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Author Notes: I fantasized about rhubarb ice cream for a few days before I had the time to finally make it. I wanted it to be very simple, with as few ingredients as possible, in order to showcase the tart and delicate nature of rhubarb.
The result exceeded my expectations. Even my husband, who professes not to like rhubarb, had to admit that this ice cream is pretty great. —nettleandquince
Serves 1 pint
- 3 1/2 cups (400 g) rhubarb measured once cut into 1 inch (2.5 cm) pieces
- 1/2 cup (100 g sugar) for the compote plus 1 or 2 Tbsps
- 1/2 cup (150 ml) heavy cream
- 1 Tbsp rosé wine
- Cut off the ends of the rhubarb stalks as well as any parts that are bruised or blemished. Wash the stalks before cutting them into 1-inch (2.5 cm) pieces. (Now is a good time to measure the amount of rhubarb.)
- Place the cut rhubarb into a medium saucepan. Add 3 tablespoons of water, then the sugar. Bring to a boil and cook until all the pieces of rhubarb have become soft, about 12 to 15 minutes.
- Let the compote cool down then chill in the refrigerator for at least 3 to 4 hours or overnight.
- Mix the compote with the heavy cream, rosé, and add one or two tablespoons of sugar to taste.
- Churn in an ice cream maker and keep in the freezer until ready to eat.
- This recipe was entered in the contest for Your Best Dish in the Raw
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