I received this Red White and Blue Delight recipe from Max Christian Hansen/Blog Academy about a month or so ago. He thought it would be a fun recipe to share on July 4th; that I would enjoy making and photographing this dessert. He was right; it really was fun on all counts. It makes such a pretty presentation when you put it together.
The story behind this dessert is he just made it up when he was in a pinch and needed something a bit sweet. It was a hit and he now makes it all the time.
Don’t be fooled by the long list of ingredients. It’s really very easy.
Max’s Red White and Blue Delight
Ingredients: (Makes 6 to 8 generous servings, 12 mini desserts)
- 2 cups 1 inch pieces of fresh Rhubarb
- 2 cups fresh Strawberry halves
- ¼ cup Sugar
- ¼ teaspoon fresh lemon juice
- 1/3 cup water
Sweetened Mascarpone Cheese:
- 8 oz. mascarpone cheese
- 2 teaspoons confectioners sugar or to taste
- ¼ teaspoon lemon zest
- Ziploc bag or piping bag
- 4 cups Blueberries
- Marsala (Sweet) Wine
Rhubarb Strawberry Sauce: Place rhubarb, strawberries, sugar, water and lemon juice in a 3-½ quart saucepan. Bring to a boil and reduce to a simmer. Simmer until the ingredients create a sauce that coats the back of a spoon. Place sauce in a container and set aside to cool, refrigerate or freeze for later use.
Sweetened Mascarpone Cheese: Mix the cheese, sugar and lemon zest until combined. Place in a container and set aside or refrigerate for later use.
To assemble the dish: Place two tablespoons of rhubarb strawberry sauce in a 6 to 8 oz., clear ramekin or bowl to show off the layers. Carefully Pipe a thin layer of the sweetened mascarpone cheese on top. Top with blueberries, about 1/4 to 1/3 of a cup. Sprinkle a teaspoon or two of Marsala wine (to taste) over the layers and dust with nutmeg.
Notes: Max’s original recipe used Sweetened Condensed Milk instead of mascarpone cheese. You can also substitute the mascarpone cheese for Cool-whip. All three work very well. You can make the rhubarb strawberry sauce well in advance. It can be frozen for year round use. The sweetened mascarpone cheese can also be prepared well in advanced and stored in the refrigerator. This is a super fun and pretty dessert to make in mini portions.
I love the fact that you can make all the main components ahead of time and reserve them in the refrigerator or freezer. That makes Max’s Red White and Blue Delight an easy and pretty dessert to have in the wings for any kind of celebration. What comes to mind is the 4th of July, May Day, National Days, Memorial Days or just because.
The side benefit of the Rhubarb Strawberry Sauce is if you add a bit of pectin and cook it down just a few more minutes you can create a wonderful Rhubarb Strawberry Jam.
So when you have a bunch of rhubarb and strawberries on hand, think of this recipe and have fun with Max’s Red White and Blue Delight. Enjoy.
Time to eat…
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