STRAWBERRY-RHUBARB ICE CREAM
I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. -Mary Ann Hansen, St. Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 95mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY RHUBARB SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB-STRAWBERRY ICE CREAM
You don't need an ice cream maker for this recipe, only a saucepan and food processor. It sounds heavenly ! Published in Redbook, June 2007
Provided by PrimQuilter
Categories Frozen Desserts
Time 27m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and 1/2 cup sugar.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
- Pour into a bowl and refrigerate until cold, about 2 hours.
- In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
- Process strawberries until finely chopped, but still frozen.
- With motor running, pour in cream.
- Process until creamy, but still frozen, scraping frequently.
- Spoon ice cream into a large bowl.
- Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
- Freeze until firm, 2 hours or overnight.
- If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.
Nutrition Facts : Calories 206, Fat 8.4, SaturatedFat 5.2, Cholesterol 30.6, Sodium 11.9, Carbohydrate 33.5, Fiber 2.2, Sugar 28.3, Protein 1.2
RHUBARB AND STRAWBERRY ICE CREAM
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
- Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
- In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.
STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
- Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
- Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
- Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
- Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
RHUBARB-STRAWBERRY ICE CREAM
I'm not sure where I got this recipe. It's a great way to use up the frozen rhubarb that you have to make room for this year's crop. Passive time is chilling time.
Provided by Krsi Sue
Categories Frozen Desserts
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine rhubarb, sugar, water & strawberries in a pan.
- Bring to a boil, reducing for 10-15 minutes, stirring.
- Add marshmallows and lemon juice and cook until marshmallows are melted.
- Put mixture into a large mixing bowl and refrigerate at least 4 hours.
- In chilled bowl, beat whipping cream to soft peaks.
- Fold into the fruit.
- Add food coloring to make a soft pink color.
- Put into ice cream maker and mix.
- Freeze at least 4 hours.
Nutrition Facts : Calories 381.1, Fat 17.7, SaturatedFat 11, Cholesterol 65.2, Sodium 32, Carbohydrate 57.1, Fiber 1.1, Sugar 49.9, Protein 1.6
RHUBARB ICE CREAM WITH HONEY-SCENTED STRAWBERRIES AND WHIPPED CREAM
Make your own ice cream bursting with the sweet flavors of spring with this recipe from Bi-Rite Creamery co-owner Anne Walker.
Provided by Martha Stewart
Yield Makes 1 quart ice cream; serves 4 to 6
Number Of Ingredients 10
Steps:
- Place rhubarb, sugar, 2 tablespoons water, and lemon juice in a large saucepan. Cook over medium-high heat until rhubarb is very soft and most of the liquid has evaporated. Transfer to the jar of a blender and carefully blend until smooth. Transfer rhubarb puree to refrigerator until chilled.
- In a medium heatproof bowl, whisk eggs just to combine; set aside.
- In a large heavy-bottomed saucepan, mix together cream, milk, honey, and salt. Place over medium-high heat and cook until mixture barely begins to simmer; reduce heat to medium.
- Slowly whisk in 1/2 cup cream mixture into eggs. Repeat process with another 1/2 cup cream. Slowly stir egg mixture into saucepan with cream using a heatproof spatula. Cook, stirring constantly until mixture is thickened and coats the back of a spoon, about 1 to 2 minutes.
- Strain custard through a fine-mesh strainer into a bowl set in an ice-water bath. Using a clean spatula, stir custard occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 2 hours and up to overnight.
- Whisk 1 1/2 cups rhubarb puree into chilled custard. Transfer custard to an ice cream maker and freeze according to manufacturer's instructions. Meanwhile, place a 1 quart container in the freezer and freeze until ice cream is ready. Transfer ice cream to chilled container and stir in remaining 1/2 cup rhubarb puree. Serve ice cream immediately with honey-scented strawberries and whipped cream or for firmer ice cream, transfer to freezer for at least 4 hours and up to 3 days.
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