Rhubarb is tasty in more than just pies

The coming of spring brings the beginning of rhubarb season. Known for its popularity in pies, this vegetable tastes great in a variety of other desserts. Chef David Guas, executive pastry chef of the Washington, D.C. restaurants DC Coast and Ceiba, has drawn on his Cuban and New Orleanian heritage and created unique and mouth-pleasing rhubarb desserts. He was invited on "Today" to share these recipes.

Rhubarb and White Chocolate Spring Trifle
Rhubarb Compote

2 rhubarb stalks
Zest of 1 orange
2 tablespoons sugar
2 tablespoons grenadine
1 tablespoon cornstarch

Combine all ingredients in a mixing bowl and mix together with a rubber spatula.  Add all ingredients to a pre-heated sauté pan and cook over medium heat for about 1 minute.  Remove from heat, cover the pan with foil, and allow to rest for 10 minutes, covered.  Remove foil and transfer to sheet tray to allow the mixture to cool quickly.  This may be refrigerated for 20 minutes prior to assembly.

Sponge Cake

8 egg yolks
6 ounces, divided, granulated sugar (or 10 tablespoons, divided)
8 egg whites
6 ounces all-purpose flour (or 1 cup), sifted
1 recipe soaking syrup (see below)

Pre-heat oven to 400 degrees Fahrenheit. To a large mixing bowl, add egg yolks and 3 ounces (or 5 tablespoons) sugar and whip on high speed, using an electric mixer with a whisk attachment, until mixture turns pale and increases in volume, approximately 5 minutes.  Set aside.

In another large mixing bowl, combine egg whites and remaining sugar and whip on high speed, using an electric mixer with a whisk attachment, until medium to stiff peaks form.  Fold the egg white mixture into the whipped egg yolk mixture.  Fold in sifted flour.

Spread mixture out onto a 16.5 x 12 baking sheet lined with parchment paper and sprayed with pan release.  Bake for 8 to 10 minutes until golden brown on top.  Remove from oven, turn onto cooling rack, and cool for 5 minutes.  Brush with soaking syrup (see below) and allow to cool completely before cutting for final assembly.  Reserve remaining soaking syrup for final assembly.

Soaking Syrup

3/4 cup water
6 tablespoons granulated sugar
3 tablespoons Stoli Vanilla

In a saucepot, bring water and sugar to a boil.  Remove from heat and allow this simple syrup to cool at room temperature.

Mix 1/2 cup simple syrup with Stoli Vanilla to create soaking syrup.

White Chocolate Mousse

8 egg yolks
1/4 cup sugar
1/4 cup Grand Marnier
1/4 cup water
2 teaspoons lemon juice
6 ounces white chocolate
2 cups heavy cream

Whisk egg yolks and sugar together in a medium stainless steel mixing bowl.  Stir in the Grand Marnier, water, and lemon juice.  Place the bowl over a pot of simmering water.  Whisk the eggs quickly until the mixture becomes thick and doubles in volume (a couple of minutes).

Remove the bowl from heat and whisk in the white chocolate until smooth.  Allow to cool to room temperature, stirring occasionally.

Whip the cream using an electric mixer until soft to medium peaks form. Fold into the chocolate mixture with a rubber spatula.

Assembly
Cut circle of sponge cake to fit at the bottom of an eight-ounce glass (designed for ice cream, trifle, sundaes, etc.) and place it in bottom of glass.  Drizzle additional syrup onto the circle of cake.  Top the cake with a 2-ounce scoop of mousse, using the back of a spoon to spread the mixture evenly.  Then sprinkle approximately 1 tablespoon of rhubarb compote onto the mousse.  Repeat once more, starting with a layer of cake (the size of this will likely be different than the first, assuming the glass has sloped sides), then mousse, and ending with the rhubarb compote.  Garnish with a chiffonade of fresh mint or basil and some rhubarb chips (see below).

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