05 June 2006

Great Dessert

Upon arrival back to Rhode Island after vacation we cut some of our Rhubarb, the wife made a crisp while I made buttermilk ice cream.

The Rhurbarb Crisp Recipe we got from Sara Moulton

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
1 cup sugar
1 1/4 cup all purpose flour
1 teaspoon cinnamon
1 cup firmly packed brown sugar
1/2 cup old-fashion rolled oats
1/2 cup unsalted butter (1 stick), melted but not hot
Vanilla ice cream

Preheat oven to 375 degrees F.
In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream.

The ice cream we got from the June 2002 Bon Appetit installment. The recipe came from Asher Restaurant in Rosewell, GA. (which doesnt appear to be in business anymore.)

1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk

Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

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