Rhubarb Lattice, Rhubarb and Custard Ice Cream with a Framboise and Rose swirl.
Tinseled spires, glistening branches, tinkling icicles, wandering in a winter wonderland – it aint! Wall to wall damp, relentless rotten rain, endless grey and drizzle, it’s currently chucking it down out there! One is little inclined toward the inclement, one creaks when it’s dreek. I confirm the English love brooding commentaries about the weather, ailments, and their animals.
The new season Rhubarb from the market is ‘cheek-puckeringly sharp’ but a glorious colour and I prepared it thusly…
Wash, dry, chop (at a jaunty angle) sprinkle with sugar to taste and microwave, uncovered for 5 mins in a suitable dish. If your oven is on pop it in there until softened. Allow to cool.
Line a flan tin with short crust pastry, dock with a fork, and bake blind for 10 minutes in a medium hot oven. Remove the case from the oven briefly and paint with egg yolk, return to the oven to pale golden brown, this forms a seal and prevents a soggy bottom (sadly not wobbly thighs).
Fill the case with drained pieces of rhubarb (retain the juice), rasp over the zest of a lonely looking clementine because it was sitting there and add juice to the remainder.
Remove dust and packaging from a vintage lattice cutter and whizz it over pastry lid.
Note: purchased 22 years ago and it has just found its ‘must have one of those’ calling. If you have mastered the knack of fitting fishnet tights to a hyper active, keen to please, great Dane puppy you are on a winner for the technique required for this maneuver. Given time and impetus this will be my new ‘go to hobby,’ got the fishnets just need to get the puppy?
Hand cutting lattice is achievable with a steel rule and a sharp knife and makes a little pastry go a long way. They are easy to source via the net and baking shops etc. Swoosh over the lattice with beaten egg yolk and then pop it onto the top shelf of a pre-heated medium hot oven until the desired golden brown is achieved, that’s the pie not the puppy.
Reduce the remaining juice in a medium hot pan add then add a decent slug of Framboise liqueur and a couple of dessert spoons of rose syrup. This is a matter of taste you can omit or add more as desired, be careful if using rosewater can often have the ‘Malcolm Powder’ affect, just taste, taste, taste as you go if it’s too sweet add a little fresh lime or orange or a spritz of balsamic to sharpen.
Stir the reduction through some semi defrosted, store-bought, vanilla ice cream and return to the freezer or use the no cook vanilla recipe shown here.
Crisp pastry, with sharp fresh rhubarb served warm, together with the creamy cold ice cream which has sweet, floral and sharp notes, a real palette pleaser. I incorporated most of the syrup into the ice cream base and then reduced the syrup further to a sticky drizzle to squiggle through before firming in the freezer it made a natty little pud albeit 22 years in the making.
Wow! That looks absolutely amazing! I love the lattice cutter. I’ve never seen one of those before!
You’ve convinced me. I really need one of those rolling lattice cutters.
I have to admit I have never tasted rhubarb.. I will have to give it a try!
This looks SOOOOO good! Midwinter baking with fruit is a mouthwatering prospect. The lattice cutter reminds me of my favourite granny. But what is ‘Malcolm Powder’?
Talcum powder xxx
I’ve never seen a lattice cutter before but it makes everything so convenient!!! I must get my hands on one >.<
Looks delicious, thank you for sharing! I have to admit that I bought a lattice cutter a few weeks ago – I haven’t used it yet but after seeing your photos I’m definitely going to use it this weekend! X
Reblogged this on Steph and Penny and commented:
The most amazing looking rhubarb lattice pie with rhubarb and custard ice cream! Looks delicious and makes me want to break out my lattice cutter for my own pie experiments! X
This looks wonderful! I love rhubarb, my Grandad used to grow it at the end of his garden and I loved eating it raw dipped in sugar 🙂
Wow! I want the lattice cutter! 🙂 The rhubarb looks delicious!
Wonderful presentation of your Rhubarb.
Wow amazing. the combo sounds absolutely spectacular
Both dishes look amazing! It is boiling hot here at the moment. Definitely the ice cream. It will help with the summer heat and please the taste buds.
Thoroughly approve of cutting ‘most anything “at a jaunty angle” and love, love, love rhubarb. This year we should finally pick our own in North Carolina!
Wow it looks amazing!! Great post
Looks so pretty!
beautiful! love the colors!!!
I’m a Rhubarb freak! My Mother grows it in her garden and every summer I eat until I’m sick…LOL
I’ve never seen that kind of pastry cutter! I love it! 🙂 And I love rhubarb and this recipe sounds delicious in its simplicity. I usually bake a strawberry rhubarb pie, but this sounds better since it allows the rhubarb to shine. Thank you for sharing!
I want a lattice cutter! And this tart! I love to make tarts and rhubarb is such a beautiful choice! I look forward to trying it.
Today was my lucky day- I have just discovered this fab,witty, inspiring blog! Thanks! Ciao, Stefano. Look forward to exploring it and cooking from it.