Roasted Rhubarb, Strawberry, White Chocolate and Pistachio

We finally got a glimpse of sunshine here today. It has been stormy for the last few days, which always seems to put a damper on all my Spring plans. However, rhubarb is abundant on the produce shelves and that is always a reminder that Spring is here. It has such a short season that I feel I have to take full advantage of it while I can.

I made these pistachio, roasted rhubarb, strawberry and white chocolate petits gateaux about a week ago, but had not had a chance to enjoy them until last night.

I always seem to poach rhubarb in a simple syrup and then eat it with plain yogurt. That is for some reason encrusted in my brain, but this time I decided to roast it. Roasted fruit is one of my favorite things indeed.

I didn’t notice that much of a difference between poaching and roasting as far as texture and flavor. The rhubarb didn’t completely caramelize because of the amount of water in it but it did maintain a very vibrant color which seems to dissipate when poached.

Jill was of course first to taste them. She was honest and seemed to like the different components, but said it lacked texture, so that’s when the macarons came into play. I had these leftover in the freezer from when I made the strawberry and vanilla bean macarons. Always good to have them handy.

And then there are these ranunculus. My friend M. is the florist at Whole Foods and always seems to bring the best ones out for me from the back. Love her.

Pistachio Joconde

makes quarter sheetpan

52 grams almond flour
53 grams pistachio flour
75 grams powdered sugar
25 grams flour
125 grams eggs
92 grams egg whites
37 grams sugar
17 grams butter

Place this first five ingredients in a bowl of an electric mixer. With a whip attachment, whip this mixture until a thick ribbon forms, about 5 minutes. Transfer this mixture to a large bowl and wash the electric mixer bowl and whip attachment.

Place the egg whites in the bowl of the electric mixer and whip until a light meringue starts to form. Slowly, sprinkle in the sugar and whip until semi-stiff peaks form.

Mix a third of the meringue into the first mixture. Add the rest of the meringue and fold gently. Add the melted butter and fold until it is all incorporated.

Pour the batter into a quarter sheetpan lined with parchment paper and spread the batter into an even layer. Bake at 375 degrees for about 12 minutes or until it starts to form a light color on top. Let it cool and refrigerate until ready to use.

Cut disks of cake that are the same diameter of the ring mold you will be using. About 8 3-inch rings.

Roasted Rhubarb

300 grams rhubarb, cut into 2 inch strips
40 grams sugar

Toss the rhubarb with the sugar and place on a baking pan. Bake at 375F for about 15 minutes or until it is soft and slightly caramelized.

Process it into a fine puree while hot. Let it cool in the refrigerator until ready to use.

Roasted Rhubarb Mousse

250 grams roasted rhubarb puree
20 grams sugar
5 grams gelatin sheets
250 grams heavy cream, whipped to soft peaks

Warm half of the puree with the sugar until sugar dissolves. In the meantime, soak the gelatin in ice water to soften it. Add the softed gelatin to the warm puree. Add the rest of the cold puree and mix.

Fold in the whipped cream into the puree base until well combined.

Place the mousse in a piping bag and pipe on top of the pistachio joconde and freeze until set.

Strawberry Gelee

300 grams strawberry puree
60 grams sugar
5 grams gelatin sheets

Warm half of the puree with sugar. In the meantime, soak gelatin in ice water to soften it. Add the softened gelatin to the warm puree. Add the rest of the cold puree and mix well.

Pour a thin layer on top of the frozen rhubarb mousse and freeze until set.

White Chocolate Chantilly

200 grams heavy cream, whipped to soft peaks
100 grams white chocolate, melted and slightly cool

Add a third of the whipped cream into the bowl with the melted and cooled chocolate. Whisk vigorously. Then add the remaining cream and now, fold gently with a spatula.

Place chantilly in a piping bag and top the ring mold with it. Using an offset spatula, level the tops. Freeze or refrigerate depending on when it will be eaten.

Top with a quenelle of sweetened vanilla whipped cream, chopped pistachios and macarons.