August 25, 2014 5

RHUBARB Roasted Plums with Honey Whipped Ricotta + Pistachio Dust for art in the age!

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How is it the last week in August!? I know everyone always says stuff like this, but I mean how is it almost fall?  Life is starting to get crazy hectic for me, like insanity. Remember when I mentioned I was in the middle of some pretty transitional stuffs? Well – I’ll let you in on all of those details – next week, I promise!!

For now, I’m kind of still in denial mode. You know, when you’ve got so much to do and it’s so intense, that you just kind of pretend like it isn’t happening. So I distract myself the best way I know how, I get in my kitchen and cook something up that I will sink my worries into. Rich and sugary and boozy, duh.

I’ve got ten words for you, RHUBARB Roasted Plums with Honey Whipped Ricotta + Pistachio Dust.

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Oh man. Late-summer desserts don’t get any better than this. Minimal amount of prep, minimal amount of time in the kitchen, rich but not too rich, sweet but not overly sweet and with notes of fall without being too, ‘fall’ – because let’s face it even though it’s not technically fall until the end of September, the unofficial end of summer begins this weekend. So – you should make this dessert for your Labor Day celebrations. Perfect party food + you can totally make it ahead of time, do it!

RHUBARB, by Art in the Age is my favorite spirit, quite possibly ever. But at the very least definitely my favorite from May to September. A couple ounces of this over a few rocks with a twist of lemon and pinch of sea salt is my jam. RHUBARB features an organic botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar + of course, rhubarb. Tangy-sweet, but not too sweet. Crisp and refreshing, but with a hint of spice.

Check out their other spirits, ROOT + SNAP which are perfect for fall. And earlier this summer, I created these Blackberry SAGE Jam Cocktails – holy cow, deliciousness.

Click here to see where AITA is sold near you.

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RHUBARB Roasted Plums

Prep time for this late-summer dessert is only 5 minutes, yep 5 minutes people!! And, serves 6 little lovelies.

Ingredients:

  • 3 plums, other stone-fruit like peaches, nectarines + pluots would also be delicious
  • 1/3 cup RHUBARB Tea
  • 1 tablespoons raw honey
  • 1 teaspoon lemon zest

Preheat your oven to 375 degrees.

Wash and halve your plums, discard the pits and stems. In a small mixing bowl, whisk together the RHUBARB. honey + lemon zest. Place the plums in a baking dish face down and pour the RHUBARB mixture over the top. Roast for 25 – 30 minutes {or until soft and bubbly}, flipping halfway through.

SIDE NOTE – you can also skip the whole oven thing and grill these plums. Marinate the plums in the RHUBARB mixture {see complete instructions} for a few hours or even overnight for an extra flavor boost. Use any extra marinade to brush them while they are on the grill.

Honey Whipped Ricotta

Ingredients:

  • 1 1/2 cups full-fat ricotta cheese
  • 1 tablespoon raw honey
  • 1/2 teaspoon lemon zest
  • pinch of sea salt

Pulse the ricotta, honey and lemon zest in a food processor or blender until smooth and creamy; this should take about 1 full minute. If you wanted to, you could also vigorously whip the ricotta by hand.

Pistachio Dust

Ingredients:

  • 1/3 cup shelled pistachios

In a coffee grinder or spice grinder pulse the pistachios until they are super fine. Be careful not to over grind, because it will eventually turn into pistachio butter.

SIDE NOTE – this component of the dish is key!! Pistachio dust may sound unnecessarily fancy, but really this part makes you feel like you’re eating shortbread, trust me when I say, this is totally, completely necessary.

To assemble the dessert, divide the cheese evenly into 6 small dishes. Top each with half a roasted plum, sprinkle with pistachio dust and if there’s any extra RHUBARB sauce in the baking dish, drizzle that over the plums too. Serve the plums warm from the oven or prepare this the day before and serve chilled, it’s amazing both ways.


This post is in partnership with Art in the Age: all opinions are my own.

5 Responses to "RHUBARB Roasted Plums with Honey Whipped Ricotta + Pistachio Dust for art in the age!"

  1. Reply

    Maryna

    August 27, 2014 at 9:50 AM

    Yeah…this is a strange feeling, maybe even a little bit uncomfortable. because summer goes by very fast and autumn usually is very long. And everyone is really talking about it, so maybe this is the reason why we are so focused exactly on this right now.
    Oh, and the recipe…I totally love it. Exactly for its late-summery)

  2. Reply

    Lauren @ Healthy Delicious

    August 27, 2014 at 11:29 AM

    OMG These sound AMAZING! I love the Art in the Age stuff…. it’s so different!

  3. Reply

    deneen

    August 31, 2014 at 11:49 AM

    after a marathon day canning tomatoes with friends, it was agreed that we needed a special treat. While the pressure canners were doing their thing, I whipped up this amazing recipe. I can’t begin to tell you how much everyone loved it. It’s completely perfect – the deep flavor the plums get when you roast them, the beautiful syrup created with the RHUBARB TEA & honey, then to add in honey sweetened ricotta….just dreamy. One top of the great flavor, I felt good about eating a dessert that wasn’t laden with sugar! I fell a little bit in love with you after having the fruit salad with the earl grey infused whipped coconut cream – this recipe has me absolutely smitten :)

  4. Reply

    Sarah

    September 9, 2014 at 1:04 PM

    Is there a substitute one could use for the Rhubarb Tea?

    • Reply

      Sherrie

      September 10, 2014 at 7:41 PM

      Hi Sarah!

      Hmmm that’s a really good question…I would LOVE to say that the answer is yes, but RHUBARB has just the perfect amount of spice and clove and all things beautiful to make up the perfect ‘marinade’ for the plums. You could try using silver rum with a pinch of cinnamon and extra honey. Hope that helps!

      Thanks so much for reading :)

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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