We are enamored with these Rose Petal Sundaes by Briar Winters. We stumbled across Briar's company Marble & Milkweed online one day when we first opened, and quickly fell in love with her natural skincare products, perfumes, and teas. Just like Briar, we believe in the close connection between food and beauty. We sold her delicious skin butters at our shop- the cardamom one was our favorite. The scents of her products, made with top quality botanicals, are simply heavenly. We invited her to do a sundae, not only because of her Midas touch with anything rose related, but also because she used to be a pastry chef.
Rose Petal Sundaes
Victory Garden Rose Petal Goat Milk Gelato
1 can full-fat coconut milk, chilled overnight in the fridge
Handful of pistachios, chopped
1 lb rhubarb
3/4 cup sugar
1 vanilla bean, split and scraped
4-5 cardamom pods, crushed
Slice the rhubarb stalks into 1/8-1/4 inch slices, place in a non-reactive container, toss with sugar, vanilla bean and cardamom and let sit overnight or for a few hours, until a syrup is released. Place in a wide, shallow saucepan and heat very gently over low heat, stirring frequently (don’t take your eyes off these!) until the pieces are tender, but not falling apart. I prefer the rhubarb bits with a bit of firmness left in them to add texture to the composition. If there isn’t enough liquid for the pieces to just barely float in, add a dash more sugar and water. Remove from heat, strain off the liquid into a heat-proof container and spread the rhubarb pieces on a parchment-lined sheet tray to cool thoroughly. Once cool, recombine the syrup and the rhubarb pieces. Drizzle over your sundaes and save the extra for spooning over your granola and yogurt in the morning.
For the coconut cream, chill the whole can of full-fat coconut milk in the fridge overnight. To serve, open the can and scoop the thick cream off the top into a bowl (reserving the liquid at the bottom for another use) and whisk until smooth. A little powdered sugar can be added for sweetness, although I found that the rhubarb syrup in this sundae does the trick in that regard when everything is combined together. Spoon coconut cream over your sundae, and finish with a sprinkling of chopped pistachios.
Briar grew up in Washington State where her early experiences out of doors and in the garden inspired a continuing desire to live in harmony with the earth. After a decade spent in the pastry kitchen in New York City, she felt called to take her skill in seeking out and creating with exquisite raw materials in a new direction, channeling the energy in her work towards supporting health and well-being in the world.
She believes that there is a real kinship between the apothecary and the kitchen. Much of her work with Marble & Milkweed is informed by her culinary work (especially the intense focus on sourcing beautiful, pure botanical materials), the alchemy of scent, as well as by years of self-guided research in plant-based skin care.
The most rewarding part of her work is helping clients discover the endless potential for beauty and harmony in the relationship between skin, spirit, and the natural world. She strives to share this connection through the conscious choices in philosophy, ingredients and packaging that bring Marble & Milkweed to life.
When she's not at the studio, she can be found tending her community garden plot or walking the city in search of inspiration.
You can follow Briar on Instagram @marbleandmilkweed and on Twitter @marble_milkweed.
We have started a new series for our blog called the Victory Garden Sundae Series. The concept is to give you new and fun ideas to create sundaes with Victory Garden goat milk gelato at home, inspired by the recipes of artisans and chefs here in NYC and beyond. As we can often get stuck in our routines and flavor profiles, this series is meant to provide fresh takes on treating yourself to something unique. Feel free to copy, recreate, expand, and enjoy.