Tangy Rhubarb Whips

Photo by Elinor Carucci, Recipe courtesy of Bon Appetit

So I decided it was time to include some kind of pink dessert in my repertoire.

Don't really know why - but dessert sections just never seem quite complete without something pink.

Here's a little something I stumbled across just in time to enjoy the last rhubarb of the season. Similar to my Mascarpone Clouds but fruitier and...well, pink.

I'm partial to yogurt for the extra tang, but you can also use your favorite vegan substitute for heavy cream - here's a link to a cool soy-free recipe.

8 oz fresh rhubarb stalks, trimmed and cut crosswise into 1/2-inch slices (or 8oz frozen rhubarb, thawed)
1/4 cup of sugar
3 tablespoons orange juice
2 tablespoons Grand Marnier
1/2 cup heavy cream (1 cup of vanilla soy yogurt)
1 teaspoon sugar

Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.

Use an electric mixer to beat the cream and 1 teaspoon sugar in a large bowl until soft peaks form. Cover and chill up to 6 hours. If you opt for yogurt, just fold in the sugar.

To assemble, alternate layers of rhubarb mixture and whipped cream (or yogurt) in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

Happy Summer!