Rhubarb Desserts
Today's dessert offerings deal with Rhubarb Desserts. Check out the Rhubarb Ice Cream With a Caramel Swirl, the Rhubarb-Almond Cake, and the rest of toay's yumminess. Enjoy!
RHUBARB CRISP
This is from Mark Bittman at The New York Times cooking enewsletter. For this recipe, Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "Rhubarb Crisp That Stands Up to Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1013147-rhubarb-crisp.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2-1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1-1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
RHUBARB MACAROON TART
This recipe is from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Total Time: 1-1/4 hours, plus cooling; Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Crust
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard
1-3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1-3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8-1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
RHUBARB-ALMOND CAKE
This is from Alison Roman, a Senior Food Editor for Bon Appetit. For this recipe, Alison wrote, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
Active Time: 40 minutes; Total Time: 2 hours; Makes 8 servings
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
RHUBARB CRISP
This yumminess is from Jeanine and Jack on their wonderful site, Love & Lemons. (Hint: If you've never checked out their site, now would be a great time to do so. Absolutely worth checking out!)
Anyway, this starts off, "Step aside, strawberry rhubarb pie! This rhubarb crisp recipe is my favorite spring dessert.
"I love it because it’s so easy (HUGE bonus points for not requiring pie crust), but it’s still completely delicious. A layer of fresh rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up beautifully on top. I’m personally incapable of eating it without a scoop of vanilla ice cream, but hey, you do you."
To read the rest of what Jeanine and Jack have written about this yumminess, and see the recipe on their site, go to https://www.loveandlemons.com/rhubarb-crisp/.
Prep Time: 15 minutes minutes; Cook Time: 15 minutes minutes; Total Time: 30 minutes minutes; Serves 6
Another note from the recipe: "Rhubarb's season is fleeting, lasting just from April through June. Make the most of it with this rhubarb crisp recipe! It's a delicious spring dessert, featuring a layer of tart, jammy rhubarb with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream for the perfect balance of sweet and tangy flavors."
Equipment
8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)
Ingredients
2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving
Topping
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup whole rolled oats
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup firm coconut oil, or butter
Instructions
Preheat the oven to 375°F and grease an 8x8-inch baking dish.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, 1/4 teaspoon at a time, until the mixture starts to hold together when pinched.
Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
RHUBARB CRISP
This is from Mark Bittman at The New York Times cooking enewsletter. For this recipe, Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."
Time: 1 hour; Yield: 6 to 8 servings
This was featured in "Rhubarb Crisp That Stands Up to Pie", and can be viewed online at https://cooking.nytimes.com/recipes/1013147-rhubarb-crisp.
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2-1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1-1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans
Preparation
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
RHUBARB MACAROON TART
This recipe is from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Total Time: 1-1/4 hours, plus cooling; Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Crust
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard
1-3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1-3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8-1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
RHUBARB-ALMOND CAKE
This is from Alison Roman, a Senior Food Editor for Bon Appetit. For this recipe, Alison wrote, "It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!"
Active Time: 40 minutes; Total Time: 2 hours; Makes 8 servings
To view this online, go to https://www.bonappetit.com/recipe/rhubarb-almond-cake.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1-1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 cup plain Greek yogurt or sour cream
Special Equipment
One 11x8" tart pan or one 9"-diameter tart pan with removable bottom
Preparation
Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
Do Ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
RHUBARB CRISP
This yumminess is from Jeanine and Jack on their wonderful site, Love & Lemons. (Hint: If you've never checked out their site, now would be a great time to do so. Absolutely worth checking out!)
Anyway, this starts off, "Step aside, strawberry rhubarb pie! This rhubarb crisp recipe is my favorite spring dessert.
"I love it because it’s so easy (HUGE bonus points for not requiring pie crust), but it’s still completely delicious. A layer of fresh rhubarb bakes to jammy, sweet-tart perfection, and a brown sugar and oat crumble crisps up beautifully on top. I’m personally incapable of eating it without a scoop of vanilla ice cream, but hey, you do you."
To read the rest of what Jeanine and Jack have written about this yumminess, and see the recipe on their site, go to https://www.loveandlemons.com/rhubarb-crisp/.
Prep Time: 15 minutes minutes; Cook Time: 15 minutes minutes; Total Time: 30 minutes minutes; Serves 6
Another note from the recipe: "Rhubarb's season is fleeting, lasting just from April through June. Make the most of it with this rhubarb crisp recipe! It's a delicious spring dessert, featuring a layer of tart, jammy rhubarb with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream for the perfect balance of sweet and tangy flavors."
Equipment
8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)
Ingredients
2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving
Topping
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup whole rolled oats
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup firm coconut oil, or butter
Instructions
Preheat the oven to 375°F and grease an 8x8-inch baking dish.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, 1/4 teaspoon at a time, until the mixture starts to hold together when pinched.
Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
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