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My Grandmother's Rhubarb Pizza
with Ginger Ice Cream



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La Belle Cuisine


My Grandmother’s Rhubarb Pizza
with Ginger Ice Cream

Inn at Little Washington
Cookbook: A Consuming Passion

by Patrick O’Connell, 1996, Random House, Inc.

“Although my grandmother really did have a rhubarb patch, she wasn’t
into making pizzas. But if she had been, they probably would have tasted
something like these.
(A chef has to take a little poetic license once in a while to keep his clients intrigued.) In the restaurant, we use a flaky croissant dough for the crust,
but any pie dough will work. The pizzas may be completely assembled well
in advance and baked just before serving.”

Makes six individual 5-inch round pizzas

Basic pie dough (croissant dough or puff
pastry may be substituted)
8 thick stalks red rhubarb
1 quart water
1 1/2 cups sugar
1 cup Raspberry Purée (recipe follows)
Nonstick cooking spray
1/4 cup sugar combined with
1 teaspoon ground cinnamon
Ginger Ice Cream (recipe follows)

1. On a floured board, roll the dough out to about 1/8 inch thick. Lay
a bowl about 5 inches in diameter upside down on the dough and,
using the rim as a pattern, cut out six circles with a sharp paring
knife. Place the pastry rounds between sheets of waxed paper
and refrigerate.
2. Wash the rhubarb, trim off any leaves, and cut out any brown or
bruised spots. Using a very sharp knife, slice six of the stalks on
the bias about 1/8 inch thick. Roughly chop the remaining two
stalks and keep separate.
3. In a 4-quart saucepan, combine the water, sugar, and Raspberry
Purée over medium heat. Bring just to a boil.
4. Place the rhubarb slices in a stainless steel bowl and carefully pour
the hot liquid over them just to cover, leaving about 2 cups liquid
in the saucepan.
5. Add the chopped rhubarb to the liquid left in the pan and simmer
until very soft. Remove from the heat. Strain the rhubarb, reserving
the liquid, and purée in a food processor or blender until smooth.
6. Return the liquid to the stove and simmer until reduced to a
syrupy consistency.

To assemble pizzas:

1. Preheat the oven to 375 degrees [F].
2. Remove the pastry rounds from the refrigerator. Spray several baking sheets with nonstick cooking spray and lay the pastry rounds on them.
Spread about 1 tablespoon of rhubarb puree evenly over each round.
Lift the rhubarb slices out of their liquid and arrange on top of the
puree in a single layer of concentric circles.
3. Bake pizzas in the lower half of the oven for 6 to 8 minutes, or until
the pastry is crisp and golden brown. Remove from the oven and
brush each pizza with the reduced rhubarb syrup.

To Serve:

1. Sprinkle each of six serving plates lightly with cinnamon sugar
in a ribbonlike pattern.
2. Place a warm, glazed pizza on each plate and top with a small
scoop of Ginger Ice Cream.

 Raspberry Purée

Makes 1 cup

3 pints fresh raspberries
1 tablespoon fresh lemon juice
3 to 4 tablespoons sugar

1. Purée the berries in a food processor. Strain through a fine
strainer to remove all the seeds, pressing hard on the solids
with a rubber spatula to extract all the liquid.
2. Add the lemon juice and mix well.
3. Add the sugar 1 tablespoon at a time, tasting after each
addition, until the desired sweetness is obtained.

Note: You may substitute frozen raspberries,
but reduce the sugar by one-half.

Ginger Ice Cream

“This is one of our favorite ice creams. The unexpected tingling heat
of fresh ginger in combination with the frozen ice cream creates an
exciting confusion for the brain and palate…”

Makes 1 quart

2 1/2 cups half-and-half
1 1/4 cups sugar
1/2 cup peeled and finely
chopped fresh ginger
1/2 teaspoon lemon juice
3 egg yolks
2 tablespoons minced candied ginger

1. In a medium saucepan, combine the half-and-half, 1/2 cup of the sugar, and the fresh ginger. Bring to a boil, then reduce to a simmer and cook
for 5 minutes.
2. Remove from the heat and allow to steep for 10 minutes more. Stir in
the lemon juice.
3. In a large stainless steel bowl, whisk the egg yolks and the remaining
3/4 cup sugar until thick and foamy. Slowly pour the half-and-half
mixture into the yolk mixture, whisking vigorously until thoroughly
4. Set the bowl over a pot of simmering water and cook, whisking
constantly, until the mixture coats the back of a spoon.
5. Remove from the heat and strain. Cool in the refrigerator, then freeze
in an ice cream machine according to the manufacturer’s instructions.
When the ice cream begins to stiffen, add the candied ginger and con-
tinue to churn until the ginger is evenly incorporated and the ice cream
is thick.

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