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Aquavit chef and author Marcus Samuelsson takes to the kitchen with Isaac to whip up a summer favorite! See below for the full recipe and click here to buy Marcus’ new book, The New American Table. Like the looks of those pots and pans Isaac and Marcus are using? Check out Marcus’ line of cookware, Marcus Cookware, by clicking here!

Rhubarb-Raspberry Pudding

Serves 12

Ingredients:

1/3 cup granulated sugar

1 1/2 teaspoons corn starch

1/2-inch piece ginger, peeled and finely chopped

1 1/2 cups fresh raspberries

2 cups chopped rhubarb (approx. 3 stalks)

Zest of 1 lemon

1/2 vanilla bean

1 cup unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, at room temperature

1/2 cup sour cream, at room temperature

Directions:

  • Preheat oven to 400 degrees F. Butter an 8-inch square baking dish. Set aside.



  • Bring the sugar, corn starch, ginger, and 1/4 cup of water to a boil in a large saucepan over medium heat. Add the raspberries, rhubarb, and lemon zest. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the pan. Add the vanilla bean. Reduce the heat to a simmer and cook until the raspberries and rhubarb start to release their liquid and break down slightly, about 2 minutes. Remove and discard the vanilla bean. Remove from the heat.



  • Sift together the flour, baking powder, and salt. Set aside.


  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and brown sugar until light and fluffy, about 2 minutes. Add the egg and mix to combine. With the mixer turned to low, add the flour mixture and sour cream, alternating between the two. Mix until completely combined. Fold in half of the rhubarb-and-raspberries mixture. Pour into the prepared baking dish and top wiht teh remaining rhubarb-and-raspberries mixture.


  • Bake for 30 minutes, or until the pudding pulls away from teh sides of the pan and the surface is golden. Remove from the oven and let rest for 10 minutes before serving. To serve, cut into 12 pieces.


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