Sunday, November 9, 2014

Iced rhubarb delight

This strange and seasonal fruit has a unique sweet taste and soft pink color that makes a stunning ice cream.

* Makes about 2 1/4 pints

  • 3 cups chopped, trimmed rhubarb
  • 1/2 cup superfine sugar
  • 1 to 2 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1 cup heavy cream, stiffly whipped
  • 1 cup plain yogurt

Put the rhubarb, sugar, and vanilla into a small saucepan and simmer for about 8 minutes until very tender. Alternatively, cook in the microwave on medium for 3 or 4 minutes, stirring occasionally.

Purée the fruit, stir in the cinnamon, and set aside until cold.

Fold together the puréed rhubarb, the whipped cream, and the yogurt. Spoon into the bowl of an ice cream maker and process, following the manufacturer’s instructions, or pour into a freezer container and freeze as directed. When the ice cream is firm, freeze briefly before serving, or until required.

This ice cream can be frozen for up to 3 months. Remove from the freezer 15 minutes before serving to soften slightly.

Variations:

  • Iced rhubarb & ginger classic
Prepare the basic recipe, replacing the cinnamon with 1 teaspoon ground ginger and 2 whole stem gingers, finely grated. Serve in ginger snap baskets.

  • Iced rhubarb & orange delight
Orange has an uncanny way of bringing out the best in rhubarb. Prepare the basic recipe, adding the finely grated zest and juice of 1 large orange to the cooked rhubarb. Serve the ice cream with slices or wedges of caramelized oranges.

  • Iced rhubarb & raspberry delight
This makes an ice cream with a fabulous color and a great taste. Prepare the basic recipe, replacing 1 cup of rhubarb with 1 cup of raspberries, but don’t cook them. Purée the raspberries straight into the bowl of cooked rhubarb and continue as directed.

  • Iced rhubarb & oat crumble
Process 2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 1/8 cup rolled oats, and 1 tablespoon demerara sugar in a processor briefly. Spread onto foil on a baking pan and bake at 400°F (200°C) until crisp and turning golden. Cool and then crumble. Prepare the basic recipe, but before the final freezing, stir in the cooled crumble mix.