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!
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.
Make mascarpone whip
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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