06/09/2026
Celebrate rhubarb season with this elegant, tea-infused dessert! Earl Grey Poached Rhubarb with Vanilla Mascarpone is bright, floral, creamy, and finished with a delicate citrus note from fresh orange zest.
Ingredients:
• 14 oz rhubarb (about 4 cups), cut into batons
• 1 cup strongly brewed Earl Grey tea*
• 6 tablespoons vanilla bean sugar*
• 1/2 teaspoon orange zest*
• 9 oz mascarpone cheese (about 1 cup)
• 1 teaspoon vanilla extract*
• 1 tablespoon powdered sugar
Directions:
1. In a shallow pan, combine the brewed Earl Grey tea, vanilla bean sugar, and orange zest. Bring to a gentle simmer over medium heat.
2. Add the rhubarb and poach for 4 to 5 minutes, or until just tender. Be careful not to overcook. Remove the rhubarb with a slotted spoon and set aside.
3. Continue simmering the poaching liquid until it reduces slightly and becomes a light syrup.
4. In a small bowl, mix together the mascarpone, vanilla extract, and powdered sugar until smooth and creamy.
5. Spoon the vanilla mascarpone into serving bowls, top with the poached rhubarb, and drizzle with the Earl Grey syrup. Garnish with additional orange zest if desired.
*Ingredients found at Spice & Tea Merchants of Northville
