BEST DESSERT REVIVAL
Rhubarb Crumble

Catrine Oscarson
Pastry Chef
Mas (farmhouse)
39 Downing Street
New York, NY 10014
(212) 255-1790

About Catrine Oscarson
Pastry chef Catrine Oscarson was born in Sweden and raised in the United States. At a young age, she was introduced to the art of baking by her grandmother. By the time she reached her teens, Catrine was selling cakes and cookies to her neighbors. With much ambition, she set out to work for a small organic bakery in downtown Princeton, New Jersey, and began to learn her craft. Later travels through Europe and France influenced her culinary development.

In 1999, Catrine took a position at Sullivan St Bakery, where she continued to refine her baking skills. Next came stints at several notable New York City restaurants, including training under renowned pastry chef Wayne Harley Brachman. Currently she is pastry chef at Mas (farmhouse), which recently received a two-star review from the New York Times. At Mas, her greenmarket-driven menu features desserts that are simple yet refined. Catrine has been featured in Chocolatier, and she is a member of Women Chefs & Restaurateurs.

	View larger image

Rhubarb Sorbet

2 pounds rhubarb, cut into small pieces
1 2/3 cups sugar
1/2 vanilla bean, split and scraped
2 1/2 cups water
1 ounce stabilizer (recipe below)

Combine all ingredients in a pot and cook over low heat until rhubarb breaks down, about 30 minutes. Remove from heat. Strain a small amount of rhubarb through a fine sieve to make up 1/4 cup of the liquid; reserve for plating. Puree remaining rhubarb and pass through a fine-mesh sieve. Mix in stabilizer and cool completely before processing in an ice cream maker.

Stabilizer for Sorbet

5 ounces water
5 1/2 ounces sugar
4 ounces glucose
1 teaspoon sorbet stabilizer

In a saucepan, heat water, sugar, and glucose to 150°F. Whisk in sorbet stabilizer and cook to 190°F. Remove from heat. Strain through a fine-mesh sieve and cool.

Vanilla-Yogurt Mousse

4 gelatin leaves
12 ounces plain yogurt
2 ounces sugar
Seeds from half a vanilla bean
2 ounces heavy cream

Bloom gelatin in cold water. In a saucepan, combine yogurt, sugar, and vanilla seeds and cook over low heat until warm to the touch. Remove from heat and add strained gelatin. Whisk to dissolve gelatin and pass through a fine-mesh sieve. In a chilled metal mixing bowl, whip cream to soft peaks and fold into yogurt mixture. Pour onto a 12-inch x 10-inch plastic wrap-lined tray and refrigerate until set.

Rhubarb Crumble

Streusel Topping

1 ounce all-purpose flour
1/2 cup brown sugar, packed
1/2 cup sugar
Pinch of salt
6 ounces cold unsalted butter, cubed
1/2 cup oats
1/2 cup sliced almonds, toasted

In a bowl, combine flour, sugars, and salt. Cut in butter until mixture resembles course meal. Mix in oats and almonds.

Rhubarb

3 ounces rhubarb, cut into 1/2-inch pieces
2 tablespoons sugar
1/2 teaspoon elderflower cordial
Place all ingredients in a bowl and macerate for 10 minutes.

Assembly

Preheat oven to 350°F. Fill a 2 1/2 inch round ring mold, first with the rhubarb and then the streusel topping. Bake on a parchment paper-lined sheet pan until golden, about 5 to 7 minutes.

To Serve

Vanilla-Yogurt Mousse
Rhubarb Crumble
Rhubarb Sorbet
Reserved Rhubarb Liquid
White Chocolate Décor

Cut mousse into 3 1/2-inch circles. Place one circle in the center of a plate and top with rhubarb crumble. Place a quenelle of sorbet on top. Carefully remove ring mold and pour reserved liquid around. Garnish with white chocolate décor.

  back to the 2008 Golden Scoop Awards