This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. This recipe first appeared in our May 2013 issue along with Dara Moskowitz Grumdahl’s story, Good Stalk: Rhubarb.
- 1 lb. rhubarb, trimmed and cut into 1″ pieces
- 1⁄3 cup unsweetened apple juice
- 1⁄2 cup packed light brown sugar
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. ground cinnamon
- 2 eggs, separated into yolks and whites
- 1⁄2 cup heavy cream
- 1 tsp. vanilla extract
- Bring rhubarb and apple juice to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium-low, cover and cook until tender, about 4 minutes. Transfer rhubarb and juice to a blender along with 1 tbsp. brown sugar, plus the salt and cinnamon; puree until smooth. Whisk rhubarb purée, yolks, and remaining brown sugar together in the pan and return to medium heat. Cook, whisking constantly, until slightly thickened, about 3 minutes. Transfer to a large bowl; let cool.
- Whisk egg whites in a bowl until stiff peaks form; add to rhubarb mixture. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to rhubarb mixture. Fold until combined. Spoon into serving cups; chill before serving.