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Here is the question: Can you fear what you love? I say “yes.” I love cream–but I also fear what it can do to my midline. So I search for alternatives. “Seek and you shall find,” as they say.

While in Paris, I had the most delicious rhubarb dessert. The base was a shortbread cookie, and the rhubarb was topped with creme brulée with a dollop of strawberry ice cream.

In this Rhubarb with Molten Marshmallow, granola serves as a perfect, guilt-free base. The rhubarb is sweetened to a minimal degree. A single marshmallow, singed to perfection, and pinched open to expose the creamy white interior, provides a sweet contrast to the tart rhubarb. Creamless. Fearless.

Rhubarb with Molten Marshmallow

Rhubarb with Molten Marshmallow

  • 1 bunch of rhubarb (1lb, 3oz), leaves trimmed off, cut into 1-inch chunks
  • 1/4 c honey (Add a bit more if you like it sweeter.)
  • water to scarcely cover the rhubarb
  • 1 c granola (Add more if you want a thicker base)
  • 4 marshmallows, singed on a bamboo skewer, slowly rotated for about  a minute, 1-inch above a candle flame
  • mint leaves as garnish, some top sprigs, some whole leaves, some chiffonade
  • 4 raspberries

Cook rhubarb in a medium-small sized pot with honey and water, stirring, until it melts into strands. It only takes about 6 minutes. Let it cool to room temperature.

Rhubarb with Molten Marshmallow

Place a 3 1/2-inch wide stainless steel mold on a dessert plate. Put 3 tablespoons of granola into the mold. Spoon in 1/4 of the rhubarb and refrigerate until it firms up. When you remove the mold, a pink coloured syrup will slowly ooze into the plate. It adds colour and flavour.

Pinch the marshmallows to spread them out over the top of the molded rhubarb. Garnish with a teaspoon of granola, mint leaves and a single raspberry. Serves 4.

Rhubarb with Molten Marshmallow Print Ready Recipe

Rhubarb with Molten Marshmallow

Final notes:

 Rhubarb with Molten Marshmallow