Monday, April 29, 2013

Rhubarb Crisp with Rosemary Ice cream

Tis the season for rhubarb, at least in Oregon. This is the time of year when I look forward to making rhubarb compote to mix in yogurt or breakfast oatmeal. Yet, our sluggish spring prevents Montana rhubarb from bursting forth for a few more weeks. I was hoping to wait until it was locally in season, but its recent accessibility in most grocery stores tempted me too greatly. So I suppose this recipe is meant for those in the lower states who are enjoying their abundant and locally sourced rhubarb. 

was originally going to make a rhubarb crisp with rosemary. However, because I believe that all crisps must be eaten with ice cream, I thought it'd be fun to experiment with another "savory" ice cream. I followed my thyme ice cream recipe, substituting rosemary for the thyme.

Rhubarb Crisp
adapted from The Minimalist

makes about 8 servings


about 2 1/2 lbs rhubarb, cut in 1 1/2-inch pieces (about 5 1/2 cups)
1/4 c packed brown sugar
zest of half an orange, about 1/2 tsp
1 Tbsp orange juice

Preheat oven to 375 degrees. Grease a 9-inch square baking pan with butter. Mix rhubarb, brown sugar, zest and juice in the baking pan. Set aside.

Grip for cutting butter

3/4 c packed brown sugar
1/2 c flour
1/2 c oats
1/2 tsp cinnamon
pinch of nutmeg
6 Tbsp cold butter, cubed
1/2 c almonds, coarsely chopped

Mix brown sugar, flour, oats, and spices in a medium-sized bowl. Cut in butter using a fork or two knives until evenly distributed and mixture sticks together when pinched. Alternatively, pulse in food processor. Stir in almonds. 

Spread crisp topping over rhubarb mixture and baking for about 45 minutes, or until golden brown and bubbly. Serve warm or cold with rosemary ice cream.

Rosemary Ice Cream

makes one quart

2 c cream
1 c whole milk
4 3-inch sprigs fresh rosemary
2 Tbsp honey
1/2 c sugar
1 tsp vanilla

Combine cream, milk, rosemary, honey, and sugar in a medium heavy-bottomed saucepan. Heat on medium-low stirring frequently until mixture begins to steam and form tiny bubbles on the edge of the pot, about 10 minutes. Do not boil. Remove from heat, cover and steep for 20 minutes. 

Strain the mixture into a bowl and stir in the vanilla. Refrigerate until very cold, about 4 hours to overnight. I sped up the process by having the bowl sit in a larger bowl of ice water in the fridge for about 2 hours.

Freeze in an ice cream machine according to the manufacturer's instructions.  Otherwise, follow David Lebovitz's simple instructions here for making ice cream in the freezer.

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