Receta Rhubarb Crumble Pie with Strawberry Sour Cream Ice Cream
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
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
- 3/4 cup all-purpose flour
- 1/3 cup packed light-brown sugar
- 3 tablespoons granulated sugar
- 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.
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.