Now that we’ve gone from winter to summer in one week, welcome to summer in New England! Spring is a pipedream in DINEcountry. While spring foliage is gorgeous throughout the Distinctive Inns of New England (DINE), the weather can be incredibly variable. The gardens loved all the rain this spring, but that certainly kept our temps down. However, that’s all behind us now and we’re in the thick of summer weather. Last summer we wrote about a dozen ways to beat the summer heat at DINE inns. This summer, as Mother Nature turns up the thermometer, we’re offering some great ways to cool off with tart treats featuring our favorite July garden go-to, rhubarb!
When rhubarb season hits, everyone is searching for new recipes utilizing the tart treat. No need to look further, DINE innkeepers to the rescue. If you can’t make it for your own romantic getaway, try some of these recipes from our kitchens. And if you’re visiting during July, you just might find one of these fabulous dishes on the menu!
Rhubarb Custard from the Rabbit Hill Inn recipe files
Preparation Note: You will need a buttered 9″ glass pie plate or 6-8 individual shallow ramekins (depends on size)
Ingredients for the Rhubarb Custard:
4 cups rhubarb diced
1/4 cup milk (or almond milk for dairy free version)
1 1/2 cups sugar
3 large egg yolks
1/2 cup all-purpose flour
3/4 tsp nutmeg
1 tsp fresh grated orange rind
Method for Rhubarb Custard:
In a large bowl, combine milk, sugar, yolks, flour, nutmeg, and orange rind. Beat well. Then toss in rhubarb.
Pour into the buttered glass pie plate or individual ramekins
Bake in a water bath at 350 degrees for 30 minutes.
This rhubarb custard will last 4-5 days in the refrigerator. Reality is, it will disappear in a blink. It’s THAT good. The recipe can easily be converted to a dairy-free dessert by using an alternative milk (such as almond milk). Serve with your favorite ice cream, or a simple fresh whipped cream and berries. Feeling artsy? Consider jazzing it up with a fruit coulis on the plate and topped with meringue.
Easy Strawberry Rhubarb Crisp From Chesterfield Inn
7 cups diced rhubarb
2 cups diced strawberries
1 cup granulated sugar
1 tablespoon grated orange zest
2 tablespoons cornstarch
1/3 cup Triple Sec
¾ cup (1 ½ sticks) unsalted butter, cold, cut into small pieces
2 cups unbleached all-purpose flour
1 cup old-fashioned rolled
¾ cup packed brown sugar
1 tablespoon ground cinnamon
¾ cup slivered almonds
- Toss the rhubarb with the granulated sugar and orange zest in a 3-quart baking dish. Dissolve the cornstarch in the Triple Sec, add to the rhubarb and toss to coat.
- Preheat oven to 350 F.
- Place the butter, flour, oats, brown sugar and cinnamon in a mixing bowl. Mix together with your hands until crumbly. Stir in the almonds and salt and beat in the egg to bind the mixture loosely. Spread the topping evenly over the rhubarb.
- Bake until the top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.
Makes 6 portions
Rhubarb Streusel Muffins from Captain’s House Inn
Oven Temperature: 375° F
Yield 23: Individual Muffin Tins
Ingredients- for topping
2/3 Brown Sugar, packed
½ Tsp Cinnamon
1/8 Tsp Salt
5 Tbsp Butter, softened
½ Lb Fresh Rhubarb Stalks, cut into ¼ inch dice
3 Tbsp Confectioners Sugar
Ingredients for muffins:
1 ¼ All Purpose Flour
1 Tsp Baking Powder
1 Tsp Salt
1 Stick (1/2 Cup) Butter, softened
¾ Cup Granulated Sugar
2 Large Eggs
½ Tsp Vanilla
½ Cup Whole Milk
- To make the streusel for the topping, whisk together flour, brown sugar, cinnamon and salt in a bowl. Blend the butter with your fingertips until mixture forms small clumps.
- To make the cake batter, whisk together the flour, baking powder and salt into a medium bowl. Beat together the butter and sugar in a large bowl with the electric mixer at a medium speed until blended.
- Add the eggs and vanilla and beat until fluffy. Reduce the speed to low and add flour mixture and milk alternately in 2 batches, begging and ending with the flour mixture and mix till combined.
- Divide batter among muffin cups (1/2 Full). Toss the rhubarb with confectioner’s sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake until tops go golden and a tester comes out clean. (22-25minutes)
- Cool in the pans for 3 minutes then loosen the edges with a knife, remove from the pan and leave to cool slightly.
Time to start planning your summer getaway! Don’t forget to book directly with DINE inns for the best rates.
In Connecticut: Inn at Harbor Hill Marina in Niantic