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.

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.

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.
 

3 pints fresh raspberries
1 tablespoon fresh lemon juice
3 to 4 tablespoons sugar

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 continue to
churn until the ginger is evenly incorporated and the ice cream is thick.