3 cups rhubarb, roughly chopped (about 4 to 5 stalks)
⅓ cup granulated sugar
1 tbsp water
115 g white chocolate, finely chopped
250 g cream cheese, softened
¼ cup mascarpone
2 tbsp icing sugar
1 tsp pure vanilla extract
Ingredients for the Meringue
3 large egg whites, at room temperature
¾ cup granulated sugar
¼ tsp cream of tartar
1 pinch kosher salt
Ingredients to Finish
3 tbsp shelled pistachios, roughly chopped
Directions
Preheat your oven to 350°F. In a medium bowl, combine the gingersnap crumbs, chopped pistachios, sugar, and salt. Pour in the melted butter and stir until the mixture looks like wet sand and holds together when you press it between your fingers. Press firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 10 to 12 minutes until set and just beginning to deepen in colour. Set aside to cool completely.
While the crust bakes, make the rhubarb compote. Combine the rhubarb, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10 to 12 minutes until the rhubarb has completely collapsed and the mixture is thick and jam-like. Remove from heat and let cool to room temperature. It should be quite thick, if it looks loose, return it to the heat for a few more minutes.
Melt the white chocolate in a heatproof bowl set over a pot of barely simmering water, stirring gently until smooth. Remove from heat and let cool for 5 minutes. In a large bowl, beat the cream cheese and mascarpone together until smooth and fluffy. Add the icing sugar and vanilla and beat again. Fold in the cooled white chocolate until fully incorporated, then fold in the rhubarb compote, leaving a few streaks for a pretty marbled look if you like. Spread the filling evenly into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, until fully set.
When you’re ready to serve, make the meringue. Combine the egg whites, sugar, cream of tartar, and salt in a heatproof bowl set over a pot of simmering water. Whisk constantly for 4 to 5 minutes until the sugar has fully dissolved and the mixture is warm to the touch. Remove from heat and beat with a hand mixer on high speed for 5 to 7 minutes until stiff, glossy peaks form and the meringue has cooled to room temperature.
Spoon the meringue over the chilled tart in big, swoopy mounds — this is meant to look rustic and abundant, not perfect. Use a kitchen torch to char the peaks until golden and lightly blistered in spots. Scatter the chopped pistachios over top and serve immediately. Enjoy!
Rhubarb & Ginger Pulled Chicken Sandwich
Portion Size
Makes 4 sandwiches
Ingredients for the Pickled Rhubarb
2 stalks rhubarb, sliced into thin ribbons using a vegetable peeler
½ cup white wine vinegar
½ cup water
2 tbsp granulated sugar
1 tsp kosher salt
Ingredients for the Rhubarb-Ginger Sauce
2 cups rhubarb, roughly chopped (about 3 stalks)
3 tbsp brown sugar, packed
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
½ tsp chili flakes
2 tbsp extra-virgin olive oil
Ingredients for the Assembly
1 store-bought rotisserie chicken, meat pulled and shredded
100 g soft goat cheese, crumbled
1 jalapeño, thinly sliced
1 small head butter lettuce, leaves separated
4 brioche buns, split and lightly toasted
Directions
Start with the pickled rhubarb so it has time to do its thing. Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves. Pour the brine over the rhubarb ribbons in a heatproof jar or bowl, press them down so they’re fully submerged, and set aside to pickle for at least 30 minutes while you get everything else sorted.
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for about 1 minute, stirring constantly so nothing burns. Add the rhubarb, brown sugar, soy sauce, apple cider vinegar, and chili flakes. Stir everything together, bring to a gentle simmer, and cook for 12 to 15 minutes, stirring occasionally, until the rhubarb has completely broken down and the sauce is thick and glossy.
Add the pulled chicken to the sauce and toss well to coat, warming everything through over low heat for 3 to 4 minutes.
To build each sandwich, lay a few leaves of butter lettuce on the bottom bun. Pile on a generous mound of the sauced chicken, then top with a tangle of pickled rhubarb ribbons, a few slices of fresh jalapeño, and a good crumble of goat cheese. Close it up and enjoy!
