We have already established that I love Speculoos cookies, and I love finding new ways to work them into various recipes. Ginger and sweet and tart rhubarb compliment each other beautifully.
And you can have any leftovers for breakfast!
(adapted from Deborah Madison’s Local Flavors)
You’ll need:
- 1 1/2 lbs rhubarb, trimmed
- 1/3 cup raw sugar
- 1/4 cup maple syrup
- 1 t lemon zest (keep it in long strips)
- 1/4 tsp ground cloves
- 3 T vanilla sugar
- pint of blackberries
- cream/creme fraiche
- speculoos cookies (or gingersnaps etc.)
1. Chop rhubarb into 1/2 inch pieces and arrange in an oven-proof ceramic dish or a gratin pan. Preheat oven to 400F.
2. Toss rhubarb with lemon zest, sugars, cloves, and maple syrup. Cover with foil and bake for about half an hour – you’ll be able to smell it once it’s done, with the rhubarb softened and fragrant.
3. Layer blackberries on top of rhubarb and cover again with the foil – the heat from the rhubarb will gently cook the berries.
4 Garnish with whole and crumbled speculooos/ ginger cookies and serve with a dollop of yogurt or creme fraiche.
This dessert looks do elegant and not overbearing but delicious – love it 😀
Cheers
Choc Chip Uru
Thank you! It’s definitely not overbearing – gently sweet and comforting.
I think ginger will elevate the rhubarb a lot!
Thanks, Tandy! I agree, it’s a great combination.
What a lovely dessert! I love blackberries, and combined with the tart of the rhubarb and topped with ginger cookies sounds absolutely delicious!
Beautiful!