rhubarb tart...

with Thai basil ice-cream...

As rhubarb's been in the market for a while, I decided to make a dessert from this colorful vegetable yesterday. While the leaves are toxic, the stems are very useful ingredient. Having a sharp taste would go well with my novelty ice-cream "Thai basil".

Ingredients: make for 2 servings

for the rhubarb compost
- 1 cup rhubarb, slice into 1/4"
- 1/4 cup sugar
- 1/4 ts. vanilla extract
for the pastry cream1
- 1 cup milk
- 3 egg yolks
- 1/4 cup sugar
- 1/2 ts. vanilla extract
- 2 tb. cornstarch
- 1 tb. all-purpose flour
- 1 oz. unsalted butter, softened

for the ice-cream
- 250 g half & half
- 50 g egg yolks
- 70 g sugar
- 1/4 ts. vanilla extract
- 1/4 ts. salt
- 1/4 cup Thai basil leaves
for the tart shell

see : tart shell's recipe

for the tuile

see : tuile's recipe1


for the rhubarb compost
1. Heat the pan with rhubarb, sugar and vanilla extract on medium-low.
2. Stir occasionally until the rhubarbs are tender.
3. Remove from the heat, cool down on an ice-bath before refrigerate.

for the pastry cream

1. Bring the milk to a simmer.
2. Beat the egg yolks with sugar until pale, then stir in flour and cornstarch.
3. Temper the egg yolks mixture with hot milk, then pour it back to the pot.
4. Heat gently, whisking until the mixture is thicken.
5. Add butter and remove from the heat.
6. Cover with plastic wrap, cool it down before refrigerate.

for the ice-cream
1. Bring the cream to a boil.
2. Whisk egg yolks, sugar and vanilla extract until pale.
3. Temper egg yolk mixture with hot cream, return to the heat and whisk until 165 degree F.
4. Remove from the heat, cool it down on an ice-bath.
5. Blanch and shock the basil, blend it with 1/2 cup ice-cream base and salt. Pour it back into the ice-cream base and mix well.
6. Spin and freeze.

Root Souce Challenge #14 Rhubarb @ Announcement

Winner @ http://www.cookthink.com/blog/?p=968


Maya said...

I have a packet of outrageously expensive rhubarb in my fridge right now! I used to have rhubarb plants in my home when I lived in Canada.

Thip said...

I never had rhubarb before I moved here. :)

Hillary said...

I need to get my hands on some of that Thai basil ice cream.

Thip said...

Hi Hillary, if you want a smooth texture, you can strain the ice-cream before spinning. I didn't strain it as I liked the rough looking.

Vanillaorchid said...

Your tart is so beautiful ka P'Thip.

I have never made dessert with rhubarb before as I have not seen it here.

Wanna try once if I had a chance to find some rhubarb.

Thip said...

Thanks, Om. Try it if you can fine one.

Mike of Mike's Table said...

I'm late on this one, but wow! That looks and sounds amazing. Now I just need to find some Thai basil :-/

Thip said...

I hope you like it, Mike.


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