Rhubarb Crisp With Buttermilk Ice Cream Recipes

RHUBARB SWIRL BUTTERMILK ICE CREAM

Steps:

• Place a medium-size metal bowl in the freezer to chill for at least 1 hour.
• In a separate medium bowl, whisk the egg yolks. In a large saucepan combine the cream, sugar and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves. Temper the eggs by gradually whisking half of the hot cream mixture into the yolks. Return the mixture back to the saucepan. Cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon when finger is drawn across, 2-3 minutes. Remove the saucepan from the heat.
• Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours.
• Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer for approximately 20 minutes until the rhubarb breaks down. Remove the pan from the heat and cool completely.
• Churn the mixture in the bowl of an ice cream maker, according to the manufacturer's instructions. Transfer half the ice cream to a freezer-safe container, top with a layer of rhubarb compote, add the remainder of the ice cream, then top again with more compote. User a skewer, chopstick or knife to swirl the layers together. Cover and freeze until firm, at least 6 hours.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

LAYERED RHUBARB CRISP

Steps:

• In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly., In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.

CHEF JOHN'S RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
• Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
• Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
• Bake in the preheated oven until golden and bubbling, about 35 minutes.

RHUBARB CRISP WITH BUTTERMILK ICE CREAM

Steps:

• For rhubarb:
• Preheat oven to 375°F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
• Meanwhile, prepare streusel:
• Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
• Serve crisps warm with a scoop of Buttermilk Ice Cream.

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

BUTTERMILK ICE CREAM

Steps:

• 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.)