Seamus Mullen’s Farmer Cheese with Ginger-Rhubarb Confiture

A tasty treat from our friend Chef Seamus Mullen: Farmer Cheese with Ginger-Rhubarb Confiture and Marcona Almonds. Created for 2017’s South Beach Wine & Food Festival®.

Servings: 4 servings


  1. In a large mixing bowl, combine Farmer’s cheese and honey and whisk together until fully incorporated.
  2. For the Confiture: In a medium sized sauce-pot, heat the butter over medium heat until foamy, then add the rhubarb, ginger and star anise and sauté until it begins to soften, about 5 minutes.
  3. Add enough water to just cover the rhubarb mixture. Reduce to a simmer and cook until rhubarb breaks apart into compote, about 7-10 minutes. Adjust seasoning with rosewater and honey or maple syrup.
  4. Serve 4 oz of cheese mixture in a small bowl. Top with a dollop of confiture and finish with a sprinkle of Marcona almonds.