RHUBARB AND STRAWBERRY
NAPOLEONS WITH VANILA
MASCARPONE
Napoleons
1 1/2 cups plus 2 tablespoons sugar, divided
2 cups water
8 to 10 rhubarb stalks
1 1-pound package phyllo dough, thawed
Melted butter
Sugar for sprinkling
1 cup rhubarb juice
1 cup strawberry juice
3/4 cup heavy cream
1 tablespoon finely chopped ginger
1 vanilla bean, split lengthwise
1/2 cup mascarpone
4 strawberries, quartered
Mint Syrup
1 cup water
1 cup sugar
2 cups chopped fresh mint
For the Napoleons, preheat the oven to 250˚. Combine 1 cup of the sugar and the water in a saucepan and heat until the sugar dissolves. Using a vegetable peeler, peel the rhubarb into long strips. Add to the saucepan and cook until tender. Remove the rhubarb strips, reserving the cooking liquid. Place the rhubarb on a nonstick sheet pan and bake for 25 to 30 minutes until golden and almost dry.
Increase the oven temperature to 425˚. Lay one sheet of phyllo on a work surface (cover the remaining phyllo with a towel to prevent drying); brush with melted butter and sprinkle with sugar. Repeat the layers three times. Cut into 3-inch squares. Line a sheet pan with parchment paper. Lay the squares on the parchment paper and cover with a second sheet of parchment paper and second sheet pan. Bake until golden brown, about 8 minutes.
Combine the rhubarb, reserving 2 to 3 strips, and strawberry juices with 1/4 to 1/2 cup sugar to taste. Reduce the mixture until you have approximately 1/2 cup liquid.
In a saucepan combine the heavy cream and ginger and heat to a simmer. Remove from the heat and steep for 10 minutes. Strain the liquid into a mixing bowl, adding the seeds from the vanilla bean. Whip until soft peaks form. Add the remaining 2 tablespoons sugar and the mascarpone and whip until completely blended. Set the mixture in the refrigerator until ready to use.
Cut the remaining rhubarb in 1/2 inch pieces and simmer in the reserved poaching liquid until tender. Add the strawberry quarters until just until softened.
For the mint syrup, combine the water and sugar in a saucepan and bring to boil. Add the mint.
Place a phyllo square on a plate and top with a small amount of the mascarpone filling. Top with a small amount of the rhubarb and strawberry compote. Repeat this process twice ending with a phyllo sheet. Take 3 to 4 rhubarb strips and lean them against the Napoleon as garnish. Drizzle the mint sauce around the plate.
Makes 8 servings.