Celery and Rhubarb Vacherin | Saveur

Ingredients

• 2 bunches young celery with leaves
• 1½ cups sugar
• Pinch kosher salt
• 4 egg whites, room temperature
• ⅓ cup granulated sugar
• ⅓ cup confectioners' sugar, sifted
• 1 drop Aftelier celery oil, optional
• ¼ cup heavy cream, whipped into stiff peaks
• 3 tbsp. gin, preferably Hendrick's
• 3 tbsp. granulated sugar
• 4 egg yolks
• 4 inner stalks celery, juiced (about ¼ cup)
• ½ cup heavy cream
• ½ cup crème fraîche
• ¼ cup mascarpone
• 9 tbsp. unsalted soft butter, plus more for greasing
• 1¾ cups almond flour
• 1 cup confectioners' sugar
• ¼ tsp. kosher salt
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• 1 tsp. granulated sugar
• 4 eggs, separated
• 4 lb. rhubarb, peeled if tough, sliced ¼" thick
• 4 cups granulated sugar
• ½ tsp. kosher salt