Rhubarb Biscoff Icebox Cake
AuthorJulie
In a large saucepan, simmer the rhubarb and sugar for 10-15 minutes, until the rhubarb softens and breaks down. (If it’s fresh, a splash of water may help get it started.) Once you have a chunky sauce, set it aside to cool, then refrigerate until cold. (You can do this up to a week ahead of time.)
In a large bowl, beat 2 cups of the whipping cream with 2 Tbsp of the icing sugar and the vanilla until soft peaks form. Fold in the cooled rhubarb compote, leaving it swirly.
Line an 8x4-inch loaf pan – a high-sided one, if you have it – with plastic wrap. Spread some of the rhubarb fool over the bottom, then start spreading cookies with some of the fool and stacking them upright on their sides, in rows like books. (It doesn’t really matter how you arrange the cookies—just think of them as bricks, with the fool as mortar, and imagine what the resulting cross-section will look like.)
cookies, but shallower pans are only deep enough for one, though you could stack a few cookies flat to fill any extra space. End with a layer of cookies on the top, which will wind up as the base. Cover with plastic wrap and refrigerate or freeze. (It will be more stable if frozen, and can thaw a bit before slicing, or once slices are on plates.)
When it’s time to serve, whip the remaining cup of whipping cream with a tablespoon of icing sugar until soft-stiff peaks form. Invert the icebox cake onto a serving plate or cutting board. (If it’s frozen, you may need to let it sit for a few minutes, or place a warm cloth on the outside of the pan for a minute to help it release.) Remove the plastic wrap and spread or pipe the whipped cream all over the sides and top. If it’s frozen, let stand at room temperature for about 20 minutes to make it easier to slice.
Slice to serve and if you like, let the pieces stand on the plate for a few minutes to thaw before serving—they will keep their shape but be soft, like cookies and cream.
Ingredients
Directions
In a large saucepan, simmer the rhubarb and sugar for 10-15 minutes, until the rhubarb softens and breaks down. (If it’s fresh, a splash of water may help get it started.) Once you have a chunky sauce, set it aside to cool, then refrigerate until cold. (You can do this up to a week ahead of time.)
In a large bowl, beat 2 cups of the whipping cream with 2 Tbsp of the icing sugar and the vanilla until soft peaks form. Fold in the cooled rhubarb compote, leaving it swirly.
Line an 8x4-inch loaf pan – a high-sided one, if you have it – with plastic wrap. Spread some of the rhubarb fool over the bottom, then start spreading cookies with some of the fool and stacking them upright on their sides, in rows like books. (It doesn’t really matter how you arrange the cookies—just think of them as bricks, with the fool as mortar, and imagine what the resulting cross-section will look like.)
cookies, but shallower pans are only deep enough for one, though you could stack a few cookies flat to fill any extra space. End with a layer of cookies on the top, which will wind up as the base. Cover with plastic wrap and refrigerate or freeze. (It will be more stable if frozen, and can thaw a bit before slicing, or once slices are on plates.)
When it’s time to serve, whip the remaining cup of whipping cream with a tablespoon of icing sugar until soft-stiff peaks form. Invert the icebox cake onto a serving plate or cutting board. (If it’s frozen, you may need to let it sit for a few minutes, or place a warm cloth on the outside of the pan for a minute to help it release.) Remove the plastic wrap and spread or pipe the whipped cream all over the sides and top. If it’s frozen, let stand at room temperature for about 20 minutes to make it easier to slice.
Slice to serve and if you like, let the pieces stand on the plate for a few minutes to thaw before serving—they will keep their shape but be soft, like cookies and cream.
