Recipe Bavarian Ricotta with Red Wine-Poached Rhubarb

Serves: 6-8 people

INGRÉDIENTSFor the Rhubarb

1/4 cup red wine
1/2 cup water
3/4 cup sugar
1 tablespoon lemon juice
7 oz rhubarb, trimmed and cut diagonally into 1/4-inch pieces (about 2 cups total)

For the Biscotti Crumble

For the orange marmalade

PRÉPARATIONFor the rhubarb

In a medium saucepan, combine the red wine, water, sugar, and lemon juice.
Bring to a boil over medium heat, stirring until the sugar dissolves. Once dissolved, reduce heat and add the rhubarb.
Poach the rhubarb for 3 minutes, until it begins to soften. Remove the rhubarb with a slotted spoon and set aside.
Bring the remaining syrup back to a boil in the saucepan and let it boil until syrupy, about 7 to 10 minutes.
Pour the syrup over the rhubarb and refrigerate until ready to use.

For the biscotti crumble

Preheat the oven to 160°C.
Line a baking sheet with parchment paper.
Blend the biscotti and brown sugar in a food processor until finely ground. Add the butter in a thin stream and blend.
Spread thinly on a baking sheet lined with parchment paper and bake for 10 to 15 minutes, until firm and crispy around the edges.
Let cool completely, then break into pieces.

For the orange marmalade

Bring a small saucepan of water to a boil over medium heat. Using a peeler, peel the orange zest into long strips.
Cut it into thin strips, then add it to the boiling water.
Blanch it for two minutes, then drain and run it under cold water until cool. Pat dry.
Bring the sugar and water to a simmer over medium heat in a small saucepan.
Add the blanched orange zest and simmer until lightly candied, about 6 to 8 minutes.
Let the zest cool in the syrup and store in the refrigerator until ready to use.
Slice the orange into segments and set aside.

Serve

Turn the bavarois into bowls (you may need to soften them for 15 seconds in the microwave to loosen them; a hot knife run around the edges can also help).
Place the cooled rhubarb on top.
Arrange a few slices of candied orange zest, crumbled biscotti, and a few fresh orange segments. Serve immediately.
You can also serve the bavarois slightly thawed: they will still be delicious, but less creamy.