Author Notes
I buy rhubarb every time I go to the grocery store when it's in season and I wanted something new to do with it so this ice cream is the result. It's essentially a rhubarb-strawberry compote folded into heavy cream and frozen like ice cream. This keeps the flavors bright. It would be fantastic served with shortbread or angel food cake. —Gibson2011
Ingredients
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5 cups
rhubarb, cut into 1" pieces
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1.5 cups
strawberries, hulled and halved, if large
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1 cup
sugar
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2 cups
heavy whipping cream
Directions
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Make the rhubarb-strawberry compote: place fruit and sugar with a few tablespoons of water in a deep pot. Over medium-high, bring to a boil and stir occasionally till fruit is soft and breaks down upon stirring. Remove from heat, transfer to bowl, and chill.
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Once compote is cold, stir in cream and return to fridge. Chill 3-6 hours. Freeze in ice cream maker, according to machine directions.
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Note: I was able to fit all of the mixture into my ice cream maker (Cuisinart 1.5 Qt), but it was very very full. If this bothers you, remove 1/2 C - 1 C of the mixture and use for another purpose (would be good in oatmeal, stirred into granola, etc).
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