Rhubarb is a seasonal treat in British Columbia’s Thompson Okanagan. Grown in local gardens, prime time for rhubarb is April to June, however, Okanagan Valley-based author Jennifer Schell (The Butcher, The Baker, The Wine & Cheese Maker series) says she harvests rhubarb from her Dad’s garden in September! What to do with rhubarb? You could make rhubarb cake and other rhubarb desserts.
She also says:
Spring pickings are said to be the best but chopped rhubarb freezes as well as the prepared compote, so you can make this dish all year long!
- 1 small container (250g) mascarpone (room temperature)
- 3 tbsp sugar
- ¼ cup maple syrup
- 2 egg yolks
- 1 cup whipping cream whipped
- 1 homemade or store-bought sponge cake (you can use those little sponge cups they have at the grocery store in a pinch)
- 4 cups diced fresh rhubarb
- 1 cup sugar
- Combine rhubarb and sugar in a saucepan and bring to a boil over medium heat stirring frequently.
- Turn down and simmer for 10 minutes then remove and let cool completely and then refrigerate.
- Blend together mascarpone, sugar, maple syrup and blend until smooth then manually fold in whip cream.
- In one glass dish or six small glass dessert cups (nice to view the layers) alternate layers of compote, cake and mascarpone whip.
- Refrigerate for 2 to 4 hours before serving to allow flavours to meld.
Love apples? Here’s a great recipe for Okanagan Apple Dumpling Bombs.
Discover the Okanagan Valley through the eyes of the creator of this recipe, Jennifer Schell. Take a peek into her world for inspiration to find out more about this beautiful food and wine region of British Columbia.
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