![]() Now I know my Italian affogato-loving purists will find the title of my recipe sacrilegious. Affogato means "drowned" in Italian, and the classic Affogato dessert is really named affogato al cafe or "drowned in coffee". It is a shot of hot espresso poured over a scoop of vanilla ice cream. When I first had it, it was presented in a tall wine glass. Tall, elegant, bitter and sweet, hot and cold, and melty--heaven in a goblet. Musing on rhubarb this month, I keep returning to the first and only rhubarb recipe I knew as a kid. My grandmother would stew down some rhubarb with a little sugar, and strawberries if on hand. Served warm over vanilla ice cream, it was perfect. Rhubarb pie a la mode, without the pie. Ice cream drowned in warm rhubarb sauce. Can you see where I am going with this? And so I offer you affogato of the rhubarb variety. Hot and cold, sour and sweet, tart and creamy--heaven in a goblet too. The woodsiness of the rosemary cuts the sweetness of rhubarb, and adults-up this compote. Feel free to add strawberries if you have them around. And none of this is to say that the original affogato holds any less of a place in my heart. Try that one immediately as well.
![]() 3 responses to “Rhubarb Rosemary “Affogato””Leave a Reply | ||||||||||||||||||||||
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Ahhh.now this screams summer to me..exactly how my mom served it when we were little. YUM!!!
That looks delicious. I’m such a big rhubarb fan!
Also, beautiful picture!