Life’s been pretty crazy around these parts. I got back from my First We Eat workshop in Tennessee about a week and a half ago and since then I’ve been busy catching up on emails, freelance photography work, hosting an awesome private Secret Supper (will be sharing photos of this soon!) and wrapping up last-minute planning details for my trip to Ireland, Scotland, and England—which I’ll be leaving for in less than a week from now (eep.) Time certainly flies! Thank goodness I have the garden to keep me feeling grounded and sane between plugging away at the computer and getting all my things packed and then unpacked and then packed again. 😀 Also, Bon Appetit’s new site Healthy-ish did a killer feature on myself and the Secret Suppers, you can take a peek at it here! For this post, I wanted to make a bit of a comfort food that would welcome the early summer weather while using up the late spring produce, and so these little strawberry rhubarb pie ice cream sandwiches were born! I love the combination of the sweet strawberry and rhubarb and I am so excited to share this with you all!
I’m making these strawberry rhubarb pie ice cream sandwhiches as a part of a virtual potluck with many other awesome food bloggers, and I have links to their posts below, too. It’s a potluck for peace hosted by Lab Noon, and the point is to bridge the gap between cultures and provide common ground for people with differing views. I’ve always found food to be the best way to get people to open up or to accept something foreign and unknown. Coming from a Greek background, as a child the food I ate at home was very different from the food my friends ate in their Americana-esque households. Sure, some of the dishes we ate could look very different (grilled octopus), or even smell kind of weird (oh, feta), but once they tasted it, the different-ness of it all wasn’t scary, and was instead something fun and new and fascinatingly delicious. I honestly think our government would get a whole lot more done on a fundamental level if politicians just had a big potluck a couple times a year and they each brought their favorite dish from their own background. Food just makes people more sociable, understanding, and is a very visceral way to learn more about someone else’s identity. Once you’ve had someone’s grandmother’s pot roast, it’s hard to turn a blind eye to their healthcare concerns.
You can take a peek at the other recipes below, hope you enjoy them all and wish you guys a very lovely week!
Delicious Not Gorgeous
The Green Life
Cook Til Delicious
The Little Epicurean
Wood and Spoon
This Mess is Ours
The Bojon Gourmet
Ginger & Toasted Sesame
On the Plate
An Edible Mosaic
Tending the Table
Harvest and Honey
Strawberry Rhubarb Pie Ice Cream Sandwiches
- 3 cups flour
- 4 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 8 ounces unsalted butter cold
- 6 to 10 tablespoons ice water
STRAWBERRY RHUBARB HAND PIE FILLING
- 3/4 pound strawberries caps removed and cut into 1/-inch thick slices
- 1 stalk rhubarb chopped
- 3 tablespoons granulated sugar
- ICE CREAM
- 1 1/2 cups Strawberry Ice Cream
- For the filling, toss together the strawberries, rhubarb, and sugar in a medium bowl until combined. Empty the mixture into a small saucepan and bring to a boil over medium high heat. Reduce heat to low and simmer until the strawberries have softened and some of the liquid in the pan has evaporated, about 15 to 20 minutes. Remove from heat and set aside to cool to room temperature.
- To prepare the crust, mix together the dry ingredients in a large bowl. Grate the butter over the bowl on the largest hole setting, stopping every couple minutes to stir in the grated butter bits so that they don’t form one giant butter shard clump. Add the water in small increments, stirring, until all the water is added. Knead the dough for about 30 seconds to help disperse the moisture, then grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water. Once the dough holds its shape, divide it into two balls.
- Preheat the oven to 375 degrees Fahrenheit. Lay a sheet of parchment paper down on a flat working surface and lightly dust it with flour. Place one of the dough balls on the parchment paper, and then pat it down into a rough oval shape that's a few inches thick. Lightly flour the top, then lay another sheet of parchment paper on top and roll out the dough to about 1/8-inch thick in between the sheets of parchment paper. Repeat with the other ball of dough so that you have two sheets of dough between parchment paper.
- Line a large baking sheet with parchment paper. Use a 3-inch round cookie cutter to cut out the bottoms of the hand pies and place them on the baking sheet with a couple inches of space between them. Use a slotted spoon to put some of the sliced strawberry filling on top, leaving about 1/4-inch border around to seal the crust.
- Use a 3 1/2-inch round cookie cutter to cut the tops of the hand pies out of the other sheet of dough. To seal, dip your finger in water and trace it around the edge of the bottom crust. Place the larger, top circle of dough on top and press the edges to seal. Use a fork to crimp the edges and use a knife to cut a few small holes in the top to allow steam to escape. Repeat until you've made 12 hand pies.
- Whisk together the egg and milk and then lightly brush the pies with the mixture. Place them in the oven and bake until golden brown, about 40 minutes. Allow to cool before assembling.
- To prep the ice cream centers, line a 1/4-cup measuring scoop with plastic wrap. Use a spoon to scoop the ice cream into the measuring up and compact it, then turn it out onto a tray lined with parchment paper and remove the plastic wrap from the top of it. Line the cup with the plastic wrap again and repeat until you have 6 mounds of ice cream. Place the tray in the freezer for 1 hour.
- When you're ready to serve, you can assemble them by placing the ice cream disc in between two of the pies.