As the hosts for a large Thanksgiving gathering this year, we felt responsible to provide as much delicious food as possible. And second to a turkey, the most important part of any Thanksgiving meal is the pie. If pie is the equivalent dessert to turkey, then ice cream is the equivalent to gravy.
Maple Ice Cream atop Pecan Pie
The recipe made with raw fruit (L) and roasted fruit (R)
The bounty of late spring (now early summer) is upon us- the farmers markets are full of all the green vegetables we have been craving this long winter. Rhubarb (along with those oh so trendy wild ramps) is one of the first signs of spring. Luckily rhubarb sticks around long enough to overlap for a brief glorious moment with the advent of ripe strawberries.
Rhubarb stalks have a bright and tart taste which needs to be tempered with sugar to make it palatable. The plant contains the toxin oxalic acid so never eat the leaves! There are luckily smaller amounts of the toxin in the edible stalks. Interestingly enough, its qualities are those of a vegetable, but we consider it a fruit because of how we use it in desserts.
Market fresh strawberries and rhubarb stalks
One of the best pies, in my fair opinion, is a strawberry-rhubarb one. Strawberries are naturally sweet and balance the tartness of rhubarb. The bright red color is cheery and reminds us that warmer weather and longer evenings are on the way. With two fruits and strained yogurt, it’s easy to tell yourself that this is a “healthy dessert” (almost- if there wasn’t two forms of sugar and all the delicious cream).