by Paul Cormier, Salamanders of Kemptville
I don’t know about you, but for some reason we are over-run with luscious red Rhubarb at the farm this year. Our neighbours say, “Ditto”. So, once we make the inevitable Rhubarb pies (a must for Rhubarb lovers), and make up a dozen or more jars of Rhubarb-Ginger jam, and then freeze a bunch for winter use, there is still a heck of a lot more to enjoy. You need to make up a batch of rich, creamy, tangy, home-made Rhubarb-Strawberry Ice Cream; if you love the Rhubarb-Strawberry pairing, this recipe will give you ecstasy of the tastebuds and put a huge smile on your face.
Rhubarb-Strawberry Ice Cream
1 cup Strawberries, fresh or frozen
4 cups chopped Rhubarb
½ cup of granulated white sugar
½ cup of chopped crystallized ginger
2 teaspoon of lemon zest, or 1 teaspoon of lemon juice
1 tablespoon of water
1 ¼ cup of 35% whipping cream
1 300 ml can of Eagle Brand
Combine all of the ingredients listed in the Rhubarb-Strawberry Mix in a saucepan, simmer over medium heat until the Rhubarb breaks down. Add more sugar to your taste (I prefer less than more). Add the ginger (if you like ginger, you can add more to your taste). Chill the rhubarb mix. When you take it out of the fridge, reserve ¼ cup of the mix. Place an 8” square pan in the freezer to chill.
For the Cream Mix, beat the whipping cream till stiff and fold in the Eagle Brand. Spread half of the chilled Rhubarb-Strawberry mix over the bottom of the chilled pan. Spread half of the Cream Mix on top of the Rhubarb-Strawberry mix. Put another layer of the Rhubarb-Strawberry mix on top of the Cream Mix, then top with the remaining Cream Mix. Got that? We are layering, folks…
To top things off, spoon the ¼ cup of Rhubarb-Strawberry Mix that you reserved and, using a knife, swirl through the entire mixture to create a marbled effect. Quite pretty, actually!
Freeze 5 to 6 hours before serving. If you wanted to get really fancy, you could make up a bit extra Rhubarb-Strawberry Mix and use it hot as a topping on the cold ice-cream. You might even mix in a bit of Cointreau. Who knows?
Thanks again for providing feedback and recipe ideas at [email protected].