Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007). The Paris-based Lebovitz knows his way around ice cream and this very easy recipe proves it.
Together they’re proof that Strawberries and Rhubard are soul mates. The sweetness of the berries is perfect companion to the crisp, tartness of rhubarb. Rhubarb is sometimes called the ‘Pie Plant’ as its emergence this time of year seems to make every baker run out and put it to work. The strawberries are particularly welcome this year after what was likely the worst winter in memory in the East.
You can start the ice cream first so that the berries have time to release their juices. Then put together the dough in your pie plate. While those two rest, take on the rhubarb filling and the crumble topping. Then while the Crumble bakes in the oven, complete the ice cream recipe.
Without further ado, here are the two recipes:
Martha Stewart’s Recipe for Rhubard Crumble Pie
Pie Dough (Follow the instructions on this post to make it:http://chewingthefat.us.com/2014/08/john-barricellis-lemon-meringue-tart.html
Or use your favorite prepared crust (skipping steps 1 and 2 if you do)
All-Purpose Flour, for dusting
1 ¾ lbs (about 6 cups) rhubarb, ends trimmed, stalks cut crosswise
into ¾ inch pieces.
1 cup Sugar
2 tbsp. Cornstarch
Pinch of Salt
For the Crumble Topping:
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons cold unsalted butter (cut into small pieces)
1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
Now assemble the pie:
1. Place the pie dough on a floured piece of parchment paper. Using
your knuckles, press edges of dough to help prevent cracking. Roll out
dough to a 14-inch round.
2. Use the parchment to lift and wrap dough around rolling pin;
carefully unroll over a 9-inch pie plate. Gently fit dough into bottom
and sides of plate, being careful not to stretch or tear. Using kitchen
shears, trim dough to a 1-inch overhang; fold under, and press gently
to seal. Crimp edges if desired. Refrigerate 1 hour.
3. Preheat oven to 400 degrees. with rack in lowest level. In a large
bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell, sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking
sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until
topping is browned and crust is lightly browned, about 1 1/2 hours. (If
topping or crust begins to brown too quickly, tent with foil.) Cool
completely before serving with a scoop of ice cream.
Recipe for David Lebovitz’ Strawberry Sour Cream Ice Cream
Makes about 1 1/4 quarts
1 lb fresh strawberries
3/4 C sugar
1 T vodka or kirsch
1 C sour cream
1 C heavy cream
1/2 t lemon juice
1. Hull and slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir a few times to help the sugar dissolve and coat the fruit. Let stand at room temperature for 1 hour, stirring occasionally.
2. Place the strawberries and their juices in the bowl of a food processor or blender and puree the mixture. Add the sour cream, heavy cream and lemon juice and blend until almost smooth. Refrigerate until thoroughly chilled.
3. Freeze in your ice cream maker according to manufacturer’s instructions. Pour into a container, press a piece of plastic onto the surface, cover and freeze to firm up.
