Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie Recipe
This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus. Included are tons of ti…

Strawberry Rhubarb Pie Recipe

This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus. Included are tons of tips to ensure the filling thickens beautifully, as well as make-ahead and freezing instructions for preparing different components ahead of time.

READ: Strawberry Rhubarb Pie Recipe

any-kind-of-fruit galette

The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a g…

The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means, right? It’s time to resist the siren call of pie season and make a galette instead. Galettes are the very best way to bring pie into your everyday life — and yes, I believe your everyday life deserves baked fruit in a buttery, flaky shell — because everything about them is easier. A single crust requires less time and less work. Because it doesn’t have the responsibility of keeping pounds of fruit from soaking into a pie plate, a more tender and flaky dough can be used. The filling uses less fruit and requires less of a shopping commitment. There’s less flavor-occluding sugar and thickeners because galettes are more forgiving of messiness. You don’t need a particular pan or even shape; oblong blobs taste as good and work exactly as well as circles.

butter into flour and saltfingers or pastry blenderadd sour cream and waterbring into a packet

There have been twelve galette recipes on this site since I established my membership on Team Galette a mind-boggling 14 years ago, but they all suffer from what I call a specificity problem. This one has a cool shape and ricotta. This one has amaretti crumbs. This one is thicker and barely sweetened. This one is part cheesecake. But when, I have some strawberries, a few stalks of rhubarb, and half a lemon in my fridge and I don’t want to think too hard about things? This is the one I make.

what I usedwith sugar, thickener, lemon juiceready to rollrolledfilledbrushed and sugared, ready to bake

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Strawberry Rhubarb Crisp

The best summer desserts are definitely with the ones using strawberries. This absolutely delicious Strawberry Rhubarb Crisp is done in less than 30 minutes! Only 4-ingredient filling and 4-ingredient crisp. Quick to assemble and quick to bake! The eas…

The best summer desserts are definitely with the ones using strawberries. This absolutely delicious Strawberry Rhubarb Crisp is done in less than 30 minutes! Only 4-ingredient filling and 4-ingredient crisp. Quick to assemble and quick to bake! The easiest dessert ever!  You know summer is really here if you are thinking about all the delicious...

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rhubarb cordial

My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. It’s the kind of book that makes you feel like…

My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. It’s the kind of book that makes you feel like you’ve hopped on a plane to fly to Paris to spend long, leisurely afternoons-into-evenings wandering, sipping and tasting this and that, something I had the delight to do almost a year ago in person. The circumstances might be terrible, but it feels like a bit of luck that he’s created a book that allows us to recreate these tastes and the feeling, as best as possible, at home.

terribly out-of-season rhubarbchopped rhubarb

David wastes no time dropping us into Paris at dawn, right around the time we’d be stumbling off a too-brief-to-be-restful redeye, where the lights in cafes are flickering on, followed by the coffee machines. Baguettes are picked up in paper sacks that will be served with butter and jam. He explains that cafes are the living rooms of Paris, places where artists and writers have long worked, attracted by the heat that their homes lacked, and the wine, and remain places to meet friends outside your too-small apartment, freeing you from having to clean up before people come over. From café au lait to chocolate chaud (hot chocolate), citronnade (lemonade), into l’heure de l’apero (a time to unwind with a drink before dinner) to the craft cocktail movement of the last decade, the book is a bit of a dreamland, so perfect for those of us who desperately miss wandering right now.

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Simple Rhubarb Tart

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it. I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought […]

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Simple Rhubarb Tart on a tray on the counter

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!

Simple Rhubarb Tart with chopped pistachios by Izy Hossack

For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.

After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.

Simple Rhubarb Tart with chopped pistachios

I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.

A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!

Other simple tarts:

Simple Rhubarb Tart

Simple Rhubarb Tart

Yield: a 25cm square tart, serves 6

Ingredients

  • 80 g (1/2 cup) shelled pistachios
  • 5 tbsp caster (superfine) sugar
  • 1 large egg
  • 300-400g (11-14 ounces) rhubarb (see notes)
  • 320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)

To serve:

  • 2 tbsp clear honey, warmed
  • 6 tbsp creme fraiche or ice cream

Instructions

  1. Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
  2. Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
  3. In a separate small bowl, beat the egg until smooth.
  4. Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
  5. Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
  6. Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
  7. Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
  8. Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
  9. Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
  10. To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.

Notes

  • From 'The New Art of Cooking' by Frankie Unsworth
  • You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
  • The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
  • This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!

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Rhubarb Marshmallows (Vegan option)

Pink, cloud-like and a little bit tangy – these rhubarb marshmallows are just the ticket for brightening up these gloomy months. My rhubarb obsession continues this year as the forced Yorkshire rhubarb has started to appear in the shops once again. Just in time for my birthday! and for Valentine’s day! Those bright pink, tender stalks are so tart but that makes them the perfect match for the super sweet nature of marshmallow mixture. I used my vegan marshmallow recipe as the base recipe and made a few adjustments to allow me to incorporate rhubarb puree into the mixture. This time I used the carageenan and locust bean gum only, I didn’t try it out with the vege-gel stuff so I’m not 100% sure if that would work here (my assumption is that it would, though). The photos in this post are all of the vegan rhubarb marshmallows and you can see how puffy and fluffy they are! They do lose a bit of volume as they sit so I’d recommend making them in a small batch or consuming within a week-ish. I used the same rhubarb puree in a batch of gelatine-based marshmallows (no egg white) and those worked […]

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close up of vegan rhubarb marshmallows on baking paper, dusted with icing sugar

Pink, cloud-like and a little bit tangy – these rhubarb marshmallows are just the ticket for brightening up these gloomy months.

cut rhubarb marshmallows on baking paper, dusted with icing sugar

My rhubarb obsession continues this year as the forced Yorkshire rhubarb has started to appear in the shops once again. Just in time for my birthday! and for Valentine’s day! Those bright pink, tender stalks are so tart but that makes them the perfect match for the super sweet nature of marshmallow mixture.

I used my vegan marshmallow recipe as the base recipe and made a few adjustments to allow me to incorporate rhubarb puree into the mixture. This time I used the carageenan and locust bean gum only, I didn’t try it out with the vege-gel stuff so I’m not 100% sure if that would work here (my assumption is that it would, though). The photos in this post are all of the vegan rhubarb marshmallows and you can see how puffy and fluffy they are! They do lose a bit of volume as they sit so I’d recommend making them in a small batch or consuming within a week-ish.

I used the same rhubarb puree in a batch of gelatine-based marshmallows (no egg white) and those worked a treat as well. They were definitely a bit chewier but have held up better than the vegan ones. I’ve given both recipes below in case you need/want either.

vegan rhubarb marshmallows on an oval plate, overhead, on baking paper with a pair of scissors

I’ve found the marshmallows great for snacking on aaand they toast up well either by kitchen blow torch OR under the oven grill 😉

Other rhubarb goodies:

Rhubarb Puree

Rhubarb Puree

Ingredients

  • 200g (7 ounces) rhubarb
  • 1 tbsp granulated sugar
  • a few drops of red gel food colouring, optional

Instructions

  1. Preheat the oven to 180°C (350°F)
  2. Cut the rhubarb into 5cm (2-inch) lengths. Toss with the sugar in a rimmed roasting dish.
  3. Roast for 15-20 minutes until fork-tender.
  4. Blend, either in the jug of a free standing blender or in a jug/bowl with an immersion (hand) blender. Blend in the food colouring now, if using.
  5. Allow to cool before using.

Notes

If you want the marshmallows to come out as pink as mine, add a few drops of red gel food colouring to the puree. I found without it that the puree wasn't dark enough to show through in the marshmallows. It is just a visual thing though so totally up to you! You can also use liquid red food colouring (rather than gel) - if you use this you'll need more like 1/4 to 1/2 tsp of food colouring.

Rhubarb Marshmallows (vegan)

Rhubarb Marshmallows (vegan)

Yield: 12 large (or 48 small) marshmallows

Ingredients

  • 80g (1/3 cup) aquafaba (chickpea water)
  • 1g (1/4 + 1/8 level tsp) xanthan gum
  • 65g (1/4 cup + 1 tsp) water
  • 200g (1 cup minus 1 tbsp) granulated sugar
  • 65g (3 tbsp) golden syrup, glucose syrup or light corn syrup
  • 1g (1/4 + 1/8 level tsp) carob bean gum (locust bean gum)(see notes)
  • 1g (1/2 level tsp) kappa carageenan (see notes)
  • 75ml (1/3 cup) rhubarb puree (recipe above)

for dusting:

  • icing sugar (powdered sugar)
  • starch for dusting (I prefer potato starch, superfine white rice flour or glutinous rice flour as they work the best. Cornstarch also works but not as well).

Instructions

    Read through all instructions and gather your ingredients + equipment before starting this recipe.

  1. Grease an 8 or 9-inch (20 or 23cm) square cake tin with a bit of vegetable oil. Line with baking paper and then brush the baking paper with a thin layer of vegetable oil too. Set aside.
  2. Place the aquafaba into the heatproof bowl of a stand mixer with the whisk attachment fitted. Sprinkle the xanthan gum over the surface of the aquafaba and then immediately start whisking the mixture on a high speed (if you let it sit around before whisking the xanthan may make clumps). Leave to beat until very thick and pale (similar to egg whites beaten to a stiff peak consistency). Once it reaches this thickness you can turn the mixer off.
  3. Meanwhile combine the water, granulated sugar and golden syrup (or glucose/corn syrup) in a large pot. Set aside.
  4. In a small bowl, place the carob bean gum and locust bean gum. Gradually pour in the rhubarb puree whilst stirring with a whisk to get a slightly goopy mixture. Press through a metal sieve (strainer) to remove any lumps. Set aside.
  5. Place the large pot of sugar mixture on the stove on a medium-high heat. Stir constantly until the sugar has dissolved and then stop stirring but keep heating the mixture until it reaches 127°C (260°F). Take off the heat, pour in the goopy rhubarb mixture and quickly stir together (I like to use a small whisk for this step). Return to the heat and bring back up to 100°C (212°F).
  6. Immediately remove from the heat and, with the mixer running on a medium speed, pour the hot sugar mixture into the aquafaba foam in a steady stream. It should remain fluffy! Once you've poured it all in, increase the speed to maximum for a few seconds to make sure it's all mixed together. Stop the mixer and pour the marshmallow mixture straight into the prepared cake tin as fast as possible! This is very important as the mixture will start to set really quickly so if you don't get it into the pan it wont set flat. Try to spread it out into as even a layer as possible. You can also press a piece of oiled baking paper over the top of the marshmallows in the pan to help smooth it out if you need to.
  7. Leave to set for about 30-60 minutes.
  8. In a small bowl, mix equal volumes of icing sugar and your preferred starch (I like potato starch here the best). You'll probably need around 5 to 8 tablespoons of each.
  9. Dust a work surface with the icing sugar/starch mixture using a small seive/sifter. Gently flip the set marshmallows out onto this and peel away the baking paper. Dust the top of the marshmallows with more icing sugar/starch mixture. Use a sharp knife to cut the marshmallows into squares (you may need to wipe the blade occasionally to keep things neat). Roll each marshmallow in more starch to coat them all over.
  10. Line a baking tray with baking paper and then dust with a bit of the icing sugar/starch mixture. Place the marshmallows on the tray and allow to sit out, uncovered, at room temperature for around 12-24 hours. You'll notice a lot of the starch will have disappeared at this point and they'll be a bit tacky. Re-roll the marshmallows in icing sugar/starch and then return to the tray to let them 'cure' for a further 12-24 hours. Now you should be able to pop them into an airtight container or, as I prefer, leave them out uncovered at room temp as they'll develop more of a sugary crust to them.
  11. They should keep for about 1 week like this, they may lose some fluffiness as they sit so are definitely better when fresh. You may find that if they're in a sealed container that they will need to be re-coated with starch but will become less sticky over time (even though they may appear 'shiny' and so you may think they're sticky, they won't be when you poke them).

Notes

If using volumes instead of weights, make sure you have accurate measuring spoons (I like these ones by OXO which I've tested the accuracy of with my micro scales).

I used THIS carageenan and THIS locust bean gum brand. I haven't tested with other brands which may have varying strengths so I can't say whether it will work first time with different brands. You may have to adjust the levels yourself after testing the recipe with your own ingredients if you have different ones to me.

Rhubarb Marshmallows (non-vegan)

Rhubarb Marshmallows (non-vegan)

Ingredients

  • 60ml (1/4 cup) rhubarb puree (recipe above)
  • 2 1/2 tsp powdered gelatine
  • 125g (1/2 cup + 1 tbsp) granulated sugar
  • 100g (1/4 cup + 1 tbsp) golden syrup, glucose syrup or light corn syrup
  • 55g (1/4 cup) water
  • pinch salt

for dusting:

  • icing sugar (powdered sugar)
  • cornflour (corn starch)

Instructions

  1. Grease an 8 or 9-inch (20 or 23cm) square cake tin with a bit of vegetable oil. Line with baking paper and then brush the baking paper with a thin layer of vegetable oil too. Set aside.
  2. Place the rhubarb puree into the heatproof bowl of a stand mixer with the whisk attachment fitted. Sprinkle the powdered gelatine over the rhubarb puree. Leave to sit for 5 minutes to allow the gelatine to soften.
  3. Combine the sugar, syrup, water and salt in a large pot. Place over a medium heat on the stove and stir occasionally until the sugar has dissolved. Keep heating until the mixture reaches 114°C then remove from the heat.
  4. Turn the mixer onto a medium-low speed and gradually stream the hot syrup into the bowl (aim for the edge of the bowl, not the whisk, to prevent splattering!). Once all the syrup has been added, increase the speed to high and leave to whisk until cooled, very thick, pale and fluffy - about 8-10 minutes.
  5. Use an oiled spatula to scrape the mixture into the prepared pan and to spread it out into an even layer. Leave to cool and set for at least 3 hours at room temperature.
  6. Mix equal volumes of icing sugar and cornflour in a medium bowl. Use a small sieve to dust a work surface with this mixture. Turn the marshmallows out onto this and peel away the baking paper. Dust the top of the marshmallows with more of the mixture. Use a sharp knife (brushed with oil to prevent sticking, as needed) to cut the marshmallows into squares. Dip the cut edges into more of the icing sugar mixture to prevent them sticking together.
  7. Store in an airtight container.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Any Fruit Galette

apricot and berry galette plum galette strawberry galettes cherry galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette

Vegan White Chocolate Rhubarb Ripple Ice Cream

vegan rhubarb ripple (4 of 7).jpg vegan rhubarb ripple (1 of 7).jpg

Don't you love the way rhubarb ripple sounds? Vegan ice cream is a tricky beast. A lot of them rely on coconut milk and oil, which makes every flavor taste, well, like coconut. Except, there is a Van Leeuwen ice cream near my apartment and their vegan flavors never taste too coconutty – unless they are meant to. So I did a little (very little) sleuthing to figure out their secret. Turns out they have a cookbook and their secret is a combination of cashews for chew and cocoa butter and coconut for richness. The combination is not entirely neutral in flavor, you can still taste the individual componenets if you think about it, but the texture is amazingly smooth and rich. I decided to play up the cocoa butter (white chocolate!) flavor in this recipe which pairs beautifully with rhubarb and makes a delightfully springy plant based treat.  


There are a couple of spots left in my Fall Paris Workshop with Olaiya Land! We and I had such a long waitlist for our Paris workshop this Spring (thank you!) that we added another workshop this September 20-24. The format will be pretty much the same as the Spring version - think lots of pastry, delicious wine and cheese, market visits, prop shopping, and some solid photo, styling, and editing lessons in the city of light. This trip is for anyone looking to build their photography and styling skills (all levels welcome) and enjoy lots of beautiful food in one of the most amazing cities in the world. I am so excited to explore Paris in the fall, I am dreaming of the markets already! 

Details this way!

White Chocolate Rhubarb Ripple Ice Cream (Vegan)

makes about 1 quart

ice cream base adapted from Van Leeuwen Ice Cream

The key to the texture of this ice cream is to make sure the mixture is completely smooth and emulsified at every step so don't skip on the blending steps. Also, the ice cream base is wonderful on its own or with a bit of chopped chocolate folded in. 

Roasted Rhubarb Compote

1/2 (225g) pound thin rhubarb stalks

1/2 cup (50g) granulated sugar

juice of 1/2 lemon

Vegan White Chocolate Ice Cream

1/2 cup (75g) raw, unsalted cashews

1 cup (200g) granulated sugar

1/2 cup (100g) cocoa butter

3 tablespoons coconut oil

3/4 teaspoon kosher salt

1 1/4 cups full fat coconut milk

2 tablespoons vanilla extract

1 vanilla bean, seeds scraped

For the compote

Heat oven to 375ºF.

Slice the rhubarb into 2-3 inch lengths. Toss it in a baking dish with the sugar, and lemon juice. Roast until soft and juicy. Blend until smooth. Cool completely before using in the ice cream. It should be thick and jammy, if it seems liquidy cook it on the stovetop for a few minutes over medium heat to reduce.

For the ice cream

Cover the cashews with water and let soak overnight. Drain and rinse the cashews then add them to a blender with 1/2 cup water. Puree until completely smooth.

Combine the sugar with 1/4 cup water and cook over medium-high heat until the sugar is dissolved. Remove the pan from the heat then whisk in the cocoa butter, coconut oil, and salt until melted and smooth.

Add the sugar mixture, vanilla extract, and vanilla bean seeds into the blender and puree until smooth. Refrigerate until cooled completely then churn in an ice cream machine according to manufacturers instructions. Spoon 1/3 of the ice cream mixture into a freezer safe container, dollop 2 tablespoons of the rhubarb compote over the top and swirl with a knife, repeat with more ice cream and rhubarb until you have used all of the ice cream. You will have some rhubarb compote left over. Cover and freeze until firm, at least 4 hours.

vegan rhubarb ripple (5 of 7).jpg