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.

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

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

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

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.

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.

Sliced raspberries go around the plate.

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

Crushed almond is served alongside the sugarplum galette.

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. 

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