Today’s recipe is also a challenge. If you name this dish, you could win $500 if they choose it. You can do that here. It ends May 1st. This is a amazing breakfast since I used crumpets instead of pound cake. WARNING: It doesn’t keep very well depending on how much strawberry preserves you put on. It also tastes pretty sweet.
You will need:
- 1 teaspoon granulated sugar
- 2 tablespoons honey
- Pinch of salt
- 2 cups chopped fresh or frozen rhubarb, thawed if frozen
- 1/2 cup heavy cream
- 3 tablespoons mascarpone cheese or clotted cream, at room temperature
- 4 tablespoons confectioners’ sugar
- 8 slices pound cake or 8 crumpets
- Strawberry preserves, for spreading
Bring (2 tablespoons) confectioners’ sugar, honey, salt, a teaspoon granulated sugar, and 2 tablespoons water to a gentle shimmer in a small saucepan over medium-heat. Stir repeatedly until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
Beat the heavy cream, mascarpone and (2 tablespoons) confectioners’ sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, and then fold in the rest. Cover and refrigerate until cold, about 1 hour.
Meanwhile, preheat the oven to 375 degrees F. Use a cookie cutter to cut circles from the pound cake slices or crumpets. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved honey syrup; let cool completely on the baking sheet.
Spread a layer of strawberry preserves on the cake rounds/crumpets. Transfer the rhubarb cream to a piping bag fitted with a large shaped tip. Pipe the cream onto the cakes/crumpets.