Refreshing Rhubarb Ice Cream Food

REFRESHING RHUBARB ICE CREAM

Steps:

• Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly., Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold., Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

DOUBLE-DECKER RHUBARB ICE CREAM SANDWICHES

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add rhubarb (with juices if using frozen), 1 cup sugar, 2 tablespoons corn syrup and pinch of salt. Cover pan and cook over medium-low heat until rhubarb is tender, about 10 minutes. Cool; discard vanilla bean. Place rhubarb mixture in blender. Add raspberries with juices; purée mixture until smooth.
• Whisk egg yolks, 1/2 cup whipping cream, remaining 1/2 cup sugar and 2 tablespoons corn syrup in clean heavy medium saucepan to blend well. Stir mixture over medium-low heat until thick enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Mix in 2 1/3 cups rhubarb-raspberry purée. Refrigerate custard until cold. Cover and refrigerate remaining rhubarb-raspberry purée for sauce.
• Process rhubarb custard in ice cream maker according to manufacturer's instructions. Freeze in covered container.
• Place 8 Pistachio Meringues on clean baking sheet. Top each meringue with scoop of rhubarb-raspberry ice cream; flatten ice cream to reach edge of meringue. Top each ice-cream-covered meringue with another meringue and another scoop of ice cream; flatten to reach edge. Top each with third meringue. Cover and freeze ice cream sandwiches until firm, about 2 hours. (Can be made 3 days ahead. Keep frozen.)
• Cut sandwiches in half. Place 2 halves, rounded sides down, on plates. Drizzle with reserved purée.

SWEETLY STEWED RHUBARB

Steps:

• Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM

Steps:

• Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
• Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

RHUBARB ICE CREAM

Steps:

• Gather the ingredients.
• In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
• Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
• Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
• Freeze, following ice cream freezer directions.
• Serve and enjoy!

RHUBARB-STRAWBERRY ICE CREAM

Steps:

• In a large saucepan, combine rhubarb and 1/2 cup sugar.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• Pour into a bowl and refrigerate until cold, about 2 hours.
• In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• Process strawberries until finely chopped, but still frozen.
• With motor running, pour in cream.
• Process until creamy, but still frozen, scraping frequently.
• Spoon ice cream into a large bowl.
• Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• Freeze until firm, 2 hours or overnight.
• If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.