When people think of rhubarb, they tend to think of its extreme tartness. Which is why they either eat it with lots of sugar or make a baked dish with other, sweeter fruit such as strawberries. But when you cook rhubarb down with a little water and sugar, it develops an extremely delicate flavor that is absolutely delicious. Adding a little cream rounds out that flavor. It’s a natural for ice cream. Chopping up a stalk of raw rhubarb into tiny little pieces and mixing it in adds a refreshing tartness that’s not overpowering (this step is, however, optional). The rhubarb season is short and my favorite way to savor it is with rhubarb ice cream.
Rhubarb Ice Cream- 4 large stalks rhubarb
- 1 cup water
- ¾ cup sugar
- 2/3 cup light cream
- Slice 3 stalks of rhubarb and place in a medium saucepan with the water and ¼ cup of the sugar. Cook, covered, over low heat for 20 minutes or until very tender.
- Drain liquid fro the rhubarb and set aside.
- In a blender, blend rhubarb to a smooth pureé.
- In a small saucepan, combine the reserved liquid with ½ cup sugar and cook over low heat until sugar is dissolved.
- When the rhubarb syrup is cool, mix in the rhubarb pureé add the cream, and mix to combine. Chop the remaining rhubarb stalk into very small pieces and add to the mixture.
- Pour into the ice-cream maker and let mix according to directions.
Rhubarb Ice Cream
