Cooking with Suhru: Baked Brie with Rhubarb Jam & Merlot
With Spring upon us and the first of the seasonal produce beginning to hit the farm stands it seemed only right to showcase rhubarb in this week's recipe! So I have combined two of my favorite recipes into one this week and paired it with a glass of Merlot, the perfect dish to wow at a dinner party or savor on your own for a deliciously, decadent night in!
Rhubarb is a fruit that most people don't cook with other than in pies. And while it does make a particularly delicious addition to a fruit pie, my favorite way of preparing it has always been homemade rhubarb jam.
Every Spring I patiently await the opening of Wickhams Fruit Farm farmstand which signals the arrival of rhubarb season! You can regularly (at least once a week) find me walking across the street from the Tasting House with bags bursting with rhubarb in hand. I make rhubarb jam by the gallon in the Spring, can it and squirrel it away for the rest of the year spreading it on toast, pouring over my oatmeal, enjoying with ice cream, or just eating it by the spoonful! The tangy tartness of rhubarb paired with the sweetness of raspberries or strawberries makes for the perfect balance of tart and sweet. Pour it on top of a rich, ooey gooey, decadent baked brie and you can't lose!
Baked Brie with Rhubarb Jam
- 10 stalks fresh rhubarb, chopped
- 1 pint raspberries (or strawberries)
- 1/2 lemon, juiced
- 1/2 cup sugar
- 1/2 cup water
- 1 TBSP cornstarch, dissolved in water
- brie wheel
- puff pastry sheet
- 1/4 cup walnuts, chopped
- 1 TBSP butter, melted
- 1 bottle of T'Jara Merlot
- Wash the rhubarb stalks and raspberries and let air dry. While the fruit is drying, cut off the top and bottom few inches of your rhubarb stalks and discard the ends. Lay the middle section of the stalk lengthwise across your cutting board and cut widthwise into small pieces.
- Combine chopped rhubarb, raspberries, lemon juice, sugar, and water into a saucepan and cook on medium heat for 30 minutes or until the rhubarb has broken down and all is well combined.
- While the fruit is cooking, make a cornstarch slurry combining the cornstarch in 2 TBSP water.
- When the rhubarb mixture is finished cooking, pour the cornstarch slurry into your rhubarb mixture and stir on high heat until the fruit mixture begins to thicken.
- Remove from heat and let cool. Once room temperature, pour fruit jam into a jar and refrigerate until ready to use.
- When you are ready to make your baked brie, remove puff pastry from the fridge and let warm up on the counter for at least an hour. While the pastry is warming, chop walnuts and set aside.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out your puff pastry into a sheet on your cutting board and place the wheel of brie in the center. Using a sharp knife, score the top of the brie creating a lattice of cuts half way through the cheese. Sprinkle chopped walnuts on top of the scored brie, putting a few nuts aside.
- Fold the puff pastry over the top of the brie one corner at a time, brushing melted butter on the corners of the puff pastry to ensure the sheets stick together.
- Once all four corners of the puff pastry have been wrapped around the brie, flip the brie over and place it on your parchment paper lined baking sheet. Brush the exterior with the remaining melted butter and sprinkle the top with remaining chopped walnuts.
- Bake at 425 degrees Fahrenheit for 25 minutes or until the pastry is golden brown.
- Remove from the oven and let cool for 5-10 minutes. Serve topped with raspberry rhubarb jam and crackers. Pair a bottle of T'Jara Merlot (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Tasting House to pick up a T'Jara Merlot or a bottle of your favorite wine, then run across the street to Wickhams Fruit Farm for some fresh rhubarb and get cooking!