Each month Country Giant deejay Gator Harrison raids the DT McCall kitchen to learn about cooking green. This month Gator teams up with Chef Dustin Pritchett from The Farm House Restaurant at Fontanel Mansion—once the home of country singer Barbara Mandrell.

Blueberry-Rhubarb Crisp

Blueberry-Rhubarb Filling

• 1 T        fresh lemon juice
• 3 C        fresh blueberries
• 3 C        rhubarb, cut into ¼ inch pieces
• ¼ C        honey
• ¼ C        brown sugar
• 2 T        flour
• ¼ tsp        kosher salt

Mix all ingredients together.

Oat Crust Topping

• 2 C        flour
• 1.5 C        oats
• 1 lb        brown sugar
• 1/2 lb        butter, melted but not hot
• 1 tsp        cinnamon

Mix dry ingredients. Add melted butter. Mix well & refrigerate before using.

Crisp Procedure
Preheat oven to 425 degrees. Place berry-rhubarb mixture into small casserole dish. Generously top with oat crust topping. Bake for 15-20 minutes until the crust starts to brown. Serve with cream cheese ice cream.

Cream Cheese Ice Cream (makes 1 ¼ qt.)

• 1 lb    cream cheese, room temperature
• 1 ½ C    sugar
• 3 ea.    eggs
• 4 tsp    fresh lemon juice
• 1 tsp     pure vanilla extract
• 3 C    half & half

Heat 1 ½ C half & half with sugar. Get hot but do not simmer. Whisk eggs well in large bowl. Slowly pour some of the hot cream mix into eggs whisking well. Pour egg mixture into hot cream mixture & mix well. Heat over medium heat whisking vigorously until mixture thickens to a very light custard (170 degrees-should coat the back of spoon). Remove from heat. In an electric mixer on low speed add remaining half & half, cream cheese, lemon juice & vanilla until blended well. Slowly add warm custard mixture until smooth (you may need to stop & scrape around the sides of the mixing bowl). Press mixture through mesh strainer & refrigerate. Freeze in ice cream maker.

• Fontanel Mansion Website

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