Rhubarb Strawberry Ice Cream

The first farmers market of the season!  I love eating vegetables and fruit that are in season.  There is nothing like asparagus roasted with a little EVOO and sea salt to start the season off.  Right now in the midwest, Rhubarb is in season.  I picked up a lovely batch and brought it home with no clue with what to do with it. MarthaStewart. com has a nice compilation of 42 rhubarb recipes.  The weather is actually suppose to be 92 tomorrow and figured what a way to start off the summer then with some ice cream.  The recipe on the website seemed off on the sugar part, so I am writing down what I actually used.  I also got some great peppermint dark chocolate (fair trade!!!)  from my pal Emily in New Zealand and shaved some of that over the top for good measure. Enjoy!



1 lb. trimmed rhubarb, cut into 1/2″ pieces (about 3 1/2 cups)

1/2 cup plus 6 tbsp sugar

2 tbsp water

8 oz strawberries

1 cup heavy cream

1/2 cup milk

2 tbs. Kirsch (cherry liquor)


1. Place rhubarb, 1/2 cup sugar and 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. (I ended up pureeing this as well)

2. Place strawberries in a bowl of a food processor; puree.  Strain through a fine sieve or chinois into a bowl; set aside.

3. Scald cream and milk in a saucepan over medium heat.  Do not let boil. Remove from heat, add remaining 6 tbsp. sugar, and stir until sugar is dissolved.  Allow mixture to cool to room temperature.

4. In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and Kirsch.  Cover with plastic wrap and chill at least 2 hrs. or overnight.  Freeze in ice cream maker according to the manufacturer’s instructions.



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