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
Makes: 1.5 qts
cups rhubarb, cut into 1" pieces
cups strawberries, hulled and halved, if large
cups heavy whipping cream
- 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.
- Once compote is cold, stir in cream and return to fridge. Chill 3-6 hours. Freeze in ice cream maker, according to machine directions.
- 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).