Recipe for: Rhubarb and Mascarpone Cream under Buckwheat Crumble - photo 1
← Recipes

Recipe for: Rhubarb and Mascarpone Cream under Buckwheat Crumble

Italian Cuisine Desserts 90 min Medium 22 wyświetleń ~55.94 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate Italian cremoso is a creamy dessert reminiscent of a light pudding made with mascarpone and cream, contrasted here with tart, seasonal rhubarb and a crunchy, nutty crumble made from buckwheat flour. The dish combines the velvety texture of the cream with the intense, sour rhubarb sauce and a hint of toasted butter in the crumble — perfect as a warming, spring dessert served warm or slightly chilled. The inspiration from Italian simplicity (mascarpone, cream) combined with Polish seasonal rhubarb creates a contrast of flavors and textures: creamy, sour, crunchy. Serve in small bowls or ramekins, garnished with fresh lemon zest or a sprig of mint for color.

Ingredients Used

Ingredients (12)

Servings:
6
  • Rhubarb 600 g
  • Mascarpone 250 g
  • 30% heavy cream 200 g
  • Chicken egg 2 szt. (~120 g)
  • Sugar 120 g
  • Buckwheat flour 140 g
  • Butter 140 g
  • Cornstarch 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 5 g
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~55.94 PLN (9.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat Crumble

1

Prepare the crumble: cut the chilled butter into small pieces (about 1 cm). In a large bowl, combine buckwheat flour (140 g), 40 g of sugar (measured from the total amount), and a pinch of salt (1 g). Add the butter and, using two knives or a pastry cutter, mix the butter with the flour until pea-sized clumps form. This process should take 2–3 minutes. Do not knead into a smooth dough; the goal is to have uneven clumps that will be crunchy after baking.

Ingredients: Buckwheat flour, Butter, Sugar, Salt
Use a chopping knife or a food processor with short pulses; if you don't have one, grate the cold butter and quickly combine it with your fingers, but do not warm the butter with your hands.
2

Preheat the oven to 180°C (top and bottom heat). Spread the crumble evenly on a baking sheet lined with parchment paper in a single layer. Bake for 12–16 minutes, stirring with a wooden spoon every 5 minutes to ensure the clumps brown evenly. The crumble is ready when it has a golden-brown color and smells nutty; be careful not to burn it — buckwheat browns quickly.

Ingredients: Buckwheat flour, Butter, Sugar
The best is a baking tray with a large surface area; a thin layer bakes more evenly. After baking, let the crumble cool on the tray — it will be crunchy once cooled.

Rhubarb compote

3

Wash the rhubarb and trim the woody ends. Cut the stalks into pieces of 2–3 cm. In a wide saucepan, combine the rhubarb (600 g) with 80 g of sugar (the rest of the sugar) and 1 teaspoon of cinnamon (5 g). If using lemon optionally, add the grated zest of half a lemon and 1 tablespoon of juice. Heat over medium heat, stirring occasionally, until the rhubarb releases its juice and begins to break down — about 6–8 minutes.

Ingredients: Rhubarb, Sugar, Cinnamon, Lemon
Use a wide saucepan to allow the rhubarb to evaporate faster and cook evenly. If the rhubarb starts to burn, reduce the heat and stir.
4

Prepare the thickener with starch: in a small bowl, dissolve the cornstarch (15 g) in 2 tablespoons of cold water (about 30 ml). When the rhubarb is soft and has released its juice, pour the thickener into the pot in a thin stream, stirring vigorously. Cook for another 1–2 minutes — the compote will thicken and become slightly glossy. Check the taste; if it's too sour, add a teaspoon of sugar.

Ingredients: Cornstarch, Rhubarb, Sugar
Gradually add the starter and keep stirring constantly to avoid lumps. The compote should be thick but fluid — it will thicken further as it cools.

Mascarpone cream

5

Prepare the cream base: in a large bowl, place mascarpone (250 g) and 40 g of sugar (from the remaining amount). Whip with a hand mixer on low speed for 30–45 seconds to loosen the cheese. Add one egg (120 g is 2 eggs; use whole eggs) one at a time, mixing briefly after each addition until the mixture is smooth.

Ingredients: Mascarpone, Sugar
Use a metal or glass bowl and a hand mixer; do not beat the mascarpone too long, as it will curdle — the goal is a smooth, silky mixture.
6

Whip the 30% cream (200 ml) in a separate, well-chilled bowl until soft peaks form (about 2–3 minutes on medium speed). The peaks should be soft and slightly drooping. Gently fold the whipped cream into the mascarpone mixture using a spatula with a folding technique: add a portion of the cream, slide the spatula along the bottom of the bowl, and cover the mixture from above — repeat until fully combined.

Ingredients: Mascarpone
Use a cold bowl and cool cream, which will help it whip faster. Folding prevents the cream from losing its fluffiness.

Assembly and chilling

7

Prepare serving dishes (6 cups or small ramekins). Place 2–3 tablespoons of warm (or lukewarm) rhubarb compote at the bottom of each dish to cover the base. Evenly spread the mascarpone cream up to 2/3 of the height of the cup, smoothing the top with a spatula.

Ingredients: Rhubarb, Mascarpone
Use an ice cream scoop or a piping bag to portion the cream evenly more easily.
8

On top of the cream, add another layer of compote (1–2 tablespoons) and generously sprinkle with cooled buckwheat crumble. For decorative contrast, grate the zest of half a lemon on top (optional) and gently dust with powdered sugar (optional).

Ingredients: Rhubarb, Buckwheat flour, Powdered sugar, Lemon
Additionally, you can add fresh mint or sorrel leaves for decoration (it does not affect the basic flavor).
9

Chilling: place the bowls in the refrigerator for at least 2 hours to allow the cream to set and the flavors to meld. If you want to serve it warm (a winter twist), serve immediately: gently heat the compote and crumble in the oven, and add the cream just before serving.

Ingredients: Mascarpone, Rhubarb, Buckwheat flour
If the dessert is to be chilled, cover the bowls with plastic wrap to prevent them from absorbing odors from the fridge.
10

Serving: before serving, check the consistency of the cream — it should be smooth and slightly springy; the crumble should be crunchy. Decorate with additional lemon zest or ground cinnamon just before serving to preserve the aroma.

Ingredients: Powdered sugar, Lemon, Cinnamon
Serve the dessert in small portions (about 150–180 g per person). If the crumble has softened, it can be baked in the oven at 150°C for 2 minutes and added just before serving.

Fun Fact

💡

Cremoso is the Italian term for a very creamy dessert with a consistency between pudding and a light cheesecake — it often uses mascarpone. The combination of mascarpone with Polish rhubarb is an example of fusion: an Italian technique with a local, seasonal ingredient.

Best for

kolacja w domu przyjęcie wiosenne deser po obiedzie

Tips

🍽️ Serving

Serve in glass bowls to showcase the layers. For a winter touch, serve the compote slightly warmed, and the crumble straight from the oven. Finely grated lemon zest will add freshness; instead of powdered sugar, crushed caramel can be used for extra sweetness.

🥡 Storage

Store in the refrigerator for up to 48 hours covered with plastic wrap. The crumble loses its crunchiness — store it separately in an airtight container and add just before serving. Reheating: the crumble can be baked in the oven at 150°C for 2–4 minutes; the cream is not suitable for reheating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Czech Plum Dumplings (Švestkové knedlíky) 90 min

Czech Plum Dumplings (Švestkové knedlíky)

Czech Cuisine
Candied Pears in Clementine-Wine Reduction with White Chocolate Mousse and Almond Crumble 90 min

Candied Pears in Clementine-Wine Reduction...

Desserts
Handmade Fettuccine with Sage Butter, Hazelnuts, and Ricotta 90 min

Handmade Fettuccine with Sage Butter, Haze...

Italian Cuisine
Photogenic Forest Moss Cake with Mascarpone Cream and Forest Fruits 150 min

Photogenic Forest Moss Cake with Mascarpon...

Cakes and Bakes
Modern pumpkin cream with clementine glaze and nut crumble 90 min

Modern pumpkin cream with clementine glaze...

Desserts
Apple Fritters (Traditional) 30 min

Apple Fritters (Traditional)

Desserts

Recipe Categories

Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Reklama