As I was flicking through the pages of Neil Perry's "The Food I love" I came upon a section I hadn't really noticed. But that was before the gelateria came into my life.
Now, there's only three recipes but one immediately got my attention - Rhubarb Ice Cream and amazingly it only has 3 ingredients.
The process is ridiculously simple - Rhubarb is stewed with a little sugar until it breaks down - it's then cooled before cream is stirred through before finally being put through the ice-cream maker.
Now my only question was how would the tart characteristics of rhubarb work in ice-cream form? The only way to find out was to make it and one bite into this delicate pink hued ice-cream removed all questions.
Rhubarb Ice Cream
500 grams rhubarb, trimmed and cut into small pieces
115 grams caster sugar
Place the chopped rhubarb and caster sugar into a saucepan. Stir to mix, cover and then place on a gentle heat to slowly simmer. Stir occasionally and cook for about 30 minutes or until it's very soft and pulpy and most of the liquid has evaporated.
Allow to cool then pour into bowl and store in the fridge to cool completely.
When you're ready to make the ice-cream, place the rhubarb puree into a blender and process until smooth. Return to the bowl and stir through the cream.
Follow manufacturers instructions and pour into your ice-cream maker to churn - it should take about 25 minutes. Transfer into a freezer proof container and allow to set in the freezer.
The flavour of rhubarb comes through loud and clear - there's that lovely sharp tang that makes it more an "adult" ice-cream though you could extra sugar to the rhubarb during the cooking stage to make it a little sweeter.
Tagged with sweet food