Rhubarb Crisp

Sep 8, 2012

From a church cookbook whose covers have long since disappeared. I don’t like rhubarb and have never made or tasted this, but Captain OCD makes it often during rhubarb season and everyone who likes rhubarb loves this.

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Rhubarb Crisp

Tart, sweet, crumbly rhubarb crisp.

Ingredients

Topping

  • 2 cups brown sugar
  • 2 cups flour
  • 1-1/2 cups oatmeal
  • 2 tsp cinnamon
  • 1 cup cold butter cut into chunks

Filling

  • 5 cups rhubarb chopped about 1/2"
  • 1-1/2 cups sugar
  • 1 cup water
  • 2 tsp vanilla
  • 2 tblsp cornstarch

Instructions

Topping (and bottom)

  1. Mix together brown sugar, flour, oatmeal, and cinnamon.
  2. Cut in butter until the mixture is crumbly.
  3. Press half of mixture into a buttered 9 x 13 pan.

Filling

  1. Cover crumbly mix in bottom of pan with rhubarb.
  2. Cook sugar, cornstarch, and water until thick. Microwave works well for this.
  3. Stir in vanilla.
  4. Pour over rhubarb.

Topping

  1. Cover with remaining topping mixture.
  2. Bake at 350° for 45 – 60 minutes, or until rhubarb is tender.

 

Rhubarb Pudding/Sauce (in the applesauce-sense)

Sep 8, 2012

 

rhubarb-pudding

This is pudding in the American sense of something semi-soft in a bowl, not the general British sense of “dessert.” My grandpa used to say that rhubarb pudding should be thick enough to walk on, but this recipe is softer. It’s been suggested that it would also be good used the same way you’d use apple butter. I’ll never know: not a fan of rhubarb.

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Rhubarb Pudding/Sauce

Ingredients

  • 1-3/4 cup water
  • 3/4 cups sugar
  • 1-1/2 lbs rhubarb
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla

Instructions

  1. Combine 1-3/4 cups water, sugar, and rhubarb in a pan large enough that the rhubarb won't splatter out and burn you.
  2. Cook until boiling, stirring occasionally, scraping bottom.
  3. Simmer for about 10 minutes, until soft, still stirring occasionally.
  4. Mix water and cornstarch in a separate bowl.
  5. Stir into rhubarb mixture.
  6. Boil and stir constantly for 1 minute; be sure to scrape the bottom.
  7. Remove from heat and stir in vanilla.
  8. Pour into serving bowls and refrigerate.
  9. Serve with whipped cream, or, if you're from the same bloodline as the generation before me, milk and sugar.

 

Vanilla Ice Cream – custard-type

Sep 8, 2012

2014.02.22

This recipe is modified from one found on All Recipes, the starting point of so much of my cooking. This is creamy and doesn’t glaciate when in the freezer for a few days, as you can see from the photo, which was taken three days after I made it. If you want to cut down on the fat content you will not have the same creamy goodness found here and you’d be better off to find a recipe designed with lower fat in mind. This is richer than the non-custard kind.

I prefer to use the microwave because constant stirring isn’t required. You can make the custard and refrigerate for a day or so until ready to freeze it into ice cream. You’ll have to follow your ice cream maker’s directions and quantity limits. This is enough for an ice cream freezer where the fill line is at 3 quarts (makes about 4 quarts when frozen). We use the old metal-canister-in-a-tub-full-of-ice kind, with an electric motor, like this.

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ice cream

Vanilla Ice Cream

Rich and creamy homemade vanilla ice cream.

Ingredients

  • 2 whole eggs
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 5 cups whipping cream in a carton, not whipped
  • 4 cups half and half
  • 2 tablespoons vanilla extract you can also scrape vanilla beans in place of or to supplement extract

Instructions

  1. Beat eggs together until a uniform color.
  2. Combine all ingredients except vanilla in a heavy pan (stove) or bowl (microwave).
  3. Stir well.
  4. Cook over medium-low heat, stirring constantly (stove). If using microwave, cook for 2 minutes on high, stir thoroughly (to make sure you don't end up with tiny bits of cooked egg), 2 more minutes, stir, etc.
  5. Cook until thick enough to coat the back of a spoon, at least 160°.
  6. Allow to cool to about room temperature or, if making ahead, refrigerate until ready to freeze.
  7. If it looks a little lumpy from the eggs, strain.
  8. When ready to freeze (make in the ice cream maker), stir in vanilla.
  9. Pour into the canister of an ice cream freezer and follow its directions.
  10. When done, if it's too soft to eat, completely cover canister with ice while still in the ice cream maker (depending on your ice cream maker) or put in the freezer until hard enough to eat.