Rhubarbamom Crisp Ice Cream

Week four already! Is it just me or did the month fly by? For our last ice cream adventure in National Ice Cream Month, I’ve saved my favorite of this year’s collection.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

I had actually set out to make another recipe (which I may still revisit another time), but lost motivation with that one after coming across the pairing of rhubarb and cardamom. I am a huge cardamom fan (second only to cinnamon) and I love the twist it brings to otherwise classic desserts. Rhubarb pie and crisp are two of my favorite things, and I personally prefer the filling unadulterated by an accompanying fruit. Tart rhubarb and a side of ice cream are a match made in delicious heaven, so I decided to roll the whole thing into one. Inspired in name by the Rhubarbian cocktail at Nordic Brewworks, rhubarbamom crisp ice cream was born.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

An easy rhubarb cardamom compote is the major component of this particular ice cream. Smooth, tart, and just a little spicy, it would be just as great on toast or pancakes as it is swirled into this creamy dessert. It’s also an excellent way to use up last year’s rhubarb to make room for this year’s new crop.

I mixed my standard ice cream base with a generous amount of compote, choosing not to add additional sugar. This results in a lovely tart finish, but does have the side effect of the ice cream freezing rather harder than usual. You can definitely increase the sugar if you prefer a sweeter dessert or simply want to be able to enjoy the finished product straight out of the freezer.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

To accompany the creamy ice cream and tart compote, I baked a small batch of oatmeal crisp topping. Baked slightly crispier than you might prefer solo, it softens slightly amidst the ice cream into the perfect crunchy and creamy combination. It’s addicting on its own so do your best not to eat all straight off the pan while it cools.

rhubarbamo_crisp_ice_cream_4

After the ice cream churns, you’ll layer it into the container with extra compote and the crumbled topping before freezing. The pretty swirl and crispy oatmeal found in every bite are not only visually pleasing, but superbly delicious. If desired, top with a dollop of addition compote and crisp, and enjoy as the perfect end to a hot summer day.

Rhubarbamom Crisp Ice Cream

Makes about 6 cups

Ingredients

2 cups heavy whipping cream
2 cups rhubarb cardamom compote, divided (below)
1 cup half and half
1/2 cup egg beaters
1/4 cup sugar, optional1
1 cup oatmeal crisp topping (below)

Directions

  1. In a medium bowl, whisk together cream, half and half, egg beaters, and 1 1/2 cups rhubarb cardamom compote. Taste, and add sugar if desired.
  2. Chill until completely cooled, at least four fours. Place a freezer-safe bowl into your freezer.
  3. Freeze mixture according to your ice cream maker’s directions.
  4. Spoon 1/4 of the mixture into your chilled container. Drizzle with a spoonful of additional rhubarb cardamom compote and 1/4 cup oatmeal crisp topping.
  5. Repeat layers with remaining ice cream, then freeze until firm.
  6. Soften on the counter for about 20 minutes prior to serving.

Notes

I personally did not add more sugar because I like my rhubarb desserts to be quite tart. If you prefer a sweeter experience or don’t want the ice cream to freeze quite so hard, add the extra amount.

Rhubarb Cardamom Compote

Makes about 2 cups

Ingredients

4 cups frozen rhubarb, thawed and drained
1 cup sugar
1 tsp lemon juice
6-10 cardamom pods, seeded
1/2 tsp cinnamon

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Heat over medium, stirring often, until rhubarb is softened and breaks apart.
  3. Use an immersion blender to puree the compote until smooth.
  4. Let cool on the counter briefly, then store in the refrigerator until ready to use.

Notes

Words

Oatmeal Crisp Topping

Makes about 2 cups

Ingredients

1/2 cup flour
1/2 cup old-fashioned oats (not quick oats)
1/2 cup brown sugar (not packed)
1/2 tsp cinnamon
1/4 tsp baking powder

1/2 cup butter, cold

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a silicon mat or parchment paper.
  2. In a large bowl, whisk together all the dry ingredients.
  3. Use a box grater to grate cold butter directly into the bowl (or dice it by hand and add it).
  4. Mix together with your hands, mashing the butter into the flour mixture until well combined.
  5. Crumble onto prepared baking sheet, then bake 10-15 minutes or until lightly browned.
  6. Let cool completely, then crumble into an airtight container and store on the counter until ready to use.

Raspberry Rhubarb Freezer Jam

Welcome to September! We’ve had a couple of cool mornings here in Montana and it gives me hope that fall is on the way. I love sunny days but I could do without the sweltering heat and smoky skies, so some days in the 60s would be fantastic.

August flew by with a trip to Alaska for the Skinny Raven half marathon in Anchorage and to visit my parents in Juneau. I ran the race with a high school friend and it was easily one of my most fun (and nearly my fastest) race ever. Although it was a fairly rainy 10 days, I had a great time seeing my friends and family and making jam.

Skinny Raven Half

Luckily for you my mom doesn’t believe in secret recipes so I can share it here. This is my family’s favorite jam and an annual tradition. We typically use any leftover packages of last year’s rhubarb which is a great way to make space in the freezer. As rhubarb is one of the few foods that actually thrives in Juneau, it is usually quite plentiful. I love rhubarb in almost any form, but raspberry is one of its most complementary flavors.

Raspberry Rhubarb Freezer Jam {{Baking Bytes}}

Sour rhubarb and tart raspberries are tamed with an admittedly copious amount of sugar. Jam is rarely healthy and this one is no exception, but a small amount goes a long way and it’s much too delicious to bother counting calories. Never made jam before? A little intimidated? Never fear! A Jell-O base makes it an easy recipe for newbies and since it’s a freezer jam there’s no stress about proper canning practices. Just boil, pour, and freeze – easy peasy.

Raspberry Rhubarb Freezer Jam {{Baking Bytes}}

I always tend towards the more tart jams, I’ll take blackberry or huckleberry over strawberry or grape any day, but this is my absolute favorite. Excellent as a solo condiment or contrasting with peanut butter, it is sure to fill all your jam needs. Besides the normal uses of toast and PB&J, it’s also great with yogurt or ice cream (especially if your batch turns out a little runny for some reason). Honestly, you can’t go wrong with this jam and I highly  suggest you clear some space in your freezer and get to it.

Raspberry Rhubarb Freezer Jam {{Baking Bytes}}

A perfect balance of sweet and sour, a beautiful rich color, and an easy recipe are sure to add a go-to recipe to your repertoire.

Raspberry Rhubarb Freezer jam
Makes about 4 pints

Ingredients

5 cups chopped rhubarb
4 cups sugar

12 oz frozen raspberries2

3 or 6 oz package raspberry Jell-O3

Directions

  1. Combine sugar and rhubarb in a large pot, stirring until rhubarb is well coated. Let sit on the counter for about 2 hours.
  2. Afterward, clean and boil your canning jars, lids, and rings to clean and prepare them for the jam.
  3. Boil rhubarb and sugar for at least 10 minutes (rhubarb should be soft).
  4. Stir in the raspberries and return to a boil.
  5. Add the Jell-O and stir until completely dissolved.
  6. Pour hot jam immediately into canning jars, then put the lid on each one. Leave the rings off.
  7. Let cool on the counter until they are comfortable to touch. If the lids don’t all pop, it’s okay. Screw the rings on the jars and store in the freezer until ready to use. Refrigerate after opening; it lasts a long time in the fridge.
  8. Enjoy on toast, muffins, cornbread, ice cream, yogurt, in a sandwich or with a spoon. Makes a great gift also!

Notes

Fresh or frozen. Great way to use up last year’s crop!

A little more or less is fine if you don’t see packages of exactly 12 oz, although it will vary your total yield slightly.

Use the small size for fresh rhubarb, and the large size for frozen. It doesn’t super matter which one, but it could be a little runny with a small package and frozen rhubarb. If you *need* thicker jam, definitely use the larger box size.

Rhubarb Pie

Happy Labor Day! Today’s post is short and sweet so you can get right to the part where you decide to make it, pronto. =)

While I was home in Alaska, my mom made a delicious rhubarb pie. Back in Montana a couple of weeks later, a discussion with a coworker about the best flavors of pie (he was all wrong) prompted me to make another.

Rhubarb Pie

Unlike most rhubarb pies, this one contains no competing nor complimentary flavors. Purely rhubarb (and sugar, of course) it’s quite tart, very filling, and incredibly delicious. On its own for breakfast, or with ice cream for dessert, this pie is great both warm or cold and doesn’t taste nearly as sugary as the standard fruit pies. Furthermore, as the filling isn’t at all runny, it produces beautiful slices for plating.

Rhubarb Pie

Since there’s no peeling involved, if you’re using a bag of chopped rhubarb out of the freezer (as I did) this is possibly the easiest summer pie you can make. And even if you’re using this year’s rhubarb harvest, chopping rhubarb never seems to be as much work as peeling and slicing apples or peaches. Especially if you “cheat” and use a pre-made crust, as that’s probably the most time-consuming part of the process. (I won’t judge you…much.) Its simplicity makes it my new go-to summer pie, although I’m sure I’ll make it all year around.

It keeps well on the counter for several days and is sure to please any palate that likes rhubarb. If you’re looking for a particularly easy summer pie, this one is a fabulous option.

Rhubarb PieRhubarb Pie

Adapted from Carol
Makes one 9″ pie

Ingredients

Pastry for a 9″, double-crust pie

3/4 cup flour
1.5 cups sugar

5 cups chopped rhubarb (1/2″ pieces)1

Cinnamon & sugar, to taste (optional)

Directions

  1. Move your oven rack to its lowest position and preheat the oven to 450 degrees Fahrenheit.
  2. Layer the bottom crust in a pie plate and trim the edges to 1″ larger than the plate.
  3. In a small bowl, whisk together flour and sugar. Layer 1/4 of the flour mixture on top of the pie crust.
  4. Heap the rhubarb into the pie plate and cover with the remaining flour/sugar mixture.
  5. Cover with the top crust, sealing the edges and crimping, if desired. Cut vents in crust to allow steam to escape and sprinkle generously with the cinnamon and sugar.
  6. Bake (on the lowest rack) for 15 minutes, then reduce the oven to 350 degrees Fahrenheit and continue to bake for 45 minutes.
  7. Serve warm or cold, with whipped cream and/or à la mode, for breakfast or dessert. =)

Rhubarb Pie

Notes

Frozen rhubarb works beautifully in this pie, just let it thaw (at least mostly) and drain before you place it in the crust.

Strawberry-Rhubarb Pie

Growing up in Southeast Alaska doesn’t give a lot of edible gardening opportunities. One thing that grows surprisingly well, however, is rhubarb. Most people have trouble containing it and are constantly trying to pawn off stalks or plants on whoever will take them. Luckily, rhubarb is one of my favorite flavors. I am partial to the more tartly flavored jams and pies and rhubarb pairs well with a number of berries and other fruits. My favorite duos, however, are strawberry and raspberry.

Strawberry Rhubarb Pie

I basically live off our raspberry-rhubarb jam, and could eat strawberry-rhubarb pie for weeks without getting bored. With several bags of rhubarb in the freezer (courtesy of M’s parents in Oregon), and the need to use up my Costco supply of strawberries, a pie seemed in order. The tartness of rhubarb and the sweetness of strawberries, paired with just a hint of cinnamon, is fabulous on its own or with a side of vanilla ice cream. It keeps well in the fridge for nearly a week (it never lasts longer than that) and warms nicely in the microwave.

This pie would be a wonderful addition to a summer party or just your average evening, if you don’t want to share. (I wouldn’t blame you.)

Below find the recipe for a deep dish pie, along with my notes at the bottom. If you are using a regular-sized pie plate instead of deep dish, you may want to reduce to 4 cups rhubarb and 2-3 cups strawberries, to avoid having extra filling.

Deep Dish Strawberry-Rhubarb PieStrawberry Rhubarb Pie - Slice

Adapted from The Fiddlehead Cookbook

Ingredients

Pie crust for double-crust pie

4 1/2 cups rhubarb in 1/2″ slices
3-4 cups fresh strawberries, quartered

1/2 cup flour
1 1/3 cup sugar (or to taste)
1/2 tsp cinnamon

Directions

  1. Place rhubarb and strawberries in a large bowl.
  2. Whisk together dry ingredients in a small bowl.
  3. Preheat the oven to 400 degrees.
  4. Gently fold sugar mixture into the fruit until well mixed, and let sit for fifteen minutes.
  5. Pour filling into unbaked pie shell, mounding towards the center.
  6. Put on top crust and bake at 400 for 10 minutes.
  7. Reduce heat to 375 and bake for an additional 40-60 minutes, until juices are bubbling and rhubarb is tender.
  8. Let cool on the counter until pie plate can be safely picked up with bare hands, and then place in the fridge to store. Keeps well for a week in the fridge.

Strawberry Rhubarb Pie - EdgeNotes

  • If using frozen rhubarb, allow to thaw and drain while you make the pie crust and prepare everything else.
  • I used the full amount of sugar, but use more or less according to your preference.
  • I like to place a cookie sheet on the shelf below the pie in order to catch overflow when baking.
  • A deep dish pie plate will likely need the longer range of baking time, whereas a regular pie plate should be done closer to the short end.
  • If it looks runny when you pull it out of the oven, that’s okay. It will solidify some when it cools, especially in the fridge.