Rhubarb Rosemary “Affogato”

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.

Rosemary Rhubarb Affogato
by Catie Schwalb

makes 1 cup, for 4 servings.

3 cups rhubarb, sliced thin, from about 4-5 stalks, or 3 gigantic stalks
2 small sprigs fresh rosemary
1/3 cup sugar
1/2 cup water, plus more if too thick
small pinch of salt

Combine all ingredients in a sauce pan.  Bring to a simmer over medium-low heat, and cook gently until rhubarb softens and breaks down, about 10 minutes.  Add more water, a little at a time, if mixture starts to look too dry.  Stir gently from time to time.

When rhubarb has softened completely, turn off heat and allow to steep for 20 minutes.  Remove rosemary sprigs and discard.

Puree rhubarb sauce in a blender, food processor or with a hand blender, if desired.  Add more water if sauce seems too thick.  Return to pan and heat gently until warm.  Serve warm over vanilla ice cream in a glass or small bowl.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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