How to make it

  • For Buttermilk Ice Cream:
  • Bring milk, sugar and vanilla bean to a boil. Remove from heat. Strain the mixture to remove the vanilla bean.
  • Whisk the yolks to break them up and then whisk a little bit of the hot liquid into the yolks.
  • Add remaining hot liquid, then the buttermilk and salt while continuing to whisk.
  • Place the mixture in a large bowl and whisk over a double boiler until it reaches the ribbon stage. (The mixture will start to froth and separate, then re-combine).
  • Cool over an ice bath while whisking.
  • Turn mixture in an ice cream machine according to manufacturer’s instructions.
  • For Streusel:
  • In a mixing bowl blend together the granulated sugar and unsalted butter until the mixture is light and airy.
  • Add the cinnamon, flour and vanilla and mix slowly until well combined and still crumbly.
  • For John's Dough:
  • In a mixing bowl blend together the flour, sugar and salt by hand until well combined.
  • Add the chilled butter. Using a fork or a pastry cutter, cut the butter into the dry ingredients until the mixture takes the appearance of cornmeal.
  • Slowly add the cold milk to the mixture, working the liquid into the mixture.
  • Mix carefully by hand, and working no longer than 1 minute, form the dough into a ball.
  • Wrap the dough in plastic and refrigerate for 30 minutes before using.
  • Preheat oven to 400ºF.
  • Take the dough from the refrigerator and roll it out.
  • Cut it into 5½-inch rounds and fit them into well-buttered and floured 3½-inch tart shells.
  • Line the inside of each tart with a piece of aluminum foil and fill with dried beans or rice to weigh down the dough.
  • Place the tart shells into the oven and bake for 10-12 minutes. Remove the tarts from the oven and allow them to cool before removing from the mold.
  • Reserve for later use.
  • For Cobbler Filling:
  • Bring water and sugar to a boil and reduce to a simmer.
  • Add in the diced asparagus and rhubarb to the poaching liquid and cook until tender, about 8 minutes.
  • Remove and cool the asparagus and rhubarb and reduce the poaching liquid to a syrup. Reserve.
  • Place the rhubarb and asparagus pieces in a large bowl and combine with the flour, melted butter, lemon juice, lemon zest and egg.
  • To Assemble and Serve:
  • Preheat oven to 350ºF.
  • Generously fill the tart shells with the rhubarb and asparagus mixture, then top with the streusel.
  • Bake the tarts for 10-12 minutes, until the crust is browned and the filling is hot through.
  • Scoop the ice cream on top of the cobbler, then drizzle with the syrup.
Chef John Besh   Close

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