Sunday, July 4, 2010
4th OF JULY ICE CREAM AND RHUBARB CAKE
Rhubarb continues to be popular here at the Farm to Family Market, and we've had a couple local chefs come in to get some. We hope the pie-eaters at Sine were happy with their Rhubarb Pies. Chef Todd from Mezzanine and I had a great conversation about rhubarb earlier this week, and he wants to remind everyone that rhubarb is not just for pie, or crumble. He says be adventurous with it, and pair it with meat and poultry. (Watch here for some recipes from Chef Todd coming soon!)
After I wrote about the Rhubarb ice cream we made when I was a kid, Mom dug into the deep recesses of her brain and came up with this:
GRANDMA'S HAND-CRANKED ICE CREAM by Marty Miles
We always had home made, hand cranked ice cream at Christmas and the 4th of July. We haven't made it in years and I suppose most people don't use the old hand cranked freezers any more but the new methods surely don't taste as delicious and creamy. I got out my old cookbook with the covers loose and pages tattered and spotted and found my ice cream recipe. The recipe is in the 1955 version of The Good Housekeeping Cookbook. ( note from Suzi -- hand crank ice cream is still popular! White Mountain crank freezers are available at the Blue Ridge Mountain Ice Cream Maker store. Maybe Mark will find one at a flea market someday soon. If you want non-dairy/vegan ice cream, try a recipe from Vegan Scoops)
Here's the ice-cream (Don't you have brain freeze thinking about it!)
1 1/2 cups milk
4 cups rhubarb
1/3 cup orange juice (or you could use peach or apple cider)
3/4 cup sugar (or 1/2 cup local honey) adjust sweetness for the tartness of your rhubarb and your palate
1 tsp cinnamon
Cook until done.
1 1/2 cup water
Put rhubarb in 9 X 13 inch baking pan. Mix sugar and jello. Sprinkle over rhubarb. Pour dry cake mix over rhubarb mixture. Pour water over all. Melt butter and pour over top. Do not mix! Bake 25 minutes at 325 degrees. Cool and serve.
* Use a gluten-free box cake for GF version. I like Gluten Free Pantry.