Roasted Rhubarb and Strawberry Ice Cream

For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams. ​

I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.

Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.

yogurt cream, yogurt mousse, rhubarb strawberry ice cream and rhubarb compote.

Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.

recipe for yogurt mousse

recipe for buttermilk lemon sorbet

Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.

Print Recipe

Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice
1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half

Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com