Save Room for Dessert with Jared Rubin of Meadowsweet

Check out our photos of the Brooklyn pastry chef at work

Save Room for Dessert with Jared Rubin of Meadowsweet

Jane Bruce

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.

Sweet Corn

Jane Bruce

The cake is soaked in the leches that have been infused with corn kernels and cobs, and topped with unsweetened whipped cream.

Blueberries

Jane Bruce

The blueberries are tossed in a blueberry-lime compote before being plated. 

Blueberry Sorbet

Jane Bruce

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

Sweet Corn Tres Leches

Jane Bruce

The popcorn is caramelized in sugar, butter, and a little cayenne pepper for a kick. "I've tried to not repeat myself. Mostly in line with that, I keep attempting new desserts. This is the first tres leches I've ever made, let alone put on a menu," Rubin explains.

Ice Cream Pie

Jane Bruce

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.

Raspberries

Jane Bruce

Sliced raspberries go around the plate.

Toasted Coconut

Jane Bruce

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."

Coconut Ice Cream Pie

Jane Bruce

The simple pie of just coconut and raspberry is light and fresh.

Almond Crumble

Jane Bruce

Crushed almond is served alongside the sugarplum galette.

Cinnamon Ice Cream

Jane Bruce

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. 

Sugar Plum Galette

Jane Bruce

A variety of plums are sweetened with fennel confit and hand-wrapped in a crust, served with almond crumble and cinnamon ice cream.