Friday Farmer's Market: Cooking with rhubarb

KUSA - How do you make rhubarb foolamisu? Well, if you weren't watching 9NEWS at 7 a.m., you missed out on the instructions.

But don't worry - 9NEWS has posted the delicious recipe below:

Rhubarb Foolamisu

4 cups chopped rhubarb (1 lb)
1 cup water
1/2 cup white granulated sugar
3 star anise
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
4 oz mascarpone
4 tablespoons powdered sugar,divided
1 tablespoon orange liqueur such as triple sec, or orange extract
4 oz heavy whipping cream
dried cranberries, raisins, and diced candied ginger for garnish

In a medium sized saucepan, place rhubarb, water, granulated sugar, ground ginger, cloves, and star anise pieces. Boil for 20-25 minutes, or until rhubarb becomes soft and no large chunks remain (it will have the consistency of thick applesauce). Remove from heat and remove anise pieces; Let cool completely.

In a medium sized bowl, mix together the mascarpone, 2 tablespoons of powdered sugar, and orange extract (or triple sec); set aside. In a large mixing bowl, whip the heavy whipping cream and remaining powdered sugar using an electric mixer until stiff peaks form. Fold whipping cream into the mascarpone mixture.

Evenly divide the whipped cream mixture between four individual serving bowls and top with equal parts of the rhubarb sauce; fold the rhubarb into the whipped cream, but keep streak of the rhubarb visible throughout. Garnish with dried cranberries, raisins and candied ginger. Serve immediately.


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