Creamy Strawberry Rhubarb Icebox Cake with Crunchy Brittle | Sweet Heat with Rick Martinez | Food52

Rick Martinez returns for another Sweet Heat in Food52’s NYC studio to make a treat, perfect for spring, a mascarpone strawberry rhubarb icebox cake. Layer upon layer of creamy lemon-vanilla mascarpone, strawberry rhubarb jam, and crispy graham crackers chill together and are topped with nutty brittle to make an epic make-ahead dessert. GET THE RECIPE ►► https://f52.co/37hIfZE

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
Five Two Essential Saucepan: https://f52.co/3Ffu5os
Five Two by GreenPan Essential Stainless Steel Skillet: https://f52.co/3FeiCFL
Mosser Glass 3-Piece Colored Glass Mixing Bowl Set: https://f52.co/3FgbKHW
KitchenAid Professional 600 Series Bowl-Lift Stand Mixer: https://f52.co/3OXnBze
Mosser Vintage Glass Citrus Juicer: https://f52.co/3MOgozs
Five Two Essential Knives: https://f52.co/3s8F1Ph
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3qF3D1G

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VIDEO CHAPTERS
00:00:00 Intro
00:01:09 Let's jam
00:03:13 Whip up the base
00:05:53 Break up the brittle
00:07:23 Build the lovely layers
00:10:50 Unmold and behold

PREP TIME: 6 hours 30 minutes
COOK TIME: 40 minutes
MAKES: One 9-inch icebox cake

INGREDIENTS

Strawberry-Rhubarb Jam
1 1/2 pounds strawberries, hulled and quartered, divided
1 pound red ripe rhubarb, leaves trimmed and discarded, thinly sliced
1 1/2 cups granulated sugar
1 pinch kosher salt
3 wide strips orange zest
1 teaspoon freshly squeezed lemon juice, plus more if necessary

Icebox Cake, Pistachio Brittle & Assembly
8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
1 cup granulated sugar, divided
1 teaspoon finely grated lemon zest
1/2 vanilla bean pod, split and seeds scraped
2 1/2 cups heavy cream, chilled
48 Biscoff cookies or ginger snaps, or 12 sheets graham crackers
1/2 pound strawberries, hulled and quartered
3/4 cup raw shelled pistachios
1/4 cup raw pine nuts
1/4 cup honey
1/2 teaspoon kosher salt
1/4 cup freeze-dried strawberries, lightly crushed

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