops stock (why? WHY?) I resorted to combining Greek yogurt with some spreadable goat cheese. White chocolate adds richness and gives the filling a nice texture.

Rosemary in pudding, you ask? Hell yes! Thyme would also work, but I do love my rosemary. I guess that just means you haven't tried damson and rosemary flan? Or orange, rosemary and polenta cake? Or those lemon and rosemary pudding cakes?


2 sticks (about 450 g) rhubarb
1 dl sugar
1 tsp vanilla extract (or the seeds of 1 vanilla pod)
2 sprigs of rosemary (or a couple of sturdy sprigs of thyme)

Trim the rhubarb and cut into chunks of desired length (mine were about 8 cm). Place into an oven-proof dish into a single layer and sprinkle sugar and vanilla on top. Mix it all together. Top with rosemary, cover with foil and roast at 175 for 25-30 minutes until rhubarb is soft yet still holds its shape. Remove from the liquid and cool. Strain the syrup and reserve.


125 g butter
1/2 dl icing sugar
1 dl almond flour
3 dl all purpose flour
1 egg, lightly whisked

Grate butter into a bowl. Rub together with flour to a crumbly mixture. Work in lightly beaten egg so you're left with elastic dough that sticks together (add more flour if needed). Wrap tightly in cling film and chill in the fridge for at least 30 minutes.

On a floured surface roll into a sheet a little bigger that the loose bottom tin you're using and press onto the bottom and the sides. Trim and chill for another 30 minutes. 

Blind bake at 200° under foil and some baking beans/ rice/ dried beans for 10-15 minutes. Remove the foil and continue baking for another 10-15 minutes. Cool and in the meanwhile make the filling.


3 dl Greek yogurt
125 g soft goat cheese
1 tbsp potato starch (or corn starch)
2 eggs
1/2 - 1 dl sugar (depending on how sweet you want it)
the seeds from 1 vanilla pod
100 g white chocolate

Melt the chocolate in Bain Marie. Beat rest of the ingredients together and, continuing to whisk, drizzle in molten chocolate. Pour into the cooled shell and bake at 175° for 30 minutes or so until the custard has just set. Let cool, top with rhubarb and serve with the syrup.

Unlike the photos of it, the pie was gooooood. Which is what I blame the photos on - the pie was practically snatched from me. I was supposed to crumble some meringues on top too, but.. yeah. I simply didn't have the chance before the whole pie had been devoured.




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