REFRESHING RHUBARB ICE CREAM
No matter where my military family is stationed, this ice cream always makes me think of my parents' backyard rhubarb patch in Rochester, New York. -Rachel Garcia, Honolulu, Hawaii
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-3/4 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 489 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 22mg sodium, Carbohydrate 85g carbohydrate (81g sugars, Fiber 1g fiber), Protein 2g protein.
DELIA'S RHUBARB ICE CREAM WITH CRUMBLE
A rhubarb lover's ice cream dream come true!
Provided by slightly adapted from a recipe by Delia Smith
Categories Desserts
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C)
- Make the crumble by rubbing the flour, butter and brown sugar together until it forms pea-like crumbs, then put onto a baking sheet. Set aside.
- Wash the rhubarb and cut into bite sized pieces and put into a shallow baking dish along with the lemon juice and sugar; mix well.
- Place this dish in the lower part of the preheated oven, and the crumble on a higher shelf. Bake the crumble for about 10 to 12 minutes, then remove from the oven. Continue to bake the rhubarb for another 15 to 20 minutes, or until it is soft, then remove from the oven and allow to cool.
- When the rhubarb is cool, use a stick blender or food processor to puree the fruit until it is smooth. Place in a covered bowl in the refrigerator until needed.
- Break up the crumble into pieces and set aside about one quarter of the crumbs for topping the ice cream.
- When you are ready to process the ice cream, mix the cream into the rhubarb puree and pour into the prepared ice cream maker* and process according to manufacturer's directions (or until it looks like soft whipped cream).
- Add the crumble pieces at the last minute of processing; when mixed well, stop the machine and put the ice cream in a container that can be frozen. Place in freezer for a minimum of 4 to 6 hours before serving. I like to add some of the reserved crumble to the top of each serving.
- * If you don't have an ice cream maker, freeze the cream and rhubarb (without the crumble) for 3 or 4 hours, then beat and freeze for 2 more hours. Beat again and this time add the crumble, freeze for 4 to 6 hours, then serve.
Nutrition Facts : Calories 148 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, ServingSize 2 scoops, Sodium 0 milligrams sodium, Sugar 0 grams sugar
RHUBARB ICE CREAM
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. -Jan Douglas, Dent, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 17mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM
The combination of rhubarb and ginger is sharp and cleansing - an ideal way to finish a dinner party
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 2h
Number Of Ingredients 10
Steps:
- Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste - add more ginger if you like a stronger flavour.
- Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
- Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb's shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.
Nutrition Facts : Calories 682 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 95 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
RHUBARB ICE CREAM
Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.
Provided by Diana Rattray
Categories Dessert
Time 2h25m
Yield 20
Number Of Ingredients 9
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!
Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g
DOUBLE-DECKER RHUBARB ICE CREAM SANDWICHES
Make these with fresh rhubarb when it is in season, from late winter through midsummer.
Yield Makes 8 servings
Number Of Ingredients 9
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.
RHUBARB CRUMBLE ICE CREAM
Make and share this Rhubarb Crumble Ice Cream recipe from Food.com.
Provided by MarieRynr
Categories Frozen Desserts
Time 2h10m
Yield 2 pints
Number Of Ingredients 8
Steps:
- First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough.
- Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
- Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
- Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it.
- The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
- The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth.
- Transfer to the fridge and chill.
- Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
- (If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
- Quickly spoon into a plastic freezer box and stir in the crumble pieces.
- Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
- To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer.
- Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.
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