Courtesy of Miss Lucy’s Kitchen
Approx. 7–8 servings
1¼ cups whipping cream
4 egg yolks
3 ounces sugar
1/3 cup water
1/8 teaspoon salt
¾ cup Rhubarb Compote (recipe below)
½ cup chopped Pistachio Brittle (optional; recipe below)
Whip cream to soft peaks and set aside in a large bowl. In the bowl of a KitchenAid mixer with the whisk attachment, beat the egg yolks until light colored on high speed. Prepare an ice bath large enough to fit the mixing bowl.
In a saucepan, combine the sugar, water and salt. Place over medium- high heat and bring to a boil. Cook until digital thermometer reads 230°.
Turn the mixer back on low. In a slow, steady stream pour the sugar syrup down the side of the bowl into the egg yolks. When all of the syrup has been poured in, increase the speed to high and continue to beat the eggs until thick and cool. Place the bowl in the ice bath to let cool.
Fold the yolk mixture into the whipped cream. Fold in Rhubarb Compote. Fold in chopped Pistachio Brittle.
10 stalks rhubarb, chopped
2½ cups orange juice
½ cup sugar
3 star anise pods
In a medium-size saucepan add chopped rhubarb, orange juice, sugar and star anise. Bring to boil over medium heat, then reduce to simmer and cook down until the rhubarb is soft, stirring occasionally. Remove from heat and remove star anise pods.
Strain and reserve the juice to make rhubarb caramel.
1¼ cups sugar
¼ cup + 2 tablespoons water
½ teaspoon lemon juice
1 cup rhubarb juice (reserved from Rhubarb Compote, above)
Combine sugar with water and lemon juice in a saucepan and bring to a boil. Lower heat and cook until golden brown. Remove from heat and whisk in rhubarb juice. Put back on stove and boil for another minute. Remove from heat and transfer to another container to cool.
1 cup sugar
¼ cup water
½ cup pistachios
Line ½ sheet pan with parchment paper. Spray with nonstick spray. Combine sugar and water in saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil until deep amber color. Stir in nuts. Pour onto parchment paper and quickly spread into a thin layer. Let it cool and serve.
GRAHAM CRACKER CRUMB CRUST (Optional):
1½ cups graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar
Combine all graham cracker crumbs, butter and sugar together. Set up an 8-inch springform pan on a parchment-lined sheet pan. Spoon mixture into bottom of springform pan, pressing down into an even layer to form crust, and bake for 8 to 10 minutes at 350°. Remove from oven and let cool.
Spoon Rhubarb Parfait over crust up to the top of the pan. Freeze covered for at least 6 hours or overnight.
Lightly torch the sides to loosen from mold and open springform.
Garnish with Rhubarb Caramel and Pistachio Brittle.
MISS LUCY’S KITCHEN
90 Partition Street, Saugerties
For those living in, or just passing through, Saugerties, Miss Lucy’s Kitchen has provided a warm welcome with a plentitude of comfort food for over a decade. Started by husband and wife team Mark Propper and Michelle Silver as a means to root them to their newfound Hudson Valley community, Miss Lucy’s packs them in on the weekend from brunch to dinner and hosts locals and visitors alike through the winter months. Since it is spring, which is deemed the “most exciting time of the year at Miss Lucy’s,” we hit up Silver for a spring rhubarb recipe. Silver is a huge rhubarb fanatic and says this recipe is quite special, not just because it celebrates rhubarb (one of the first signs of spring) but also because as the weather turns warmer her beloved vegetable (yes, it is a vegetable, not a fruit) can be substituted for the fruits of late spring, like strawberries, cherries and plums. Enjoy. —E.Steinman