I’m settling into my new life as both a cooking store employee and a self-employed artist. So far I’m feeling like I found a perfect balance. Socialization, hard work, and getting up early 3 days a week. Not having to worry about paying my bills. I still have 4 days off a week and I’ve been inspired to create new dishes and paintings. Especially because of the start of farmers market season and the opening of our beloved local farm stand. This week I knew I wanted to tackle a rhubarb project after jumping ship last week. So I picked up 3 big stalks from the farm stand on Thursday and decided to make a sour and sweet rhubarb danish.  

Rhubarb Danish with Lemongrass

I had lemongrass leftover from my khao soi recipe, so I decided to make a lemongrass pastry cream to go with the rhubarb danish. Rhubarb is extremely sharp and sour, which is why it goes so well with sweet strawberries. I thought of using lemon in the pastry cream at first, or zest, but any extra acid could ruin the balance of the dish. So I wanted to keep it simple. Homemade rough puff pastry, the same recipe I used for my peach and coconut danishes and my potatoes au gratin danishes. Based on Claire Saffitz’ recipe from Dessert Person. I imagined a thin, long danish filled with sweet pastry cream and topped with long pink logs of rhubarb. 

The danish I had on my first day of work from a local Italian bakery inspired me too. It had a slightly sour, mostly sweet pastry cream baked into a huge ear-shaped pastry. It was glazed with a simple syrup, too, which made it sticky. I decided to leave the simple syrup off, but I wanted to brush my rhubarb with maple syrup instead. Some sweetness to offset the sourness of the rhubarb. I finished working Wednesday and drove home through sunny midcoast Maine. I had a good day filled with affable customers, Klondike bars, and interesting cooking questions. When I dozed off that night, I dreamed of the farmers market. 

Farmers Market Season

As usual, I woke up early Thursday to visit my favorite place. The grassy common was lined with white and blue tents. Swarmed with slowly strolling tourists and locals snacking on pastries and studying vegetables. They had early strawberries, which excited me. The same woman on the end of the row near the parking lot had her hand-woven baskets and large golden retrievers napping in the shade. There were other dogs on leashes meeting for the first time and babies in strollers. A man sang tunes into a microphone while playing an old guitar. 

I first picked up chicken salad for my mom from the chicken man. John. I waited in line for a few minutes and admired a pair of dogs playing in the sun. Then, I scanned the produce stand, which I would return to. I smiled at the regular vendors and resisted a $16 breakfast sandwich at the meat stand with chorizo and eggs. I didn’t pick anything up from the bakery stand because he was nearly sold out. Too late in the day for a good selection. I passed the new breakfast sandwich stand, which emitted a savory, mouth-watering scent. The man selling flowers nodded to me and I thought of my own garden. Now scattered with buds. 

Fresh Summer Rhubarb

Instead of buying rhubarb at the expensive vegetable stand, I decided to visit the farm stand in town. In a small red barn nestled between my old high school and an ice cream shack. There’s limited parking. The lot overflows with pumpkins and hay barrels in the fall. I parked next to their farm van. When I entered the stand, it looked unusually empty. Normally the shelves are lined with wooden baskets, filled to the brims with jewels of berries and verdant vegetables. But all they had, early in the season, was greens and homemade jams. Then I spotted another basket on the floor. Filled with pink, leafy stalks. 

I excitedly picked out the most pink and vibrant rhubarb branches and set them down on the counter to pay. The woman working and I exchanged excitement for the summer season and agreed that the winter was unusually long this year. Snowy and cold. I left in my sandals and shorts, basking in the sun beaming on my body. It was the most beautiful day. The kind you think of longingly under a warm blanket in January. So I smiled and drove home. I couldn’t wait to see my rhubarb danish recipe come to life. 

Homemade Rough Puff Pastry

I ate a few bites for breakfast and cracked open the slider door to feel the breeze. Then I put my goodies from the farmers market away and prepped for my rough puff pastry recipe. It’s pretty simple to make, but I glue myself to the recipe each time to make sure it’s perfect. Essentially, rough puff pastry is a more flat and quick version of puff pastry that’s much easier to form in a pinch. I regretted not making real puff pastry, briefly, when all was said and done, because I missed the puff and rise from the yeast. The drama of a puffy, layered Danish that belongs in a French bakery. But I’m still working on fighting my perfectionism. So I accepted the fact that these rhubarb danishes would be more rustic.

Just as delicious though. While my butter chilled, I made pastry cream. As I mentioned, I didn’t want to make an astringent citrus-forward pastry cream because of the sharpness of the rhubarb. It needed to be on the sweet and herbaceous side to really complement the sourness. So I began banging my leftover lemongrass on the counter with the back of my knife to release the oils. I heated cream in a stock pot and added my lemongrass. When it boiled, I turned off the heat and let it infuse for a bit. I should have blended it all up to really get that punch of flavor. But it’s another lesson learned. The flavor of the lemongrass was very subtle. So I added vanilla and a little salt. 

Lemongrass Pastry Cream

When all the eggs and sugar and cream bubbled and thickened, I took it off the heat and added in a few tablespoons of butter. It always adds a silky, luxurious texture and helps the pastry cream thicken in the fridge. Mine was slightly loose, but totally workable. I scooped it all into a metal bowl and let it chill in the fridge. Then, I got back to my puff pastry. Working in layers of butter, both shredded and chopped, with a little water, until I had a brick of dough. All that was left was to let it chill and then roll it out. Fold it a couple times for those signature layers. And make my rhubarb danish come to life. 

So I took a break for lunch and watched some TV. I had some of my leftover khao soi, but it was too spicy for me again. I snacked on cheese and crackers as I continued to bake. The puff pastry sat on the counter for about 10 minutes to thaw and then I rolled it into a long rectangle. Folding it like a letter. Then, I did it again and it was complete. I wished I had added a couple more layers for good measure, but it still came out well.

Assembling Danishes

The only thing left to do was to roll out my dough, cut shapes, and assemble my danishes. Bake them and eat a rhubarb danish for an afternoon snack. I readied my pastry cream in a piping bag and cut my rhubarb down to size. I enjoyed rolling out my dough, which thawed quickly in the summer heat. Then, I measured and cut long rectangles. 

I made a “moat” of sorts around each rhubarb danish in order to contain the pastry cream. Just in case. And I hoped the edges would puff and rise. I spread pastry cream into each rectangle and placed three stalks of rhubarb on each danish. Before baking them, I preheated the oven and popped them into the freezer to get cold. And finally, I brushed the rhubarb pieces with maple syrup and baked them. A delicious caramelized pastry smell filled the kitchen. With a hint of vanilla-kissed pastry cream and sour rhubarb. When they came out, the edges were golden brown and flaky. The rhubarb was a little more cooked than what I imagined, but fuck perfectionism. The pastry cream thickened and stayed in its place. All was well.

Sour + Sweet Danishes

Still, after inundating myself with videos of gourmet pastries on social media all week, I doubted my creation. They were flat, both in shape and color. I imagined a thicker base and a heartier, less-cooked rhubarb crown. But they reminded me of my favorite Italian bakery pastry. The rough puff pastry was delicious and flaky, but I wanted an herb for garnish or some grand edible flower or decoration. But it was late in the day and I was tired. Instead of pushing myself towards an unobtainable standard of perfection and comparing myself to others, I decided to be happy with my creation. And to eat a rhubarb danish as a reward.

My first bite was warm and had a delicious ooze of pastry cream. The rhubarb was intensely sour and soft and immediately mellowed with the taste of the sweet cream. The pastry itself was caramelized and buttery. I could have rolled the dough thicker for a more substantial bite, but I was happy. The touch of maple added sweetness to the rhubarb and I enjoyed the hint of herbaceous lemongrass in each bite. The pastry cream was probably my favorite part. And I wanted to spoon more on top. In the end, I was very happy with my rhubarb danishes and felt overjoyed to enjoy rhubarb again. To celebrate summer and relaxation.

Growing + Learning

And the accomplishment of surviving my first couple weeks of work. As an anxious, self-critical person. My life has felt more balanced. Adventurous. And I’m learning a lot. Meeting new people. So all is well. I’m excited to see how far I can go, and grow, both as a person and as an artist. And as a cooking expert in a cooking haven 3 days a week. Also to see my plants grow and nourish my family for months to come. My thumb is getting greener.

I’m remembering how much I love talking to people and helping them. And maybe that quality is as important as my talent for cooking. My soul is fed but I’m also able to find time alone. To be creative. So I’m grateful for the life I’m living. For the summer sun. And the bounty of fresh produce in Maine. I hope to have an update soon on my first home-grown flowers. It’s been raining. So they’re happy too.

Thank you for reading! If you enjoy my paintings and recipes, be sure to check out my Etsy shop for 100’s of recipe cards and art prints. Use code THEFORKEDRING for 25% off. Until next time!

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Rhubarb Danish with Lemongrass Pastry Cream

Rough puff pastry filled with lemongrass cream and roasted rhubarb.

Course Breakfast, Dessert

Cuisine American

Keyword danish, pastry cream, rhubarb

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author theforkedring

Ingredients

• 2 large sheets puff pastry
• 5 egg yolks
• 2/3 cup white sugar
• 1/2 tsp kosher salt
• 1 tbsp corn starch
• 1 cup heavy cream
• 1/2 cup coconut milk
• 1 stock lemongrass, chopped
• 8 tbsp unsalted butter
• 2 lbs fresh rhubarb
• 1/4 cup real maple syrup

Instructions

• Combine egg yolks, sugar, kosher salt, and corn starch in a heat-proof bowl. Whisk thoroughly until pale and fluffy.
• In a medium stock pot, heat lemongrass in 2 tbsp butter over medium heat until softened. Turn heat up to medium-high and add heavy cream and coconut milk.
• Blend lemongrass and creams in a high speed, heat-proof blender (or with an immersion blender) for 1-2 minutes.
• Strain cream into a clean sauce pot through a fine mesh sieve or chinois. Heat until bubbling over medium heat
• Remove cream from heat and slowly incorporate into the egg yolk mixture, whisking constantly. Once all the liquid is added, transfer it all back to the sauce pot.
• Heat cream mixture over medium-high heat and stir constantly for 5-10 minutes until thickened. Remove from hat and add 6 tbsp cold butter.
• Let pastry cream cool in an air-tight container for at least 30-60 minutes to firm up.
• Preheat oven to 425°F. Roll puff pastry into 2 large sheets, about 15″ x 10″. Cut into 3 large rectangles each.
• Spoon pastry cream in the middle of each rectangle, leaving a 1/2" border on each. Then, cut rhubarb down to the size of the inside rectangle and place three stalks on each pastry.
• Brush each trio of rhubarb with maple syrup. Bake for 20-25 minutes until golden brown.

Notes

• You can use a sprinkling of brown sugar instead of maple syrup if you don’t have any on hand. 
• When making homemade puff pastry, make sure to roll the dough to 1/2″ thick.
• Always wash and dry your rhubarb before using it.