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My Grandmother's
Rhubarb Pizza
with
Ginger Ice Cream
  
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La Belle Cuisine
My
Grandmother’s Rhubarb Pizza
with
Ginger Ice Cream
Inn at Little Washington
Cookbook: A Consuming Passion
by Patrick O’Connell, 1996, Random House,
Inc.
“Although my grandmother really
did have a rhubarb patch, she wasn’t
into
making pizzas. But if she had
been, they probably would have tasted
something
like these.
(A chef has to
take a little poetic license once in a while to keep his clients intrigued.)
In the restaurant, we use a flaky croissant dough for the crust,
but
any
pie
dough will work. The pizzas may be completely assembled well
in
advance and
baked just before serving.”
Makes six
individual 5-inch round pizzas
Basic pie dough
(croissant dough or puff
pastry may be substituted)
8 thick stalks red rhubarb
1 quart water
1 1/2 cups sugar
1 cup Raspberry Purée (recipe follows)
Nonstick cooking spray
1/4 cup sugar combined with
1 teaspoon ground cinnamon
Ginger Ice Cream (recipe follows)
1. On a
floured board, roll the dough out to about 1/8 inch thick. Lay
a
bowl about
5 inches in diameter upside down on the dough and,
using
the
rim as a
pattern, cut out six circles with a sharp paring
knife. Place
the
pastry
rounds between sheets of waxed paper
and refrigerate.
2. Wash the rhubarb, trim off any leaves, and cut out any brown or
bruised
spots. Using a very sharp knife, slice six of the stalks on
the bias about
1/8 inch thick. Roughly chop the remaining two
stalks and keep separate.
3. In a 4-quart saucepan, combine the water, sugar, and Raspberry
Purée
over medium heat. Bring just to a boil.
4. Place the rhubarb slices in a stainless steel bowl and carefully pour
the
hot liquid over them just to cover, leaving about 2 cups liquid
in
the
saucepan.
5. Add the chopped rhubarb to the liquid left in the pan and simmer
until
very soft. Remove from the heat. Strain the rhubarb, reserving
the
liquid,
and purée in a food processor or
blender until smooth.
6. Return the liquid to the stove and simmer until reduced to a
syrupy
consistency.
To assemble
pizzas:
1. Preheat
the oven to 375 degrees [F].
2. Remove the pastry rounds from the refrigerator. Spray several baking
sheets with nonstick cooking spray and lay the pastry rounds on them.
Spread
about 1 tablespoon of rhubarb puree evenly over each round.
Lift the
rhubarb slices out of their liquid and arrange on top of the
puree
in a
single layer of concentric circles.
3. Bake pizzas in the lower half of the oven for 6 to 8 minutes, or until
the pastry is crisp and golden brown. Remove from the oven and
brush
each
pizza with the reduced rhubarb syrup.
To Serve:
1. Sprinkle
each of six serving plates lightly with cinnamon sugar
in a ribbonlike
pattern.
2. Place a warm, glazed pizza on each plate and top with a small
scoop
of
Ginger Ice Cream.
Raspberry
Purée
Makes 1 cup
3 pints fresh
raspberries
1 tablespoon fresh lemon juice
3 to 4 tablespoons sugar
1. Purée
the berries in a food processor. Strain through a fine
strainer
to remove
all the seeds, pressing hard on the solids
with a rubber
spatula
to extract
all the liquid.
2. Add the lemon juice and mix well.
3. Add the sugar 1 tablespoon at a time, tasting after each
addition,
until
the desired sweetness is obtained.
Note: You may substitute frozen raspberries,
but reduce the sugar by
one-half.
Ginger Ice
Cream
“This is
one of our favorite ice creams. The unexpected tingling heat
of fresh
ginger
in combination with the frozen ice cream creates an
exciting confusion
for
the brain and palate…”
Makes 1 quart
2 1/2 cups
half-and-half
1 1/4 cups sugar
1/2 cup peeled and finely
chopped fresh ginger
1/2 teaspoon lemon juice
3 egg yolks
2 tablespoons minced candied ginger
1. In a
medium saucepan, combine the half-and-half, 1/2 cup of the sugar, and the
fresh ginger. Bring to a boil, then reduce to a simmer and cook
for
5
minutes.
2. Remove from the heat and allow to steep for 10 minutes more. Stir in
the
lemon juice.
3. In a large stainless steel bowl, whisk the egg yolks and the remaining
3/4
cup sugar until thick and foamy. Slowly pour the half-and-half
mixture
into
the yolk mixture, whisking vigorously until thoroughly
incorporated.
4. Set the bowl over a pot of simmering water and cook, whisking
constantly, until the mixture coats the back of a spoon.
5. Remove from the heat and strain. Cool in the refrigerator, then freeze
in
an ice cream machine according to the manufacturer’s instructions.
When
the ice cream begins to stiffen, add the candied ginger and con-
tinue to
churn until the ginger is evenly incorporated and the ice cream
is thick.
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