For weeks I have been obsessed with rhubarb and using it in different recipes as evident in my last post. The more I played with rhubarb the more fun I had. 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 uses 2 tsp of brown sugar and 3 tsp orange juice for 1 lb. 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.
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.
When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream. Whatever you choose, I hope you enjoy this treat as much as I do.
The rhubarb compote is sweetened with apple juice and some sugar. Once the rhubarb is cooked the liquid is reduced to a syrup. This is a light and delicious spring dessert.
Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.
Here are some more rhubarb recipes from my previous posts click on the images for the recipes
This Rhubarb Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.
And last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie
I hope all of you are well my friends and get to sit around the dinner table for a meal to share wherever you are.
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome!
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