Roasted Rhubarb With Mascarpone Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Steps:

• Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
• With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
• Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
• Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

Steps:

• Make cake:
• Preheat oven to 350°F and place rack in center.
• Butter 9-inch cake pan and line bottom with a round of parchment.
• Butter paper, then dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
• Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
• Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
• Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
• Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
• Make mousse while cake is baking:
• Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
• Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
• Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
• Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
• Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
• Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
• Fold cooled rhubarb mixture into mascarpone mixture.
• Assemble mousse cake:
• Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
• Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
• Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
• Make glaze:
• Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
• Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
• To serve:
• Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.