The alien life form looking rhubarb plants in my garden are growing vigorously again this year, so it is time to do some harvesting & baking with it. The edible stalks of this spring perennial vegetable have a strong, tart taste. In 1947, a New York court decided that rhubarb could be counted as a fruit for regulation & tariff purposes since it was most commonly eaten when combined with other fruits & mixed with sugar. This lowered the price on imported rhubarb, taxes being higher for vegetables than for fruits.

The color of the stalks is not an indication of its readiness to be harvested. The length of the stalk determines that. Rhubarb varieties range in color from light green to bright red. The green-stalked rhubarb is more robust and has a higher yield, while the red-colored stalks are much more prevalent in grocery stores and more popular with consumers. I happen to have a green variety in my northern garden.

With Memorial Day approaching, I decided to try out a mascarpone cheesecake with strawberry-rhubarb compote for dessert. Make this the day before you need it to allow for the long chill time.

Mascarpone Cheesecake with Strawberry-Rhubarb Compote (adapted from bhg.com)

Serves 12    Prep time:  30 minutes  Bake time: 1 1/2 hours  Stand time:  2 hours Chill time:  4 to 24 hours

Ingredients:

• 6 ounces almond biscotti or amaretti cookies, finely ground (about 1 1/2 cups)
• 1/3 cup (1 1/2 ounces) hazelnuts, finely ground
• 1/3 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 2 8-ounce containers mascarpone cheese
• 1 tablespoon all-purpose flour
• 3/4 cup sugar
• 2 tablespoons lemon juice, divided
• 3 eggs
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon finely chopped crystallized ginger (1/2 ounce)
• 2 cups (8 ounces) sliced fresh or frozen rhubarb
• 2 cups (10 ounces) quartered fresh strawberries

Directions:  Preheat the oven to 350º. Wrap a double layer of foil around the bottom and sides of a 9-inch springform pan to form a water-tight seal. Set the pan aside. Using a food processor, grind the cookies then the hazelnuts and combine both of them with the melted butter.

Press the mixture into the bottom and 1 inch up the sides of the pan. Bake the crust for 8 to 10 minutes or until it is lightly browned. Cool it on a wire rack.

For the filling, in a large bowl, beat the cream cheese, mascarpone cheese and flour with an electric mixer on medium speed until it is smooth. Add the 3/4 cup sugar and 1 tablespoon of the lemon juice. Beat the mixture until it is combined, scraping the sides of the bowl occasionally. Add the eggs and vanilla, beating on low speed just until combined.

Carefully pour the filling into the crust, spreading it evenly.

Place the foil-wrapped springform pan in a roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan. Carefully transfer the roasting pan to an oven rack in the center of the oven. Bake the cake for 60-75 minutes, until the top just starts to brown. Turn off the oven, open the door for 1 minute then close the door and let the cheesecake stand in the closed oven for an additional hour. The top of the cake will continue to brown. Remove the cheesecake from the water bath and cool it in the springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of the pan with a thin metal spatula. Cool the cheesecake for an additional 45 minutes. Remove the sides of the springform pan. Cover and chill the cheesecake for 4 to 24 hours before serving.

For the strawberry-rhubarb compote, in a medium saucepan combine the 1/3 cup sugar, water and crystallized ginger.

Bring it to boiling, stirring to dissolve the sugar. Add the rhubarb and return the mixture to boiling. Reduce the heat and simmer, uncovered, for 5 minutes.

Add half of the strawberries to the mixture. Cook the fruit, uncovered, for 3 minutes more. Stir in the remaining strawberries and remove the compote from the heat.

Stir in the remaining 1 tablespoon of lemon juice. Cool the compote completely, then transfer it to a medium bowl. Cover and chill the fruit until serving time.

To serve, cut the cheesecake into wedges and top with the strawberry-rhubarb compote.

The plant may look alien but desserts with rhubarb are awesome!  ~Linda

Mascarpone Cheesecake with Strawberry-Rhubarb Compote (adapted from bhg.com)

Serves 12    Prep time:  30 minutes  Bake time: 1 1/2 hours  Stand time:  2 hours  Chill time:  4 to 24 hours

Ingredients:

• 6 ounces almond biscotti or amaretti cookies, finely ground (about 1 1/2 cups)
• 1/3 cup (1 1/2 ounces) hazelnuts, finely ground
• 1/3 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 2 8-ounce containers mascarpone cheese
• 1 tablespoon all-purpose flour
• 3/4 cup sugar
• 2 tablespoons lemon juice, divided
• 3 eggs
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon finely chopped crystallized ginger (1/2 ounce)
• 2 cups (8 ounces) sliced fresh or frozen rhubarb
• 2 cups (10 ounces) quartered fresh strawberries

Directions:  Preheat the oven to 350º. Wrap a double layer of foil around the bottom and sides of a 9-inch springform pan to form a water-tight seal. Set the pan aside. Using a food processor, grind the cookies then the hazelnuts and combine both of them with the melted butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake the crust for 8 to 10 minutes or until it is lightly browned. Cool it on a wire rack.

For the filling, in a large bowl, beat the cream cheese, mascarpone cheese and flour with an electric mixer on medium speed until it is smooth. Add the 3/4 cup sugar and 1 tablespoon of the lemon juice. Beat the mixture until it is combined, scraping the sides of the bowl occasionally. Add the eggs and vanilla, beating on low speed just until combined. Carefully pour the filling into the crust, spreading it evenly.

Place the foil-wrapped springform pan in a roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan. Carefully transfer the roasting pan to an oven rack in the center of the oven. Bake the cake for 60-75 minutes, until the top just starts to brown. Turn off the oven, open the door for 1 minute then close the door and let the cheesecake stand in the closed oven for an additional hour. The top of the cake will continue to brown. Remove the cheesecake from the water bath and cool it in the springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of the pan with a thin metal spatula. Cool the cheesecake for an additional 45 minutes. Remove the sides of the springform pan. Cover and chill the cheesecake for 4 to 24 hours before serving.

For the strawberry-rhubarb compote, in a medium saucepan combine the 1/3 cup sugar, water and crystallized ginger. Bring it to boiling, stirring to dissolve the sugar. Add the rhubarb and return the mixture to boiling. Reduce the heat and simmer, uncovered, for 5 minutes. Add half of the strawberries to the mixture. Cook the fruit, uncovered, for 3 minutes more. Stir in the remaining strawberries and remove the compote from the heat. Stir in the remaining 1 tablespoon of lemon juice. Cool the compote completely, then transfer it to a medium bowl. Cover and chill the fruit until serving time. To serve, cut the cheesecake into wedges and top with the strawberry-rhubarb compote.