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.


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90 Responses to “Roasted Rhubarb, Strawberry, White Chocolate and Pistachio”

  1. gorgeous and perfect glimpse of the best of spring! i just came home from a birthday dinner and we had a rhubarb tart with pink peppercorn ice cream…of course i thought of you!
    these photos are so pink and delicate and gorgeous aran…really feeling spring!

  2. oo-and you know this inspires me for the easter/passover dinner i’m somehow hosting at my house (oy!) but i might need your advice–i want to have a cherry blossom theme (see today’s entry)–maybe i can try to make cherry blossom macarons with this roasted rhubarb mousse? do you think an amateur like me can pull it off?.

  3. Tartelette says:

    Rhubarb on yogurt, that has always been my favorite breakfast. So refreshing and cleansing in some way. But trust me to find a health factor in these also!!
    Mousse is in the air :)

  4. Christy says:

    I agree with your finding on roasted vs poached rhubarb. I like roasting them better because they retain their luscious red colour better that way. And I also find that they come out crunchier, although that may have more to do with the rosating/poaching time than anything else.

    Sigh….your pink palette is so romantic!!

  5. jodye says:

    Oh these look absolutely heavenly, and all of those shades of pink and red are so lovely!

  6. Great idea roasting the rhubarb, the color is gorgeous!

  7. Botacook says:

    These little entremets are so cute, I can’t wait for rhubarb!

  8. Fra says:

    this dessert is really gorgeous. the pink of rhubarb is so pretty…a delicious piece of spring to taste
    kisses

  9. Anonymous says:

    are those dried strawberry slices on top of the small cakes? how do you make them?

  10. Inés says:

    Aran…no se que decir..no tengo palabras. Es una foto…tan pefecta. Borobila neska. Mux ta segi horrela beti!!!

  11. ChichaJo says:

    Rhubarb does not grow here so I have only ever had it once…when I spotted some imported at a specialty foods store. I made it into jam and had it with yogurt for days on end! I can just imagine how magnificent the taste of your lovely creations must be :)

  12. Hayley says:

    I have yet to take advantage of the rhubarb, and you have reminded me to change that. Thanks for all the lovely ideas!

  13. Aran says:

    Deb- That is a great idea. Try it!

    Anonymous- that is strawberry leather. I didn’t include the recipe because it didn’t turn out as I expected. I need to try again. It is basically dehydrated strawberry puree.

    Thanks everyone!

  14. it’s always like a fairy tale to come to visit your blog, like a dream. thanks, marie.

  15. VeggieGirl says:

    STUNNING!!! I just wish that pistachios weren’t just recalled here due to a salmonella outbreak :-(

  16. So beautiful! I absolutely love rhubarb and pistachios, but I’ve never thought of putting them together. It sounds delicious!

  17. That’s such a pretty dessert! Really divine!

    What gorgeous pictures and flowers, as always!

    Cheers,

    Rosa

  18. You’ve done it again – gorgeous! Mouthwatering! And I love your flower photos.

  19. Kristin says:

    Yummmmmmmm! Feeling like I have just been to visit a place called “Happy”. Your blog is the silver lining to just me and so many. Thank you.

    Have a bright day!

  20. anna says:

    Those are gorgeous and look delicious! I’ve been looking for rhubarb but haven’t found it yet here. I love the color.

  21. Lickedspoon says:

    How beautiful! Your photographs are ravishing.

    I love rhubarb and eat it almost every day when it’s in season, but I have never given it such a glamorous treatment as yours. I just planted some in my garden at the weekend, so I hope to have many happy rhubarb experiments in my future.

    All this and ranunculus too, my favourite flower – I have bright rasberry pink ones on my desk as I write this.

  22. Alger says:

    Exquisite! I’ve never tried rhubarb but you make it look very tempting. I may have to buy some.

  23. Marta says:

    Such lovely colours Aran! I’m sure the macaroons added a nice texture on top, they just looks delightful! Thanks!

  24. cindy* says:

    gorgeous color…i just cannot get over it! i love rhubarb too but haven’t seen any at the store i usually shop at (i found three stalks and two were broken in half :(, i may have to drive across town to whole foods this weekend! i love roasted fruit too, it all looks so yummy and lovely!

  25. Your styling of this photo is just exquisite!

  26. Your pictures make my heart ache – in that delightful, moving way. Thank you.

  27. Lovely. But how could you wait a week to eat them? They would never last in my house-my husband would make sure of it!

  28. Juliana says:

    Honestly never used rhubarb…but this is so tempting…and your pictures as just so pretty!

  29. Helene says:

    It’s great to have a friend like this. The people surrounding you must love all of your beautiful desserts.

  30. Jen Yu says:

    How perfectly lovely! I have seen rhubarb in the store lately and I am tempted… not much experience with it (well, none!) but you have inspired me to get up the courage :) Your blog is always a visual feast.

  31. Angry Brit says:

    These are absolutely beautiful. I adore rhubarb and this is one way to use it that I haven’t considered before. I will look forward to trying this.

  32. Philo says:

    C’est très beau !

  33. Vera says:

    Beautiful, Aran!

  34. Zerogluten says:

    Estoy loca por probar el ruibarbo, por saber a qué sabe, qué textura tiene, a qué me recuerda o a qué se parece, pero nada de nada. Aquí es como misión imposible encontrarlo, así que de momento me voy a tener que conformar con ver lo afortunados que son los ingredientes que caen en tus manos que terminan convertidos siempre en perfectos dulces que hacen las delicias visuales e imaginativas de todos los que como yo, te seguimos como si fueras nuestra guru de repostería. Eres la Rocio Jurado de la pastelería, osea, la más grande!
    Besitos sin gluten

  35. I go to a baking store here in Los Angeles all the time, but have never seen pistachio flour–it must be divine. Like your little cakes!

  36. Bertha says:

    You seem to have the ability to make people’s mouth water by looking at your pictures :D. They look super beautiful!

    I’ve never had rhubarb before. The idea of having vegetables as part of my dessert always put me off, although I need to try it first before I confirmed that belief :P

  37. Nikki says:

    Simply mesmerizing! Aran, how much powdered gelatine is that for the mousse? I cant find gelatine sheets where I am.

  38. Sheltie Girl says:

    Yummmmmmmm…yummmmmm…yummmmmm…

    Simply gorgeous!

    Natalie @ Gluten A Go Go

  39. Ash says:

    Now I have to use that rhubarb in the freezer! This looks amazing!

  40. Aran says:

    Nikki- Conversion from sheet gelatin to powdered gelatin is not always straight forward because all sheet gelatin has different potency and bloom. Usually, as a guide, you can say that one gram of sheet gelatin is equivalent to one gram of powdered gelatin. You will have to bloom it in the cold puree first and then melt it in the microwave or over a double boiler slowly. Let me know how it goes.

    Thank you!

  41. itzi says:

    Pues ya tengo ganas de probar a qué sabe algo hecho con el famoso ruibarbo ese… Tendrás que traerte un poco y cocinarnos algo cuando vengas a casa!!

  42. dada says:

    Just a wonderful and fresh idea! Thanks for give us some spring and sweetness.
    Gorgeous photos as always

  43. Kate says:

    Hi Aran,
    What a talented lady you are. Your desserts are so inspiring!!
    I am trying to think of a dessert to make for Palm Sunday. Initially, I was thinking of doing a thin layer of chocolate cake on the bottom, followed by layers of chocolate, white chocolate and strawberry mousse. However, now I am thinking that it would be nice to have a hazelnut cake on the bottom, followed by chocolate mousse, white chocolate mousse, a thin crunchy praline layer, topped with hazelnut mousse. Is that too much hazelnut? ;-) I am currently looking for recipes or combinations thereof, so if you have any suggestions, I would really appreciate it. I wanted to use pistachios instead but now that they are warning us about salmonella, I am a bit scared to use them.

  44. Aran says:

    Kate- you can never have too much hazelnut! I like the idea but I would eliminate the white chocolate mousse as it might be too sweet. I think praline and lemon go well together so maybe a lemon mousse or a lemon curd with lots of butter like the one I made here.
    http://cannelle-vanille.blogspot.com/2009/01/chocolate-and-meyer-lemon-love.html

    What do you think?

  45. Kate says:

    Hi Aran,
    The lemon mousse sounds delicious! – since you think white chocolate would be too sweet, I suppose a dulce de leche mousse instead of hazelnut would be waaaay too sweet?
    I am a little worried about the density of the various mousses, especially if there is butter- I’ve never done a layered mousse before- I hope it doesn’t fall apart.
    I was wondering how you manage to cut the circular mousses? I only have cookie cutters- is there something taller which is useful and do you cut them while they are frozen? Anyway, I am doing this for 20 people, so I will probably cut squares instead. Sorry for so many questions!!

  46. Aran says:

    Kate- I think dulce de leche on top of hazelnut would be too sweet. The layered mousse cake should be fine as long as it is not too tall and cut too thin (it might lose balance this way). For the round ones, I always use ring molds to build them in. It can be quite messy to use a cookie cutter to cut them out of a sheet.

    Good luck!

  47. Lucky Jill…what a brilliant piece of art Aran. The ranunculus are very pretty too. This place is dreamland….sometimes I wish I didn’t have to awaken!

  48. linda says:

    Pretty to look at and delicious to eat I’m sure :)

  49. lynda says:

    So beautiful and I bet as tasty as can be!

  50. when I saw the title of your recipe in my rss feed, I high-tailed it over here, as it includes many of my favorite food items. And then… I was met with the sight of these photos. Sweet mercy, they are beautiful. There is dessert, and then there is art. Your latest creations are definitely the latter.

  51. It’s already rhubarb season? Oh, happy day! :)

  52. Mercè says:

    Aran, I just discovered your blog. And it’s amazing!! Not only the recipes, but also the pictures, and presentation! Congratulations for this nice work!
    So, I’ll keep you on my list of favourite blogs. ;)
    Agur!

  53. Venus ~ Vi says:

    Aran,

    This is just too pretty to be eaten! I always enjoy your styling and your plating! Love!

  54. limonana says:

    this looks like heaven. i think i mostly come here to sigh happily.

  55. Camila says:

    Hi, Aran! Have you ever made Sacher Torte? Rhubarb looks good but have never seen it to sell here :(

  56. Jinnie N. says:

    gorgeous picture. loving the pinks.

  57. Aran says:

    Camila- yes, I have made sachertorte many times. It is an almond and chocolate cake layered with apricot jam and glazed with chocolate.

    Thanks everyone!

  58. Rhea says:

    Dear Aran

    Your blog is so beautiful.
    I love reading it and lookint at the lovely pictures.

    By the way there is a boutique some miles away from where I live which is called “vanille&zimt” (vanilla&cinammon) I plan to go there as soon as possible, it’s a lovely shop with Scandinavian accessoires and delishes chocolates. -> http://www.vanilleundzimt.ch

    All the best,

  59. wow, the flowers on that table. thats an incredible shot.

    :)

  60. Anonymous says:

    MISS SUGAR :)
    PLEASE EGGS CHOCOLAT!!!!, AND HAPPY EASTER FOR YOUR FAMILY, THANKS :)

  61. LunaCafe says:

    Aran, your post is absolutely stunning (as always)! I hope you will consider creating a book so we can all look at your work everyday on the coffee table. It’s truly art!

    I love the roasting idea and will definitely jump right on that technique.

    Hothouse rhubarb has just hit Northwest markets in small quantities. Field rhubarb is probably a few weeks away, what with the long winter and recent flooding.

    …Susan

  62. gine says:

    Mmm … i love rhubarb and like always this looks absolutely stunning :-)!!

  63. Dajda says:

    Oh, every day I look out the window into the garden but our rhubarb is only just sprouting…

  64. foodie chica says:

    Goodness gracious! What unbelievably beautiful pictures and tantalizing recipes. You must be a pro – where do you work??

  65. Y says:

    Such a pretty dessert! And love those flowers you bought as wel.

  66. Jeanneoli says:

    That looks a lot tastier and prettier than what I am eating right now. First time to your blog and it is beautiful!

  67. Sunshinemom says:

    Your blog brings Spring alive!! Those flowers by the window – I just want to hug them!

  68. English Mum says:

    Hello! Arrived via Italian Foodies – and Lors is right, this really is the prettiest blog I’ve ever seen! And so inspiring, thanks xx

  69. veron says:

    so dreamy in pink! And all the flavors sound amazing! Not to mention your gorgeous photography!

  70. monica says:

    Aran, i just can´t help myself!
    Your photos are so beautiful and fresh. I devore these delicious sweet things whith my eyes.
    Kiss

  71. Debo Hobo says:

    This dessert looks so delicate and whimsical….perfect for spring. I thought Rhubarb was available in the summer too, I am glad you pointed out that it is a spring time fruit.

  72. Aran says:

    Debo Hobo- Rhubarb is a vegetable not a fruit. In our area it is mostly available in the Spring but it could be that where you are it grows in the summer also. Thanks for your kind words!

  73. Miss B. says:

    The ink is divine!! Lovely (as always)

  74. Mª Jesús says:

    Aran, hace tiempo que sigo tu blog, es fantástico, se queda una hipnotizada mirándolo.Deseaba hacerte una pregunta sobre el ruibarbo, hay algo que se le parezca, o se pueda sustituir de lo que tenemos aquí en España??

  75. Kate says:

    Hi Aran,
    I have yet to make the hazelnut/ chocolate mousse- mainly because I only had powdered gelatin and did not want to risk the substitution.
    I was wondering where you purchase your gelatin sheets online and which brand you would recommend.
    I apologise if you have answered this question elsewhere.
    Also- I have a scale that measures grams but is not accurate to 5g! Do you calculate this based on the weight of each sheet- such as, if each sheet weighs 10g, then use half of it?
    Thank you!

  76. Aran says:

    Maria Jesus- Muchas gracias! Yo nunca he visto ruibarbo en Espana asi que no se. Es una verdura y dificil de comparar. Es acido asi que se puede sustituir por cualquier otra fruta acida como frambuesas, manzanas muy verdes, etc…

    Kate- I usually get my pastry specialty items from http://www.lepicerie.com. I get the gold strength gelatin sheets which weigh about 2 grams each.

    Thank you!

  77. Cakebrain says:

    all these gorgeous pics have me thinking of spring…and particularly of cherry blossoms! The various shades of pink are awesome! and as always, look delicious!

  78. Beautiful composition. I’d love to taste the pistachio joconde and I think roasted strawb-rhubarb is the best. Gorgeous work, Aran!

  79. oh these look awesome !!

  80. lyndsay says:

    beautiful!!! and what super adorable photograph!!

  81. Ana Maria says:

    Hello, I’m Ana Maria, okay? I am writing to ask you if you have a recipe for macarrons, because I do and never give out. You could send to my email, if not a great bother. Now thank you very much. Thanks

  82. Aran says:

    Ana Maria- there is a link in the post for the recipe for macarons. Thanks!

  83. rhid says:

    These look like Spring. I bet they taste like it too, with tart rhubarb and sweet cream.

  84. seechange says:

    Love your presentation and photography, beautiful.

  85. 珊珊李 says:

    This comment has been removed by a blog administrator.

  86. clo says:

    Just made these last night. They’re AMAZING!!
    Thank you so much for sharing the recipe :)

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