Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.

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Ingredients

For the Cornmeal Crust
For the Lemon-Yogurt Mousse
For the Rhubarb Topping

Directions

Instructions Checklist
  • Make the cornmeal crust: Process flour, cornmeal, granulated sugar, lemon zest, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse crumbs, about 20 seconds. Beat yolks and water in a small bowl. With machine running, pour yolk mixture into flour mixture; process until just combined, about 20 seconds. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.

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  • Preheat oven to 375 degrees. Roll dough on lightly floured parchment to 1/4-inch thickness. Fit into a 10-inch springform pan. Refrigerate until dough is cold and firm, about 20 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Carefully remove weights and parchment. Reduce oven temperature to 350 degrees, and bake until golden brown, 20 to 25 minutes. Let cornmeal crust cool in pan on a wire rack.

  • Make the lemon-yogurt mousse: Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture, and remove from heat. Combine yogurt, lemon zest, and salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until peaks form. Gently fold cream into yogurt mixture.

  • Pour lemon-yogurt mousse into cornmeal crust. Cover, and refrigerate until firm, at least 4 hours or overnight.

  • Make the rhubarb topping: Bring granulated sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon stick, peppercorns, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Boil reserved liquid in a medium pot until reduced to 1 1/2 cups, about 4 minutes. Let cool.

  • Spoon the strained rhubarb over the mousse, and serve immediately with the rhubarb reduction on the side.

Reviews (6)

28 Ratings
  • 5 star values: 1
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/11/2012
I agree with areeber - the whole thing is quite complicated and does turn out to be a somewhat overwhelming adventure. While the cornmeal crust is a good idea, it is long, uncertain, and the resting time & maneuvering of the cornmeal make for a shaky end result. I may try this again, I liked the filling - but I will definitely replace the crust with a traditional cheese cake crust (graham cracker and butter based) which will probably allow for a quicker and prettier result from the amateur chef.
Rating: Unrated
05/22/2012
I made this too. Fell apart, It was a disaster. Flavor was good I guess. Every part was hard. And I'm not a complete novice cook. I cook and bake everything from scratch. I wish it worked because the flavors are great. Someone needs to rework this recipe.
Rating: Unrated
04/19/2010
from what i hear, you can use agar in equal amounts to gelatin... i too was thinking on that.. my bosses are vegan, so was wondering how this would work with soyyogurt and coconut milk... maybe we'll see!
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Rating: Unrated
05/16/2009
This recipe takes way too long to make and the 4 hr sitting time is not enough. Mine fell apart as soon as I released the springform pan. Also the rhubarb was not cooked enough. We threw it out.
Rating: Unrated
05/08/2009
It would be great to have the conversion for those who want to use agar in place of gelatin.
Rating: Unrated
03/09/2009
Saw this while watching the show when I was on the treadmill. Great recipe for the rhubarb we have planted in the garden. I can't wait to make this!!
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