Rhubarb & raspberries cream jars

In Italy, rhubarb is impossible to find. Maybe if you live in one of the biggest cities, as Milan, Rome and maybe Turin, but where I used to live, no rhubarb at all. When I saw it at Whole Foods last week my heart jumped. At home, I made a little brainstorming to decide what to cook and how much I needed, so a few days later I went there and bought four stalks. I didn’t want a cake, since as you know my boyfriend is pretty picky about desserts and nobody can help me eat a whole cake, and I was craving for something creamy and comforting. I realized that in this period I tend to cook almost every day a comforting bowl of savory porridge for lunch and I know the reason.

When I started the new blog I become more reserved about my life and my feelings. In my first blog I used to write the posts as I was writing a log or a secret diary, filled of fears, sentiments and warmth, maybe. It was my pressure valve. Having no friends or siblings to confide with, writing on the blog was like someone was hearing me. But living with L., who’s so much more reserved than me, I learn a bit to be more discreet. So if one part of me tries to write on this page everything is in my mind, the other half keeps all the thoughts in its heart and mind. I only tell you guys that I’m having a bit of a hard time – mentally. That’s why I look for a lot of comforting foods lately.


I chose the hazelnut creamer, but I’m sure that both the vanilla and the pecan caramel completely match too! Sub honey with coconut nectar or maple syrup – and maybe bee pollen – for a vegan recipe.

[for 3 servings]

for the compote
4 stalks / 225 g rhubarb
225 g raspberries
2 tbsp / 15 g coconut sugar
1 tbsp / 20 g raw white honey
1 tsp vanilla extract
1/2 lemon, juiced – meyer for me

Slice the rhubarb and add it into a mixing bowl with all the other ingredients and set aside – in the fridge preferably – for at least 30 minutes.

Preheat the oven at 400°, transfer the marinated fruit and their juice in a pan and bake for 20-25 minutes. Set aside to cool.

for the cream
1 tsp agar powder
2 cups / 500 ml hazelnut almondmilk coffee creamer

In a saucepan add the agar powder, pour the creamer slowly stirring with a whisk. Switch on the flame and bring to boil. Simmer for 5 minutes, going on stirring to prevent an uneven gelatinization and pour the mixture in a bowl.

When it’s cool put it in the fridge to set completely – it’ll become more compact than a pannacotta. Cut it in pieces and blend it until smooth.

for the topping
2 tbsp / 15 g sliced almonds
1 tsp / 5 g bee pollen 

Pour alternatively some compote and some cream in 3 jars and top with almonds and pollen. I made the first divided in 3 layers – compote, cream, topping -, the second in 6 – compote, cream, topping, compote, cream topping – and the third pretty random, for a cowy result.

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