Happy Tuesday Ya’ll and a BIG “Happy belated Mother’s Day” to all you mamma’s out there! This was my second Mother’s Day and I felt extremely blessed. Being Oliver’s mamma is probably the best thing that’s ever happened to me. I couldn’t ask for a sweeter, cuter, cuddlier human being in my life. He is honestly so precious. Nothing else screams “Mother’s Day dessert” to me more then strawberry shortcakes. Maybe because it’s spring time and fruit is in season. Maybe it’s because they are so pretty and elegant. Or maybe it’s because it’s one of the only desserts my mom made us as kids that did not come out of a box. (Sorry mom) It’s a real wonder how on earth I ended up as a Pastry Chef.
Happy Friday everyone! What a weird place in time we are in right now. Our whole world is shut down. It’s Spring, 60 degrees out, and everyone is ordered to stay at home until MAY. What!? Currently my situation is a lot like most of the world where my job was deemed “non essential” and I’m currently unemployed. At first I was super upset and didn’t know what on earth I was gonna do with myself. But, it didn’t take me long to find the greater good in things.
Rhubarb is either a love or hate thing and I feel like most people don’t like it for its tartness. If you’re a hater, I …
Okay, I know these look super complicated but I promise you, these cheesecakes are SUPER simple.
Why? No bake.
There is no cooking involved. Well mostly. The rhubarb on top is cooked in simple syrup for 20 seconds. But that hardly counts, right?
The trickiest part of these cheesecakes is peeling the strips of rhubarb off. You really have to press hard against the stalk using a potato peeler. I personally found it easier to peel that colored outside layer off. Then start your peeling. Sometimes you don’t get a hood strip. Don’t fret. Just keep going. Get more stalks then you think you’ll need. I tried to get some greener and some dark red so I could make the ombre effect. I thought this looked the best.