By: Adapted from Harmony Valley Farm
Rhubarb is another delightful and early treat. Welcome spring with a party and have this be your dessert triumph!
Time: 1 hour 30 minutes
Serving: 8
Ingredients
- 2 each of eggs and yolks
- 4 ounces cream cheese
- 2 egg whites
- 1 cup sugar
- 1 pound rhubarb
- 1 cup heavy whipping cream
- 1 pack lady fingers
- 1 cup semi-sweet white wine
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
Preparation
- Combine rhubarb and the first ½ c. sugar in non-stick skillet over medium high heat. Cook until the rhubarb is very soft and the syrup has thickened slightly. Turn off heat.
- In medium bowl, combine remaining ½ c. sugar and 2 egg yolks. Beat until smooth, then add cream cheese. Once again, beat until smooth.
- In second bowl, combine whipping cream and beat until peaks form. Carefully rinse the mixing blades of mixer.
- In third bowl, beat egg whites to stiff peaks.
- Fold yolks into the whipped cream. Then fold in the whites.
- Place the wine into a shallow bowl or plate and dip sets of 8 ladyfingers into it. Then place ladyfingers into the bottom of a small loaf pan. Top with ½ of the cream mix, followed by ¼ of rhubarb mix. Repeat until all ladyfingers are used.
- Refrigerate for at least 30 min. Sprinkle with cinnamon and black pepper before serving.
