Rhubarb Soup

Chilled Rhubarb Soup

We often associate rhubarb with pie, tarts and crumbles recipes, but it was OMG at first sight when I saw this bunch at the farmer’s market and used it as an inspiration for this gleaming new recipe for Chilled Rhubarb Soup. Think Pink! Sweet and sour, it subtly glimmers for an occasion that blends easy elegance with a casual spirit.

Characterized by a unique tangy taste, each slurp of this soup celebrates your hand in the kitchen. The soup’s distinctive taste is created by slowly cooking rhubarb and some ginger in a sugary syrup. The result is one of the most gorgeous foods you’ll ever create. I’m not kidding! Look at the color of this soup! Rarely we see recipes as photogenic as this.

We are entering rhubarb peak season during the months of May, June and July.

Think Pink! Think Rhubarb!If any association with celery comes to mind, yes, look for crisp, refreshing stalks. You’ll see shades of green turning to shades of pink and it’s that passage of color in this unique vegetable that makes rhubarb so unique in taste and appearance.

When buying rhubarb, choose a bunch as you would celery. You’re looking for crispy stalks. I like to wrap the ends of the rhubarb in a wet paper towel and keep it well wrapped in plastic wrap in the refrigerator. It should last a good two weeks in the fridge.

This soup is so refreshing from the ground up! After many winter months, a new season feels like a miracle and rhubarb has the power to transform an entire menu, whether it’s creating a healthier neutral base or taking center stage as dessert. For a modern spin, garnish the soup with strawberries pistachios and a dollop of Greek yogurt.

Every year I like to explore rhubarb in a variety of different recipes. You might like this recipe for Rhubarb Strawberry Pie here on the site and boy, oh boy, oh boy, this recipe is dreamy!

 

Chilled Rhubarb Soup

Makes 6 to 8 servings

Adapted from The Last Course by Claudia Fleming

Simple Syrup

1 ½ cups sugar

1 ¼ cup water

6 ½ cup sliced, trimmed rhubarb (about 2½ pounds untrimmed)

1 ½ ounces fresh ginger root, peeled and sliced into 12 quarter size slices

For Garnish:

Serve with some quartered strawberries or raspberries in the soup.

Chopped pistachios

Green Yogurt

Procedure:

In a large saucepan over medium high-heat combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Simmer gently for 1 minute, then turn off the heat.

Add the sliced rhubarb and ginger to the pan and bring to a simmer over low heat. Cook gently for 10 to 15 minutes, stirring occasionally with a wooden spoon to break down the rhubarb. Do not let the soup boil or the foam will turn bitter. Force the soup through a medium sieve discarding the solids. Pour the soup into a bowl and let it cool completely. Chill the coup until cold, at least 3 hours or up to 2 days. To serve, scoop a small mound of Greek yogurt in the middle and ladle each into chilled bowls or soup plates and garnish with strawberries and pistachios.

 

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Chocolate Peanut Butter Tart

Chocolate Peanut Butter Tart

If you’re looking for Olympian baking, this Chocolate Peanut Butter Tart is! For those of us crazy for the combination of chocolate and peanut butter, this is the apex in a tart format.

There are 3 components to this tart: the cookie crust, the peanut mousse and the chocolate ganache.  Don’t fret. It really doesn’t take that long, and the entire tart can be prepared and assembled up to 5 days ahead of time and you’re all set.

This recipe is adapted from one of the most respected bakers in the U.S, Rose Levy Beranbaum, and it’s her attention to details that make this recipe work so well. I love how she mixes a bit of milk and bittersweet chocolate in the ganache. However, if you’d like to incline one way or the other, feel free to use just milk, or just semisweet.

Respect the ingredients – this recipe can handle season patterns from misty rain to artic blast to summer vibes. Remember, because we care about the ingredients, we also care about temperature. When baking, make sure to bring all ingredients to room temperature before starting.

Bake with love! This recipe is guaranteed to take you to paradise. And dream of Para-para-paradise! Para-para-paradise!

Chocolate Peanut Butter Tart

 

Chocolate Peanut Butter Tart

Adapted from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner 1998

Makes one 9-inch tart, serving 8 to 10 people

 

For the Peanut Butter Mousse

7 tablespoons cream cheese at room temperature

½ cup peanut butter (smooth)

¼ cup sugar

1 teaspoon vanilla extract

¾ cup heavy cream, softly whipped

 

For the Chocolate Ganache

3 ounces milk chocolate

2 ounces bittersweet chocolate

1/3 cup heavy cream

½ teaspoon vanilla extract

 

For the Sweet Peanut Butter Cookie Tart Crust

½ cup all-purpose flour

½ teaspoon baking soda

pinch of salt

¼ cup packed light brown sugar

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into cubes

½ cup smooth peanut butter, preferably Jif at room temperature

½ large egg (beat the egg lightly before measuring out half of it)

½ teaspoon vanilla extract

 

Equipment: 9-inch tart fluted pan

Prepare the Cookie Tart Crust:

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a food processor, process the sugars for a few seconds until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until combined. (you can also use an electric mixer if you don’t have a food processor).
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
  • Press the dough evenly into the tart pan. You can use a piece of plastic wrap to do this and invert onto the tart pan and then press against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour.
  • Bake the tart shell, without weights in a preheated 350˚F oven for 10 to 12 minutes or until golden. It will puff at first and then settle down at the end of the baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

 Prepare the Peanut Butter Mousse:

  • In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in ¼ cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
  • Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart while preparing the ganache.

Make the Chocolate Ganache:

  • Chop the milk and bittersweet chocolates with a serrated knife very finely and place it a glass or stainless-steel bowl.
  • Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Add the vanilla and whisk again. Cool to temperature before glazing the tart.

Assemble the Tart:

  • Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. Refrigerate the tart for at least 2 hours to set or up to 5 days.
  • Remove the tart from the refrigerator at least 30 minutes before serving. Unmold the tart and cut it with a sharp thin bladed knife, dipping in hot water after each cut to make a clean cut.

 

Other Recipes You Might Like:

Tahini Caramel Tart

Strawberry Cream Cheese Tart

Rhubarb Strawberry Pie

Sweet Potato Pie

Chocolate Custard Pie

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon:

Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

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See you next time,

Leticia

 

 

 

Jeweled Rice With Carrots

Jeweled Rice with Carrots

This recipe for Jeweled Rice With Carrots, featured on my cookbook Latin Superfoods, is inspired by my aunt Sarita’s. She is a Jewish immigrant originally from Morroco who came to Rio de Janeiro in the 1960s and adapted into the new tropical land, while keeping her roots and faith intact. She prepares a variety of jeweled rice dishes. The carrots add a natural sweetness to the rice and makes it the perfect side dish for a healthy meal. At home, this recipe for Jeweled Rice with Carrots is pure dinner treasure. You can assemble ahead of time in a big platter, and pass it around the table. I’m telling you, it will get devoured!

You can also see a video of this recipe on my YouTube channel. And don’t forget to subscribe!

 

Jeweled Rice with Carrots

Serves 6 or 8

 

2 cups brown basmati rice

2 tablespoons olive oil

Half an onion, finely diced

2 ½ teaspoons kosher salt

2 cups grated carrots (about 4 medium carrots, grated on the smallest whole)

Pinch safron thread

3 1/3 cups water

½ cup sliced almonds, lightly toasted

½ cup chopped pitted Picholine olives

¼ cup chopped parsley

 

Prepare the Rice:

  • Rinse the rice in cold water several times to remove the excess starch. On the final wash, drain the rice on a colander and let it sit for 5 minutes to dry.
  • On a medium saucepen over low heat, add the olive oil and cook the onions until they are soft, about 3 minutes.
  • Add the rice, salt, carrots, and safron and mix them with a wooden spoon until the grains are coated with oil and warm.
  • Pour in the cold water, cover partway, and cook the rice over medium heat until it’s soft and tender, about 20 minutes.
  • Fluff the rice and stir in the almonds, olives and parsley. Transfer to a bowl and serve hot.

 

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