Beauty has become a house slave at La Domaine. With over a dozen published cookbooks, she still finds time to come to La Domaine 2-4 times a month to cook, clean and serve Miss Couple and Master R. I caught up with her before her first session as a submissive. She was preparing rhubarb crisp with honey ice cream for Miss Couple.
Beauty showed me to a five-gallon-bucket full of rhubarb that she had gathered from her friends’ garden on her way to La Domaine. I don’t know what anyone would do with that much rhubarb, but Beauty certainly had a few ideas. She told me that she had brought extra rhubarb for me to use as props and coyly offered up suggestions for their use. While the rhubarb crisp was in the oven, Miss Couple came outside with us and taught me how to properly insert a rhubarb stalk into a slave.
*This is one instance where you should NOT eat the whole plant for reasons other than where it has just been. The stalks are tart and sweet when cooked, however the giant leaves contain oxalic acid and are poisonous for human consumption. Because trace amounts of the corrosive acid are found in the stalk as well, we put a protective glove on the stalk for insertion. Safety first, as my father always says.
Strawberry Rhubarb Pecan Crisp with Honey Vanilla Ice Cream
The recipes can be used separately, but served together the sum is greater than the parts, especially when the crisp is warm and the ice cream melts into the fruit. Make the ice cream base the night before and make sure it is well chilled before processing in your ice cream machine (you do need an ice cream machine). The crisp is best served the day it is made.
Strawberry Rhubarb Pecan Crisp
- 1/3 cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup sugar
- 3 tablespoons cold unsalted butter, cut into pieces
- 1 teaspoon ground cinnamon
- ⅔ cup coarsely chopped pecans
- 1½ pounds rhubarb, stalks trimmed, cut into 1/2-inch pieces
- (about 3 cups)
- 1 pint strawberries, hulled, and halved, if large
- 1/2 cup sugar
- For the Crisp Topping: Preheat the oven to 375 degrees F. Have a 9-inch pie plate or other shallow baking dish handy. In a small bowl, combine the flour, brown and white sugars and cinnamon. Cut in the butter using a pastry blender or your fingers until the mixture forms large crumbs. Toss in the pecans; set aside.
- For the Fruit: In a mixing bowl, combine the rhubarb, strawberries and sugar. Scrape mixture into the pie plate. Scatter the topping evenly over the fruit.
- Bake 35 to 40 minutes or until the crisp topping is golden brown. Cool briefly. Serve warm, topped with ice cream, if you like.
Honey Vanilla Ice Cream
- Makes about 5 cups
- 4 large egg yolks
- 1/2 cup honey
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- Whisk together egg yolks and honey in a medium-sized, heat-proof bowl.
- Combine the milk and cream in a medium-sized, heavy- bottomed, non-reactive saucepan and heat till just under a boil.
- Slowly add a little bit to the egg mixture, whisking all the while, to temper the eggs. Add remaining liquid, stirring until smooth.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until custard has thickened slightly and coats the back of a spoon, about 5 minutes. Do not boil. Remove from heat and stir in vanilla extract.
- Strain through a fine strainer. Cool almost to room temperature, stirring occasionally. Transfer to storage container and refrigerate 6 hours, or preferably overnight.
- Pour into ice cream maker and follow manufacturer’s instructions. Freeze in airtight container and eat preferably within 4 days, after which the texture suffers a bit. When it is first churned it is like an extra-stiff soft-serve and is particularly luscious.