Nothing washes down a big meal better (besides a great bottle of summer vino) than some baked concoction of summer fruit. Believe it or not but before today I hadn’t actually baked with rhubarb before. Its a celery looking fruit that is one of those fruits and veggies that falls into the category of “………but how do you…..but what do you…..how do you open it?……what part of it do you eat?….but….”
Do not fear the tart stalked fruit. Shred it. Pour some sugar on it (in the name of love). Bake it. Eat it, and bask in the glory that is summer in the city.
Strawberry Rhubarb Shiso Compote with Ginger Crumble and Goat Cheese Ice-cream (YOWSAH!)
For fruit goodness:
- 1 Cup sliced fresh strawberries
- 6 stalks sliced fresh rhubarb
- 1/4 cup sugar
- 1 tsp kosher salt
- 1/4 cup sliced shiso (what is shiso you ask?) into ribbons
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 8 tablespoons , cut into 1/2-inch cubes
- 1/2 cup old-fashioned oats
- 1 tbsp vanilla
- 1/8 cup grated ginger
- 1 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup sugar
- 8 oz. fresh goat cheese
- 6 large egg yolks
- Preheat the oven to 350.
- Mix fruit and rhubarb in a bowl, then sugar and shiso. Place in the bottom of an 8 x 10 greased pan or multiple ramekins.
- In a food processor, pulse all ingredients until a crumble is formed.
- Assemble the crumble on top of the fruit. Set aside.
- In a medium saucepan mix milk, cream, and half of the sugar over medium heat until sugar is melted. Place egg yolks and other half of sugar in a bowl and whisk together.
- Temper egg mixture with cream. Pour bake into the pan stirring constantly until a custard forms.
- Melt in 8 oz of goat cheese.
- Freeze per manufacturers instructions.
- Bake crumble for 30-45 minutes until golden brown. Top with goat cheese ice cream. Smile.
Also bonus picture – my 4th of July flag cake. It got oos, ahs, some legit whooping and hollering which was pretty scary while yielding a large knife to cut the beast, and a ton of “oh! you’re the cake girl! awesome cake!”‘s. :::insert sincere and appreciated blushing here:::
TO CLOSE: I swear once H & I are both married we’ll post more.