Our rhubarb plants have already gone pretty nuts this season so we did a large harvest early in May, and now it’s time to try out a few new rhubarb recipes. It’s been pretty warm and dry here already this spring so we are ready for ice cream! J found a recipe for roasted rhubarb ice cream (Original here!) so we gave it a go and we’re really happy with how it turned out. Here it is!
Roasted Rhubarb Ice Cream
3 cups sliced fresh rhubarb
2 cups sugar
1 teaspoon lemon juice
1 cup heavy whipping cream
Preheat oven to 375°F. Spread the rhubarb and sugar on a cookie sheet, cover in tinfoil and bake for 30-40 minutes. Allow to cool slightly.
Transfer the cooked rhubarb and sugar to a blender and liquify. Chill in fridge in a covered bowl until cold.
Add the lemon juice to the rhubarb and stir to combine. The original recipe calls for the cream to be whipped until peaks form, then to fold it in to the rhubarb mixture and freeze. We have an ice cream maker, though, so after whipping the cream we added everything to the chilled maker and let it churn until frozen. Then we transferred to a container for the freezer.
This ice cream is sooo rich and sweet, it’s easily my favourite recipe now and given the huge amounts of rhubarb we have grown I will be making a lot of it! YUMMM.