LEMON MILLE-FEUILLE WITH RHUBARB COULIS

1 box phyllo dough (12 ounces)

1 egg, beaten

½ pound rhubarb, about 4 sticks

1 cup water

½ cup plus 1 tablespoon granulated sugar

1 quarter-size slice fresh ginger, peeled

1 recipe lemon cheese (recipe page 80)

1 tablespoon powdered sugar, for garnish

Lemon Mille-Feuille with Rhubarb Coulis

1. Preheat the oven to 350 degrees. Unroll the phyllo dough and lay out one sheet. Brush with the beaten egg and lay another sheet on top. Repeat so that you have three sheets thick. Using a 3-inch round cookie cutter, cut out 18 disks. Use more phyllo sheets if needed. Transfer the disks to a cookie sheet, and bake for about 8 minutes or until golden brown. Remove to a cooling rack.

2. For the coulis, wipe the rhubarb clean with a paper towel and trim the edges. Cut the rhubarb into ½-inch pieces and put them into a large pan. Add the water and ½ cup sugar and bring to a boil. Reduce to a simmer, stirring constantly, until the rhubarb softens. Strain the rhubarb, reserving the poaching liquid. Puree the rhubarb in a blender or food processor, adding a little of the reserved liquid until the rhubarb achieves a saucelike consistency. Smash the ginger to a fine pulp and add it to the rhubarb. Taste, adding the remaining 1 tablespoon sugar, if desired. Refrigerate for about 2 hours.

3. Build your mille feuille. Place a teaspoon of lemon cheese in the center of each plate and top with a disk of cooked phyllo. Add another teaspoon of lemon cheese followed by a second disk. Top with a third layer of lemon cheese and finish with another disk of cooked phyllo. Spoon the rhubarb coulis around the base of the mille feuille, dust the top disk of phyllo with powdered sugar, and serve.

MAKES 6 SERVINGS