My grandmother, or "Gran" as we called her (but never "Granny," mind you, as that sounded far too old for her tastes), had the most wonderful garden. As a child, it was nice, sure... but unremarkable to me in the way that whatever we grow up with, no matter what it is, is simply the norm. Conversely, as an adult, now I look back and remember her garden in that larger-than-life way that we adults sometimes remember scenes from our childhood.
Either way, that garden really was terrific.
It took up a good half of her substantial yard, maybe more, as I remember it. A long swath inside the fence was dedicated solely to rhubarb. Whenever we visited in the springtime, we'd leave with a big brown paper grocery sack full of it, giant leaves spilling over the top.
I have yet to grow any rhubarb in my yard - a shame, I know. But I buy it at my favorite grocery store this time of year, and the color, the smell, and of course the taste (mmmm, the taste) all take me back to all those times so many years ago when I'd follow my rhubarb-chopping-machete-wielding Gran out to the garden where she'd hack away at the stalks and fill up our grocery sack.
(As I'm sure you can imagine, a warm spoonful of this tart-and-crunchy Rhubarb Crisp is perfection when paired with Cinnamon Ice Cream. That recipe is below, as well. Enjoy them both!)
Adapted from Martha Stewart
Serves 5 - 6
- 1 pound rhubarb, sliced 3/4 - 1 inch thick
- 1/2 cup sugar
- 2 tablespoons plus 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1/4 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- Preheat the oven to 375 degrees.
- Throw the rhubarb into a smallish baking dish - mine is about 5" x 8" and it works great. 9" x 9" would work fine, too.
- Sprinkle the rhubarb with the sugar and 2 tablespoons flour and toss well.
- In a food processor, add the 1/4 cup flour, brown sugar, oats, and cinnamon. Pulse to combine, then add the butter, and pulse until the butter is pea-sized.
- Sprinkle the flour/oat mixture over the top of the rhubarb.
- Bake for about 35 minutes, until rhubarb is tender when you poke it with a fork, and the top is crisp.
Cinnamon Ice Cream
Adapted from Allrecipes.com
- 1 cup sugar
- 1 1/4 cups whipping cream
- 1 cup whole milk
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- In a small bowl, beat the eggs and set them aside.
- In a small to medium size saucepan over medium-low heat, stir together the whipping cream, 1/4 cup of the milk, and one cup sugar.
- Stir frequently until the mixture begins to simmer.
- Remove from heat. Whisking the eggs briskly (so that they don't scramble), slowly pour half of the warm milk and sugar mixture into the eggs.
- Pour the egg mixture back into the saucepan, and add the remaining milk.
- Cook on medium low, stirring constantly, until the mixture thickens and coats the back of the metal spoon. Like so:
- Remove from heat, then stir in the vanilla and cinnamon.
- Freeze according to your ice cream maker instructions. We have the Cuisinart ice cream maker, and it's terrific.
Generally you can serve directly from your ice cream maker for more of a soft serve texture, or you can freeze it for a harder ice cream.
- Serve a scoop alongside some warm Rhubarb Crisp. Enjoy!