Rhubarb-Blackberry Verrines

Like asparagus, rhubarb announces the beginning of the growing season—and I celebrate it. Although the plant is technically a vegetable, it is typically treated as a fruit and used in sweet preparations. On their own, rhubarb stalks are quite sour, and rhubarb recipes usually include a fair amount of sweetener.

 A simple way to enjoy the season’s rhubarb is in a compote paired with blackberries, which are available frozen year-round. While strawberries are classic with rhubarb, I am partial to marriage of rhubarb and blackberries. Layer the compote with whipped cream, which is lightened and stabilized with vanilla Greek yogurt, top it with crisp cookie crumbs, and you have a verrine!

 The name comes from the French word verre, which means "glass." A verrine, which may be sweet or savory (find my recipe for Smoked Salmon Verrines), consists of different elements layered in individual glasses. The dish should contain complementary flavors and contrasting textures, but the idea is very flexible.

 Although this recipe is not traditional in French cuisine, the concept of verrine is popular in France these days. Verrines are attractive and easy to prepare. Get out some glasses and start layering! Rhubarb and blackberries are perfect for early summer, but feel free to improvise with summer fruits as the season progresses.

Equipment: Portable mixer, optional; 4 (4-ounce) glasses, such as shot glasses, juice glasses, wine glasses, or mason jars. 

Ingredients

2 tablespoons orange juice

4-5 tablespoons maple syrup, depending on your taste

1 tablespoon chia seeds

2 cups chopped (1/2-inch pieces) fresh rhubarb

1 cup unsweetened frozen or fresh blackberries

¼ cup heavy cream or whipping cream 

1/3 cup vanilla Greek yogurt

4 teaspoons crushed biscotti, gingersnap or other crisp cookie crumbs

Preparation

1. Place the beaters of a portable electric mixer or a whisk and a small mixing bowl in the freezer to chill for whipping the cream later.

2. Place the orange juice, maple syrup and chia seeds in medium saucepan; let stand for 5 minutes. Add the rhubarb and stir. Bring to a simmer over medium heat. Reduce the heat to low, cover and simmer gently until the rhubarb is tender, but still intact, 5 to 10 minutes. Remove from the heat. Add the blackberries and stir gently to incorporate. Transfer to a medium bowl and let cool to room temperature, then refrigerate until completely cooled.

3. Place the cream in chilled bowl and beat until it forms soft peaks. Push the whipped cream to the side of the bowl. Add the yogurt to the other side of the bowl and fold the cream and yogurt together with a rubber spatula.

4. To assemble the verrines: Spoon about 3 tablespoons of the rhubarb mixture into the bottom of each of 4 glasses or small mason jars (4-ounce capacity). Place about 2 scant tablespoons of the whipped cream mixture over the rhubarb mixture, spreading it to the edges of the glasses. Spoon the remaining rhubarb mixture into the glasses, dividing it evenly. (The dessert can be assembled ahead to this point up to 1 day ahead. Store the glasses and remaining whipped cream mixture separately, covered, in the refrigerator.)

5. To serve: Top each verrine with a dollop of the remaining whipped cream mixture. Finish with a sprinkling of biscotti (or cookie) crumbs.

Makes 4 servings.