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
Homemade Rhubarb Ice Cream an old time ice cream recipe made with fresh rhubarb for a sweet and tangy dessert you don't want to miss this summer!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 9
Steps:
- Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan.
- Let the compote cool slightly then puree in a blender or food processor until completely smooth. Chill until cold.
- Meanwhile make the custard. Whisk the egg, yolks, sugar, and milk, making sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture just starts to thicken. Do not bring it to a boil.
- Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold.
- Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.
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 ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM
As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
- Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
- Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
- Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
- Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
- Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
- Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
- For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
- Serve the galette with the Strawberry Whipped Cream.
HOMEMADE WHIPPED CREAM
Steps:
- Place a small bowl and mixer beaters in the freezer for about 5 minutes.
- Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.
Nutrition Facts : Calories 462 calories, Carbohydrate 16 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.3 mg, Sugar 12.8 g
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
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.
WHIPPED CREAM FOR RHUBARB ICE CREAM
Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream.
Provided by Martha Stewart
Yield Makes enough for 4 to 6 sundaes
Number Of Ingredients 3
Steps:
- Place the bowl and whisk of an electric mixer in the freezer until chilled.
- Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.
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