RHUBARB ICE CREAM
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. -Jan Douglas, Dent, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 17mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM
As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
- Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
- Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
- Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
- Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
- Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
- Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
- For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
- Serve the galette with the Strawberry Whipped Cream.
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.
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB AND STRAWBERRY ICE CREAM
Unlike many ice cream recipes, this one does not contain eggs.
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place the 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 the strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald the cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar, and stir until the sugar is dissolved. Allow the mixture to cool to room temperature.
- In a medium bowl, combine the 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.
RHUBARB CUPCAKES WITH WHIPPED CREAM
A harbinger of spring, rhubarb flavors these deliciously sweet-tart cupcakes. Ruby-red stalks are diced, then mixed into the cupcake batter as well as a vanilla-flecked syrup that tops a puff of whipped cream. Save any extra rhubarb topping to serve with ice cream.
Yield makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and 1 cup sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in 2 cups diced rhubarb.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers; remove liners before topping.
- To make rhubarb topping, use the tip of a paring knife to scrape vanilla-bean seeds into a saucepan, reserving pod for another use (such as vanilla sugar; see page 292). Add the water and remaining 1 cup sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in remaining 1 cup rhubarb. Let cool completely. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. Once cool, rhubarb can be refrigerated in syrup up to 1 week in an airtight container; bring to room temperature before using.
- To finish, dollop a generous amount of whipped cream onto each cupcake, and top with rhubarb and some syrup. Serve immediately.
WHIPPED CREAM FOR RHUBARB ICE CREAM
Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream.
Provided by Martha Stewart
Yield Makes enough for 4 to 6 sundaes
Number Of Ingredients 3
Steps:
- Place the bowl and whisk of an electric mixer in the freezer until chilled.
- Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.
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