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It’s the 4th of July! Time to make this glorious Rhubarb Crumble Pie with a scoop of Strawberry Sour Cream Ice Cream


Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007).  The Paris-based Lebovitz knows his way around ice cream and this very easy recipe proves it.

Together they’re proof that Strawberries and Rhubard are soul mates. The sweetness of the berries is perfect companion to the crisp, tartness of rhubarb.  Rhubarb is sometimes called the ‘Pie Plant’ as its emergence this time of year seems to make every baker run out and put it to work.  The strawberries are particularly welcome this year after what was likely the worst winter in memory in the East. 

      You can start the ice cream first so that the berries have time to release their juices.   Then put together the dough in your pie plate.  While those two rest, take on the rhubarb filling and the crumble topping.  Then while the Crumble bakes in the oven, complete the ice cream recipe. 

Without further ado, here are the two recipes:

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