STRAWBERRY-RHUBARB ICE CREAM
I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. -Mary Ann Hansen, St. Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 95mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
RHUBARB AND STRAWBERRY ICE CREAM
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
- Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
- In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
STRAWBERRY RHUBARB ICE
Make and share this Strawberry Rhubarb Ice recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a 3 quart saucepan combine all ingredients.
- Heat mixture to boiling over medium heat stirring occasionally.
- Continue to cook until mixture bubbles and thickens,about 10 minutes.
- Remove mixture from heat and cool to room temp.
- Puree mixture in food processor with chopping blade (or in blender).
- Pour into container of ice-cream make and process into ice following manufacturers directions.
- Transfer to freezer container and freeze.
- Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
- Cover with plastic wrap.
- Freeze mixture until firm.
- Break mixture into 1 inch chunks.
- Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
- Put back in freezer until serving time.
- Just before serving let ice stand at room temp for 15 minutes to soften slightly.
Nutrition Facts : Calories 138.1, Fat 0.4, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 34.6, Fiber 2.9, Sugar 29.8, Protein 1.1
RHUBARB-STRAWBERRY ICE CREAM
You don't need an ice cream maker for this recipe, only a saucepan and food processor. It sounds heavenly ! Published in Redbook, June 2007
Provided by PrimQuilter
Categories Frozen Desserts
Time 27m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206, Fat 8.4, SaturatedFat 5.2, Cholesterol 30.6, Sodium 11.9, Carbohydrate 33.5, Fiber 2.2, Sugar 28.3, Protein 1.2
RHUBARB STRAWBERRY ICE
A nice summer treat served with either ginger ale or champagne. Can be frozen in a pan or made in a 2-quart ice cream freezer and freeze according to the manufacturer's directions. Time to make doesn't include freezing time
Provided by Calee
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen rhubarb, thaw slightly.
- In medium saucepan combine rhubarb, 1/2 cup of the cranberry juice and sugar.
- Bring to boiling, reduce heat, cover and simmer for 5-8 minutes or until sugar is dissolved and rhubarb is tender.
- Remove from heat and stir in remaining cranberry juice and strawberries. Cool.
- Place half mixture in blender process until smooth. Transfer mixture to 9x9x2 inch nonmetal freezer-proof container.
- Repeat with remaining rhubarb mixture.
- Cover and freeze for 4-5 hours or until nearly firm.
- Break frozen mixture into small chunks and place in chilled large bowl.
- Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container.
- Cover and freeze for at least 6 hours or until firm.
- To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little champagne or ginger ale around the fruit ice.
Nutrition Facts : Calories 142.4, Fat 0.3, Sodium 3.6, Carbohydrate 35.9, Fiber 1.8, Sugar 32, Protein 0.8
More about "rhubarb strawberry ice food"
STRAWBERRY-RHUBARB ICE POPS | READER'S DIGEST CANADA
From readersdigest.ca
Cuisine DiabetesCategory DessertsServings 8Estimated Reading Time 1 min
STRAWBERRY, RHUBARB, AND LIME ICE POPS - FOOD52
From food52.com
STRAWBERRY RHUBARB ICE CREAM - DINNER WITH JULIE
From dinnerwithjulie.com
NO-CHURN ROASTED STRAWBERRY RHUBARB ICE CREAM
From loveinmyoven.com
STRAWBERRY RHUBARB ICE CREAM - LIFE IS A PARTY
From lifeisaparty.ca
RHUBARB AND STRAWBERRY SORBET | RICARDO
From ricardocuisine.com
5/5 (9)Total Time 30 minsCategory DessertsCalories 205 per serving
STRAWBERRY-RHUBARB ICED TEA RECIPE - SERIOUS EATS
From seriouseats.com
STRAWBERRY & RHUBARB NO-CHURN ICE CREAM RECIPE - FOOD52
From food52.com
HOW TO MAKE ANY NO-CHURN ICE CREAM - FOOD52
From food52.com
RHUBARB AND STRAWBERRY ICE CREAM RECIPE | RECIPES.NET
From recipes.net
STRAWBERRY RHUBARB MARGARITA – A COUPLE COOKS
From acouplecooks.com
STRAWBERRY-RHUBARB COBBLER WITH PISTACHIO ICE CREAM RECIPE
From today.com
RHUBARB AND STRAWBERRY ICE CREAM RECIPE | EPICURIOUS
From epicurious.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
CLASSIC STRAWBERRY-RHUBARB PIE RECIPE (WITH 3 TIPS) | KITCHN
From thekitchn.com
30 STRAWBERRY RHUBARB RECIPES FOR DESSERT - INSANELY GOOD
From insanelygoodrecipes.com
STRAWBERRY RHUBARB NO-CHURN ICE CREAM - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
RHUBARB ROASTED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love