Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 
  
  1 lb. fresh rhubarb, roughly chopped
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  750ml sparkling wine, or 24 fl oz. soda water
  
  

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Rhubarb Rose Millefoglie

Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon. Here, fragrant rose water and cognac combine with rich white chocolate and tart rhubarb to create an indulgent treat.

• 
  
  2 sheets frozen puff pastry, thawed overnight in the refrigerator
  
  

For the vanilla poached rhubarb

• 
  
  3 cups sugar
  
  


• 
  
  1 vanilla bean, split in half lengthwise with a paring knife
  
  


• 
  
  2 lb. rhubarb, cleaned and sliced on the diagonal 3/4-inch thick
  
  

For the rose cognac fool

• 
  
  4 oz. white chocolate, chopped into small pieces
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1 Tbs. cognac
  
  


• 
  
  1/2 tsp. rose water
  
  

For the garnish

• 
  
  Candied rose petals (optional)
  
  

Bake the puff pastry

Position a rack in the center of the oven and heat the oven to 375°F.

On a lightly floured surface, unfold the pastry sheets. Using a sharp knife or pizza cutter, cut pastry sheets in half so they are about 4-1/2 inches wide. Place the pastry pieces on parchment-lined baking sheets and pierce all over with a fork. Bake until golden brown, about 15 minutes. Let cool completely.

Using a serrated knife, carefully slice each rectangle in half horizontally to create 2 layers. With kitchen scissors, cut each layer crosswise into three equal pieces, about 3 inches wide. You should have 24 pastry rectangles in total.

Poach the rhubarb

Put 6 cups of water into a 3- to 4-quart saucepan, add the sugar and vanilla, and bring to a boil over high heat, stirring until the sugar is dissolved. Add the rhubarb, reduce the heat, and simmer, gently stirring, until the rhubarb is just barely tender but stills holds its shape, about 8 to 10 minutes. Pour the rhubarb mixture into a baking dish large enough to hold the mixture in one layer and let cool. Once the mixture is cool, cover with plastic wrap and refrigerate overnight.

Make the rose cognac fool

Heat the white chocolate with 1 cup of cream in a small saucepan over low heat, stirring frequently, until melted, about 10 minutes. Transfer the mixture to a medium bowl and slowly stir in the remaining cup of cream. Stir in the cognac and rosewater. Cover with plastic wrap and refrigerate overnight.

To assemble

Using an electric beater, beat the white chocolate mixture on medium-high speed until it forms medium-stiff peaks.

Gently spread 1 Tbs. of the whipped cream mixture over each of two puff pastry pieces. Stack the pieces, cream side up on a dessert plate.  Spoon several pieces of the poached rhubarb over the top cream and drizzle with 1 Tbs. of the rhubarb syrup. Top the rhubarb with another piece of pastry. Repeat with the remaining puff pastry pieces on seven more dessert plates.

To serve

Garnish with candied rose petals, if using, and serve right away.

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

• 
  
  2 tsp. unflavored gelatin
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 cups buttermilk
  
  

For the compote

• 
  
  1/2 cup sugar
  
  


• 
  
  4 cups thinly sliced rhubarb
  
  


• 
  
  2 cups quartered hulled strawberries
  
  

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

• 
  
  2 tsp. unflavored gelatin
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 cups buttermilk
  
  

For the compote

• 
  
  1/2 cup sugar
  
  


• 
  
  4 cups thinly sliced rhubarb
  
  


• 
  
  2 cups quartered hulled strawberries
  
  

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Rhubarb Rose Millefoglie

Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon. Here, fragrant rose water and cognac combine with rich white chocolate and tart rhubarb to create an indulgent treat.

• 
  
  2 sheets frozen puff pastry, thawed overnight in the refrigerator
  
  

For the vanilla poached rhubarb

• 
  
  3 cups sugar
  
  


• 
  
  1 vanilla bean, split in half lengthwise with a paring knife
  
  


• 
  
  2 lb. rhubarb, cleaned and sliced on the diagonal 3/4-inch thick
  
  

For the rose cognac fool

• 
  
  4 oz. white chocolate, chopped into small pieces
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1 Tbs. cognac
  
  


• 
  
  1/2 tsp. rose water
  
  

For the garnish

• 
  
  Candied rose petals (optional)
  
  

Bake the puff pastry

Position a rack in the center of the oven and heat the oven to 375°F.

On a lightly floured surface, unfold the pastry sheets. Using a sharp knife or pizza cutter, cut pastry sheets in half so they are about 4-1/2 inches wide. Place the pastry pieces on parchment-lined baking sheets and pierce all over with a fork. Bake until golden brown, about 15 minutes. Let cool completely.

Using a serrated knife, carefully slice each rectangle in half horizontally to create 2 layers. With kitchen scissors, cut each layer crosswise into three equal pieces, about 3 inches wide. You should have 24 pastry rectangles in total.

Poach the rhubarb

Put 6 cups of water into a 3- to 4-quart saucepan, add the sugar and vanilla, and bring to a boil over high heat, stirring until the sugar is dissolved. Add the rhubarb, reduce the heat, and simmer, gently stirring, until the rhubarb is just barely tender but stills holds its shape, about 8 to 10 minutes. Pour the rhubarb mixture into a baking dish large enough to hold the mixture in one layer and let cool. Once the mixture is cool, cover with plastic wrap and refrigerate overnight.

Make the rose cognac fool

Heat the white chocolate with 1 cup of cream in a small saucepan over low heat, stirring frequently, until melted, about 10 minutes. Transfer the mixture to a medium bowl and slowly stir in the remaining cup of cream. Stir in the cognac and rosewater. Cover with plastic wrap and refrigerate overnight.

To assemble

Using an electric beater, beat the white chocolate mixture on medium-high speed until it forms medium-stiff peaks.

Gently spread 1 Tbs. of the whipped cream mixture over each of two puff pastry pieces. Stack the pieces, cream side up on a dessert plate.  Spoon several pieces of the poached rhubarb over the top cream and drizzle with 1 Tbs. of the rhubarb syrup. Top the rhubarb with another piece of pastry. Repeat with the remaining puff pastry pieces on seven more dessert plates.

To serve

Garnish with candied rose petals, if using, and serve right away.