Tag Archives: crisp

Cherry-Rhubarb Mini Crisp with Sweet Basil Ice Cream

Just call me Goldilocks. You wouldn’t be the first.

Whenever I go to bake something I first need to make the decision on how much I want to make. You can see from my assortment of baking dishes that this isn’t always a straightforward choice. You make too much and you get tired of eating (no matter how tasty it is) after a few days. You make too little and the last bite comes all too quickly.

I made this crisp last Saturday evening, hours before leaving to go to a scientific conference (which is where I am currently…more on that later), so I went with the smallest of my choices – a perfectly-proportioned 1 1/2 cups. A small dessert is better than no dessert at all in my book.

And speaking of books, this recipe came from a new book that I am enamored with. Beautiful photography and whimsical writing – and foods categorized by color. Utterly delightful! I am a little jealous I didn’t think of it myself. With the intersection of rhubarb and cherry season I knew that I wanted to give this recipe a go.

I had been waiting for an opportunity to make Sweet Basil Ice Cream and this seemed like the perfect pairing. Sweet, herbal and bright green in striking contrast to the deep reds of the rhubarb and cherries. None of it is overly sweet and all the flavors really come through brilliantly.

Cherry-Rhubarb Mini Crisp
adjusted from Ripe, by Cheryl Sternman Rule
1 cup diced rhubarb
1/2 cup cherries, halved (pitted and de-stemmed)
2 teaspoons granulated sugar
1/2 teaspoon balsamic vinegar
1 1/2 tablespoons butter
2 1/2 tablespoons (33 grams) brown sugar
2 tablespoons (15 grams) flour
2 1/2 tablespoons (15 grams) oats
1/8 teaspoon cinnamon
pinch of salt
3 teaspoons pine nuts

Preheat oven to 375 degrees.

Toss together the rhubarb, cherries, sugar and balsamic vinegar. Pour into a small (1 1/2 cup) baking dish. In a food processor, combine butter, brown sugar, flour, oats, cinnamon and salt. Pulse ~35 times until dough starts to come together. Stir in pine nuts and crumble over top of rhubarb and cherries. Bake for 35 minutes in top third of oven. Let rest 10 minutes before eating.

Sweet Basil Ice Cream
from The Perfect Scoop, by David Lebowitz
makes ~1 pint
1/2 cup (12.5 grams) packed basil leaves
1/4 cup + 2 tablespoons (75 grams) granulated sugar
1/2 cup heavy cream
1 cup milk
pinch of salt
3 egg yolks

In a small food processor, grind the basil leaves with the sugar and 1/2 cup milk until the leaves are finely ground. Pour half the mixture into a large batter bowl and set a mesh strainer on top. Take the other half and put in a medium saucepan, add remaining milk, cream and salt. Heat until steam starts to rise from the dairy. Whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Scrape egg yolks and milk back into saucepan and heat until the mixture thickens. Pour the custard through the strainer and whisk into the basil-sugar-milk mixtures. Chill thoroughly. Freeze in your ice cream maker.

Roasted Rhu-Berry Crunch Ice-Cream

This is perhaps the ultimate culmination of all of my current obsessions.

Ice cream. Rhubarb. Rasbperries.

What more could you ask for?

Maybe some crunchy brown sugar-butter laced oatmeal.

It’s like the ice cream version of my raspberry rhubarb crisp.

It turns out that this particular crisp gets a lot of attention on my blog – so I must not be the only one who thinks that raspberries and rhubarb are a match made in heaven. And well, given my current craze, it’s not surprising that I made an ice cream out of it. I decided to first roast the rhubarb with some lemon and a vanilla bean to really intensify the flavors. Then there was a last minute decision to add oatmeal clusters…

I am so glad that I followed my instincts.

It’s maybe my favorite ice cream yet.

Roasted Rhu-berry Crunch Ice Cream

makes about 1 quart
2/3 lb rhubarb, chopped in 2 inch pieces
3/4 cup sugar
juice from one lemon
one vanilla bean
2 cups fresh raspberries
1 tablespoon vodka
1 cup heavy cream
1 cup whole milk1 cup oats and honey granola
2 tablespoon brown sugar
1/4 teaspoon cinnamon
2 tablespoon butter


In a small baking dish, place cut rhubarb in a single layer. Sprinkle with sugar and lemon juice. Split vanilla bean, extract the seeds and place seeds and bean in baking dish. Bake at 375º for about 25 minutes. Add raspberries and bake for 5 minutes more.

Transfer to a blender, add vodka and puree until smooth. Run mixture through a mesh strainer to collect raspberry seeds.

Stir in the cream and the milk. Chill thoroughly.

Freeze in your ice cream maker.

While the ice cream is churning, mix granola, brown sugar, cinnamon and butter. Spread out on shallow pan and bake at 300º for about 20 minutes, stirring occasionally. Mix into the churned ice cream before storing in the freezer.

I repeat:

Favorite ice cream yet.