Save Room For Dessert With Jared Rubin Of Meadowsweet

Rubin's background is in advertising, but after college and a start in Chicago, he decided he was in the wrong business. After spending time bartending and eating his way through Europe, Rubin attended pastry school.

Rubin's expertise in ice cream and sorbet-making is shown off with this delicious blueberry sorbet.

For the crust, Rubin combined toasted coconut, graham cracker crumbs, and butter. The crust is then lined with raspberry jam and filled with coconut ice cream.

The pie is also topped with coconut. Rubin says of finding inspiration for his desserts, "Sometimes it's a meal. Sometimes it's a cookbook. Sometimes it's going to the market and seeing the first grapes or smelling some beautiful cantaloupes. Sometimes you have an idea and sometimes it's stupid.  But you go back and forth with a good friend or your colleagues and you mutter to yourself all day until the idea finally hits, maybe that day, maybe that night at the bar or maybe a week later."

The galette gets cinnamon ice cream on the side. When asked what his favorite ingredients to work with are, Rubin has a hard time choosing. "Meyer lemons, lemon verbena, anything from the bar, coffee, olive oil, milk chocolate, blood oranges, rhubarb, blueberries, Jet-Puffed marshmallows, Concord grapes, peanut butter, Mexican Coke, red wine or anything citrus," he says.