During the month of May, my CSA box came bearing rhubarb two times.
Each time, I squealed with joy.
I love the sweet and tangy taste of rhubarb.
Luckily, the May newsletter from Biolandgärtnerei Hüsgen had a whole section on rhubarb. They wrote about the rhubarb fields and how the 1,000 rhubarb plants are cared for and harvested. They also provided three new recipes.
The recipe that really caught my eye was Rhubarb Tiramisu.
500 grams rhubarb
100 grams sugar
1 Tablespoon butter
250 grams quark
250 grams mascarpone
1-2 Tablespoons powdered sugar
1 package Tiramisu biscuits
- Combine the rhubarb, sugar and butter in a saucepan and cook over medium low heat until the rhubarb is a very soft compote. Remove from heat and cool completely.
- In another bowl, combine the quark and mascarpone with the juice of the orange. Whisk until smooth and shiny. Whisk in the powdered sugar to taste.
- In a medium-sized serving dish, create layers starting with the biscuits then 1/2 of the mascarpone mixture, top that with the cooled rhubarb compote and the remaining mascarpone mixture. Garnish the dish with the zest of an orange.
- Cool the tiramisu for at least 3 hours before serving.