No-Churn Summer Rhubarb Ginger Ice Cream
Jun 1, 2020
The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
If fresh cherries are unavailable, substitute jarred sour cherries and juice. For a bit of crunch, top with toasted chopped hazelnuts or Brazil nuts.
Freshly picked rhubarb is the basis of this delicious, easy compote to serve under a dollop of thick yogurt or over frozen vanilla yogurt. Add some strawberries for an ever-popular flavour combination.
This crisp, nutty-tasting pastry is particularly nice with the Rhubarb Crumble Pie. Since it doesn't use butter, you don't need to chill it before rolling out. If the crust begins to brown too much while baking, shield it with strips of foil.
You know you're getting close to A la Mode, in Vancouver's Granville Island Public Market, when you pass people balancing cappuccinos and juicy wedges of pie topped with ice cream (a la mode). They're looking for a spot to perch and enjoy the fresh pie from the takeout owned by Angus McKay, who says the secret to his success "is fresh pies. I have them coming out of the oven all the time." McKay claims to have introduced the first bumbleberry pie (a combo of blackberries, raspberries, apples and rhubarb) to the West Coast.
Bumbleberry is a tumble of juicy fruit and makes a delicious contrast to this dessert's generous crisp layers under and over the fruit.
This pie has a traditional bumbleberry-type filling using winter-available frozen fruit. Mix the juice from the fruit with morning juice or into smoothies.
