rhubarb

Rhubarb Crumble Ice Cream

July 7, 2016 by Amanda 11 Comments

Well, hello July!

The last few months have flown by in a flurry of boxes, trips to the eco-station and Good Will, buying furniture, and unpacking. I always forget just how much I detest moving until I’m right in the thick of it. It’s amazing just how much stuff one can accumulate after living in a space for a few years and how much crap can fit into the tiniest nooks and crannies of a home.

However, all annoyances aside, we moved into our new home in the middle of May and we are completely in love with it! The house is still coming together, we are still organizing and setting up particular rooms, but we are slowly getting there. The new place has so much more space and light than either of us are used to, and it has been really fun (and a bit overwhelming) to start to make it our own. Blending the styles of two different people certainly has its challenges, but thankfully my love and I are both pretty laid back people. Plus, he can totally sense when he’s fighting a losing battle and leaves the final decision to me. (What can I say, the man is a saint.) The fur children are also adjusting, but I’d say overall they love their new backyard and don’t seem to be having any difficulties with making their mark on the new space (and by mark I mean pee spots on the lawn and scratches on the hardwood floors). They have certainly added a bit of, erm…character to our home.

As soon as we moved in I was itching to make use of the kitchen. So much counter space, so much light! It’s wonderful. And just when I thought life couldn’t get any better, I discovered that our backyard has a rhubarb plant that is practically the size of a small car. Naturally, I am in heaven. I have already made several batches of rhubarb strawberry jam, rhubarb coffee cake, rhubarb compote, and several rhubarb berry crisps. And my latest creation: this rhubarb crumble ice cream. Aka. heaven on a spoon.

You start with a creamy vanilla base. I used this base from my peach cinnamon swirl ice cream from a few summers ago, but added a vanilla bean for a little oomph. Then you make a quick and easy rhubarb compote, bake up an addictive cookie crumble, and swirl it all together. The end result is basically rhubarb crumble à la mode, and you might just find yourself unable to stop eating the stuff. Plus, how pretty is that pink rhubarb swirl?!

I know I’ve said it a million times over the past year or so, but now that we are finally getting settled, I really do hope to be able to pay a little bit more attention to this blog. I’ve got so many recipes that I’d like to share. It really is just a matter of carving out the time to do it. Wish me luck!

Rhubarb Crumble Ice Cream (ice cream base slightly adapted from saveur.com by Jeni Britton, and cookie crumble from Take a Megabite)

For the ice cream:

2 cups whole milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1 vanilla bean, scraped out
1/4 tsp. salt
3 tbsp. cream cheese, softened

Combine 1/4 cup of the milk and the cornstarch in a small bowl and mix well; set slurry aside. In a large saucepan, whisk together the remaining milk along with the cream, sugar, corn syrup, vanilla bean, and salt. Bring the mixture to a boil over medium-high heat. Cook for 4 minutes, then add in the slurry. Return to a boil and cook, stirring, until thickened, for about 2 minutes. In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture. Cover the bowl and refrigerate until the mixture is chilled, or overnight. Churn the ice cream in your ice cream maker according to manufacturer’s instructions until it has the consistency of soft serve (mine took about 25 minutes).

For the rhubarb compote:

6 cups rhubarb (approx. 8-10 stalks), chopped
1/2 cup sugar
1/2 cup honey
1/4 cup water
1 tsp. vanilla

Combine the rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, then lower the heat and simmer for about 20 minutes (the rhubarb will break down). Remove the pan from the heat and cool completely.

For the crumble:

1 cup flour
1 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter
1/2 tsp. cinnamon

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Whisk together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles a coarse meal. Transfer to the prepared baking sheet, spread out, and bake for about 30 minutes, tossing every 10 minutes, or until golden. Cool completely.

Layer the ice cream, rhubarb compote, and cookie crumble in a container. Use a knife or spoon to swirl the layers together. Cover with plastic wrap and allow the plastic to touch the ice cream – this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and enjoy!

What are your favourite rhubarb recipes? If you’ve got a good one, please send it my way!

Filed Under: Summer, Sweet Treats Tagged With: crumble, dessert, ice cream, Jeni's, rhubarb, summer

Rhubarb Apple Oat Breakfast Crisp (in a Skillet!)

September 1, 2015 by Amanda 15 Comments

Well, hello September!

There is a definite hint of Fall in the air these days. The temperatures have been cooler, at least in the mornings and evenings, and on more than one occasion I have found myself turning on the heat in my car during my drive to work. I’m feeling an eagerness to pull out my boots and scarves and warm sweaters, and to start baking with pumpkin. Coffee shops are welcoming back the ever-popular pumpkin spice latte, and even though I don’t drink the things (fake pumpkin flavour ain’t my thing), the fact that they’re available again excites me. I’m weird, and I know it. Fall is my favourite time of year, and the thought of its imminent arrival gives me a little thrill each time I think about it. I don’t know what it is about this season that makes me feel all the feels – I mean, the beautiful colours of the changing leaves speak for themselves – but there’s something more that I can’t quite put into words.

Despite my eagerness to bake everything pumpkin, right now I’m trying to use up the last of my summer favourites. I am lucky to know several people who were able to provide me with a steady supply of rhubarb all season long. At one point, I couldn’t keep up with the supply, and froze a big bag of the stuff for rainy day baking. As I was taking inventory of my freezer’s contents this past weekend, I came across that bag and decided that I’d better put it to good use before it reached the typical freezerburnt fate of many things that find their way into my little icebox of doom.

In search of inspiration, I flipped through a few of my cookbooks. With the steady availability of recipes and food inspiration on the Internet these days, I find myself spending less and less time with my cookbook collection – something I hope to change. With a little bit of help from Megan Gordon’s Whole-Grain Mornings, this crisp was born. I managed to use up my entire supply of rhubarb, and threw in a few apples from my neighbour’s tree that had fallen into my backyard for some added sweetness. Full disclosure: I maybe might have possibly jumped up and picked a few apples off of the tree, but only from the branches hanging directly above my backyard.

Consider this crisp as a delightful little merging of two seasons: the rhubarb of summer and the apples of late summer and fall. I find rhubarb a little bit too tart to be used by itself in crisps and crumbles, and I didn’t want to have to add a boatload of sugar, so the apples were the perfect compromise. And while not entirely guilt-free, I do feel that this crisp boasts enough healthful ingredients to justify eating for breakfast, as I have for the past couple of days.

Oh, and I baked this in a cast iron skillet because I just love using my cast iron skillet. I’m a rustic gal, what can I say? You can certainly use a large baking dish (11 by 7-inch), if you prefer. Enjoy!

Rhubarb Apple Oat Breakfast Crisp (in a skillet!)

Adapted from Whole-Grain Mornings. This recipe can easily be made gluten-free, as long as you make sure to use certified gluten-free oats. The almond meal adds a lovely extra bite to the crisp topping. I think if I make this again, I will add a little bit more cinnamon, so if you’re a fan like me, feel free to add an extra 1/4 teaspoon. Serve warm with ice cream for dessert, or with a splash of milk for breakfast. Serves 6 to 8.

For the topping:

1 cup sliced raw almonds

2/3 cups rolled oats

1 1/2 tsp. baking powder

1/4 tsp. baking soda

2 TBSP. brown sugar

1/2 tsp. cinnamon

Pinch of salt

4 TBSP. cold unsalted butter

3 TBSP. buttermilk

For the filling:

4 cups chopped rhubarb

2 cups apples, peeled and cubed

1/2 cup coconut (or white) sugar

Juice from half a lemon

2 TBSP. cornstarch

Preheat the oven to 375°F. If using a baking dish, butter or spray with non-stick spray. If using a cast iron skillet, skip that step.

For the topping: Put the almonds in a food processor or high-speed blender, and pulse or blend for about 30 seconds, or until you have a medium-fine almond meal. Add the oats, baking powder, baking soda, brown sugar, cinnamon, and salt, and pulse or blend for a few more seconds, until combined. Add the butter and pulse/blend until the mixture resembles a coarse meal, about 30 seconds. Slowly add the buttermilk, and pulse/blend until the dough has come together.

For the filling: Mix together the rhubarb, apples, sugar, lemon juice, and cornstarch in a medium bowl. Scoop the mixture into the baking dish/cast iron skillet.

Pile/spread the topping over the fruit in an even layer. Bake for about 35-40 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven and allow to cool a little before serving. Not too much though – I think this crisp tastes best when it’s still a little bit warm.

Filed Under: Breakfast, Sweet Treats Tagged With: apple, breakfast, crisp, gluten-free, oats, rhubarb

Whole Wheat & Oat Cinnamon Rhubarb Waffles

September 19, 2014 by Amanda 34 Comments

Haaaaaapppppppppyyyy Friday!

In celebration of being on the verge of one of these glorious things called the weekend, I bring you waffles. Whole wheat and oat cinnamon rhubarb waffles to be exact. I can’t lie. I’ve become a bit waffle-obsessed. I can’t stop thinking about all of the waffle possibilities. Of course we have sweet waffles. We also have savoury waffles. But then we have waffle sandwiches. Waffle donuts. And I bet waffle nachos could totally be a thing.

Today we’re keeping it pretty simple. We’ve got whole wheat flour and oats for some hearty oomph. The rhubarb adds a little tartness (PS. You could totally sub in apples for the rhubarb). And there’s cinnamon and brown sugar for flavour. Think: rhubarb crisp in waffle form. And if you want to go all out, you can top the waffles with butter and a sprinkling of cinnamon sugar. Boom. If that doesn’t start your day off right, I don’t know what will.

It’s the weekend, friends! Enjoy, relax, live it up, treat yo’ self, and eat some waffles. In that order.

Whole Wheat & Oat Cinnamon Rhubarb Waffles (adapted from Taste of Home)

These hearty waffles taste delicious with butter and cinnamon sugar (simply combine 1/4 cup sugar with 2 tsp. cinnamon), or fruit and syrup. If you can’t get your hands on any rhubarb or if it’s not your thing, feel free to use apples instead. Makes 6 waffles.

1 1/2 cups whole wheat flour

1 cup oats

3 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs, lightly beaten

1 1/2 cups milk

4 TBSP. butter, melted

2 TBSP. brown sugar

1 1/2 cups rhubarb, chopped

In a large bowl, combine the flour, oats, baking powder, cinnamon, and salt. In a separate bowl, mix together the eggs, milk, melted butter, and brown sugar. Add the wet ingredients to the dry, along with the chopped rhubarb. Mix until just combined. Cook according to the instructions of your waffle maker. Refrigerate or freeze leftover waffles, and reheat either in the toaster or the oven.

Filed Under: Breakfast Tagged With: breakfast, cinnamon, oats, rhubarb, waffles, whole wheat

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

April 29, 2014 by Amanda 22 Comments

Friends, by the time you read this, I will be flying high in the sky en route to Thailand! I can’t believe this day is finally here! It all still feels surreal to me that I get to jet off for a whole month to enjoy sand, sun, and adventure.

But before I bid you adieu for a few weeks, I wanted to share my new favorite granola recipe with you. It comes from Megan Gordon’s Whole Grain Mornings cookbook (aka. my new favorite thing). I love breakfast and brunch recipes, and Megan’s book is packed with exactly that – and they’re all made with whole grains. Holla!

Granola might just be my very favorite breakfast. I feel like I could eat it every day and never tire of it. So naturally, Megan’s recipe for making your own “signature granola” was first on my list to try.

This granola is good, friends. Like, really good. Amazing! The dried cherries and hazelnuts work so well together, and the sesame seeds give a little extra crunch that take this granola up a notch. I’ve already made this recipe three times in the past few weeks. A batch doesn’t last long around here, between sprinkling it on top of yogurt, eating it by the handful, and putting it into these yogurt parfaits.

These parfaits were born out of necessity. You see, I had a bit of rhubarb sitting in my fridge just begging to be used before my departure to paradise. I decided to turn the rhubarb into a quick jam, layer it between Greek yogurt and this amazing granola, and baddabing baddaboom. Granola rhubarb yogurt parfaits, yo!

I was tempted to make a batch of this granola to take to Thailand (I love it that much) – however, I’m saving room for ALL THE THAI FOOD. Seriously friends, I am aiming for maximum pad thai/curry consumption. Wish me luck!

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

The components of this recipe can be enjoyed together or separately. The granola tastes great as is or sprinkled over yogurt and fruit or with your favorite milk. The “jam” is lovely when spread onto toast or an English muffin, or stirred into plain yogurt. The granola makes about 8 cups. The jam makes about 1 cup.

For the granola (adapted from Whole Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon)

3 1/2 cups oats

1 cup hazelnuts, roughly chopped

1/2 cup sunflower seeds

1/2 cup sesame seeds

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground cardamom

1/2 cup extra virgin olive oil

1/2 cup maple syrup

3/4 tsp. vanilla

1 cup dried cherries, roughly chopped

Preheat the oven to 350°F. Prepare a large baking sheet with parchment paper or a silicone mat. In a large bowl, combine the oats, nuts and seeds, salt, and spices. In a separate bowl, combine the olive oil, maple syrup, and vanilla. Add the oil mixture to the oat mixture and stir well.

Turn the granola out onto the prepared baking sheet and spread evenly. Bake until the mixture is lightly browned and fragrant, about 35-40 minutes. Stir the mixture every 15 minutes to ensure even cooking. Remove the granola from the oven and cool completely. Add the dried cherries and mix well. Store in an airtight container. Enjoy!

For the Rhubarb “Jam” (from Gardenista)

1/2 pound rhubarb, chopped

1/2 cup sugar

1 TBSP. cornstarch

1/2 tsp. vanilla extract

Pinch of salt

Remove any leaves from the rhubarb and wash the stalks. Slice the rhubarb into 1/2 inch pieces and toss with the sugar and cornstarch. Put the mixture into a skillet and heat until gently boiling over medium heat (about 10 minutes). When the rhubarb has become soft and the mixture has thickened, remove from heat and add the vanilla and salt. Transfer to a small bowl (or mason jar) and put in the fridge to cool.

To assemble the parfaits: In a small glass or serving bowl, layer the granola and “jam” with plain Greek yogurt. You can even make these parfaits ahead of time (and refrigerate them), although the granola will soften up a bit.

If you’d like to tag along on my Thailand adventures, you can find me on Instagram (@onceuponarecipe). Have a great month, loves!

Filed Under: Breakfast Tagged With: breakfast, dried cherries, granola, hazelnuts, parfait, rhubarb, yogurt

Rhubarb Crumble Baked Donuts

April 22, 2014 by Amanda 34 Comments

Hello friends!

Spring has sprung! Our Easter weekend started with a snowfall (yes, SNOW), but thankfully Mother Nature smartened up and we were rewarded with a couple of beautiful days of sunshine and warm temperatures. I went out in a t-shirt, soaked up some sun, and all felt right in the world. I ate my way through two Easter dinners and a brunch, swore I would never eat again, and then promptly broke that oath a couple of hours later. It was a glorious weekend, I tell you. How was your weekend? Did you eat all the things too?

These donuts were part of my glorious weekend. When I first spotted glorious red stalks of rhubarb at the grocery store a couple of weeks ago, I internally squealed with delight. I adore the stuff and enjoy baking with it so much. I knew immediately that I wanted to make some type of rhubarb coffee cake (among other things). The tart rhubarb pairs so well with the buttery and sweet crumble that tops most coffee cakes. But then came the idea to create these rhubarb crumble donuts. Quick to bake, and easy to stuff from hand to face – what more do you need in a baked good?

I played around with the recipe a few times in search of maximum rhubarb flavor. I’ve crammed a whole cup of rhubarb into these donuts, which was no easy feat considering how small the cavities of my donut tin are. And the donut to crumble ratio is pretty ridiculous, in the best way possible. I’m really pleased with the end result.

These little gems are the perfect lazy weekend breakfast, yet also make a great afternoon pick-me-up snack with a hot cup of coffee or tea. I suggest you get your hands on some rhubarb as quickly as possible and then make yourself some rhubarb crumble baked donuts. Cool?

Rhubarb Crumble Baked Donuts (donut recipe adapted from Offbeat + Inspired, crumble recipe adapted from The Sugar Hit)

These donuts taste best when still warm from the oven, but they will keep just fine for a couple of days in an airtight container. I do recommend sticking them in the fridge though, as I find that rhubarb tends to get a bit dodgy when it sits at room temperature after being baked. Makes 6 donuts.

For the crumble:

1/3 cup brown sugar

1 tsp. cinnamon

Pinch of salt

1 cup cake flour

1/3 cup butter, melted

For the donuts:

3 TBSP. butter, softened

1/4 cup sugar

1 egg

1/2 tsp. vanilla

3 TBSP. plain Greek yogurt

½ cup + 2 TBSP. cake flour

¼ tsp. baking soda

Pinch of salt

1 cup rhubarb, chopped small

Preheat oven to 325°F. Spray a 6-count donut pan with non-stick spray. Combine the crumble ingredients in a small bowl and set aside. In a separate bowl, combine the sugar and butter and mix with a hand mixer until fluffy. Add the egg, yogurt, and vanilla and mix again. Add the dry ingredients and mix until just combined. Gently fold in the rhubarb.

Pipe the batter into the donut tins using a piping bag or Ziploc bag with the end cut off. Very generously top each donut with the crumble topping (like seriously pile that crumble on). Bake for about 20 minutes, or until a toothpick inserted into the donut comes out clean. Allow the donuts to cool in the pan for a good 15 minutes or so before carefully removing them from the pan. Cool completely on a wire rack – or preferably, enjoy while still warm!

Enjoy your week! xo

Filed Under: Bread, Breakfast Tagged With: baked, breakfast, crumble, donuts, rhubarb

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 by Amanda 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: cake, crumb topping, dessert, rhubarb, sour cream, strawberries, summer

Rhubarb Crumble Ice Cream

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