Do you grow rhubarb? It’s one of those plants that once you have it in your garden, you’ll wonder why you never grew it before. Rhubarb equals spring and summer eating and good old-fashioned goodness to me. Strawberry rhubarb pie, rhubarb jams and jellies, turned into a sauce for over ice cream or pound cake…..all these bring me back to another time of easy, tried and tested recipes. Here’s a recipe for something new to make with all that rhubarb – roasted rhubarb served with a thick, rich cream made from cream cheese and Nordica Cottage Cheese.
Roasting your rhubarb gives it a sweet, nutty taste that works in so many desserts. My girlfriend made it the other night with a lemon gelato that was delicious and light. You can serve it over ice cream or mascaparone cheese. And that’s where I got the inspiration for my “cottage cream”. I wanted something with the consistency of mascaparone without the heavy calorie count.
And that’s where the 2% version of Nordica cottage cheese came in. It’s a lighter version of their regular 4% cottage cheese with fewer calories but the same great creamy taste and texture. It also comes in Fat Free and 1%, as well as lactose free, so there’s a Nordica cottage cheese for everyone! By blending it first and adding some light cream cheese to the mix, I came up with a smooth, velvety texture reminiscent to mascaparone. Not only was it lighter in calories, it was also lighter in the wallet as a tub of mascaparone cheese can be up to $10 in my area.
Roasting the rhubarb allows all the natural juices to seep out making a great sauce for this yummy dessert. Add a sprig of fresh mint and eat it outside on a warm evening. Heaven!
- 8 stalks rhubarb, trimmed of leaves and washed thoroughly
- 1/3 cup sugar
- 1/2 cup water
- 1 cup Nordica cottage cheese
- 1 cup light cream cheese
- 2 tsp vanilla
- 1 TBS agave syrup (or honey)
- Preheat oven to 350F.
- Cut rhubarb into 3-4″ pieces and lay in a shallow baking pan. Sprinkle with sugar. Add the water around the sides so that you don’t disperse the sugar too much. Bake for 20 minutes.
- Meanwhile in a blender, combine the cottage cheese and cream cheese and blend till smooth. Add vanilla and agave syrup (to taste) and blend till mixed in. Refrigerate till ready to serve.
- Scoop about 1/2 cup of the cottage cream onto a shallow bowl. Arrange 4-6 pieces of rhubarb on top and pour some of the rhubarb liquid over the top.
- Serve immediately
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