Rhubarb Strawberry Dessert With A Very Cool Whip

REPOST from June 2012. Rhubarb season is here and this is good stuff.

So this month I am featured in a Danish Magazine called LIV. It’s not really about me though, it’s an insider guide to my Los Angeles. Lots of places you won’t find in the guide books. 3 full pages and it is a worthy read. I am very happy with the article. This dessert is a recipe from the very same June edition. I have tweeked the whip from eggy to cool by adding vanilla and mascarpone.

Rhubarb strawberry compote

• 1 pound / 450 gr fresh rhubarb
• A handful of sweet strawberries
• 3 oz / 75 gr cane sugar

1. Wash, trim the ends and cut the rhubarbs into 1/2 inch / 1-2 cm slices.
2. Put them in a small pot with the sugar. Stir well and let sit until the sugar has dissolved into juices about 20-30 minutes.
3. Then bring to a boil and let simmer for 3-4 minutes. Cut the strawberries and add them the last minute.
4. Cool completely before assembling the dessert.

A Cool Whip  (not to be mistaken with cool whip)

• 3 egg whites
• 2 tbsps cane sugar
• 1 tbsp mascarpone
• 1/2 tsp vanilla extract

1. Whip the whites and the sugar until firm peaks form.
2. Add the vanilla extract and the mascarpone cheese and whip until smooth.

Maple oat crunch  (also a fantastic granola)

• 2 tbsps maple syrup
• 1 tsp butter
• 2 oz / 50 gr old fashioned oats
• 1 oz / 25 gr chopped nuts eg. almonds

1. Heat maple syrup in a skillet and add oats and nuts.
2. Stir continuously until the mixture is light golden in color.
3. Pour on a plate and let cool completely. Store any leftovers in an airtight container at room temperature.