Ingredients: 1 12 lbs. rhubarb 5 1/2 oz. brown sugar 1/4 tsp. ground cloves Juice and rind of 1/2 orange 1/2 tsp. vanilla essence 8 fl. oz. cream 1 tbsp. sugar Grand Marnier to taste

Directions: 1. Prepare the rhubarb and place in a saucepan with the sugar, cloves, orange juice and peel. 2. Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick paste. 3. Add the vanilla essence. 4. Transfer to a bowl and leave to cool in the fridge. 5. Whip the cream with the sugar and Grand Marnier. Fold into the cold rhubarb mixture. Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve. I have never made this and I'm not sure what "vanilla essence" is, but I assume it's vanilla extract. I have a large collection of rhubarb recipes.

 

 

Ingredients: I freeze rhubarb in 3-cup portions to make this in the winter. Filling: 3 cups fresh sliced rhubarb or 13-ounce package frozen 1 16-ounce package frozen, sliced, sweetened strawberries 2 tablespoons lemon juice 1 cup sugar 1/3 cup cornstarch Topping: 3/4 cup sugar 1/2 cup flour 1/4 cup margarine, softened Batter: 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 cup margarine, softened 1 cup buttermilk* 2 eggs, beaten 1 teaspoon vanilla

Directions: Preheat oven to 350 degrees. Butter a 9 x 13 baking dish. For filling: combine rhubarb and strawberries in saucepan; simmer, covered, about 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened. Set aside to cool. For topping: combine all ingredients until crumbly; set aside. For batter: combine dry ingredients. Cut in margarine until mixture makes fine crumbs. Beat together the buttermilk, eggs and vanilla. Add to dry ingredients and stir just until moistened. To complete: spoon half of batter into prepared pan. Spoon cooled filling over batter. Spread remaining batter in mounds on top of filling. Sprinkle topping over batter. Bake at 350 degrees fo 40 - 45 minutes or until cake tests done. Cool slightly before cutting. 16 servings. *No buttermilk on hand; put 1 teaspoon vinegar in a 1-cup measuring >cup; add milk to make 1-cup. Stir and let stand a few minutes.

Rhubarb Ice Cream

6 cups diced fresh rhubarb
1 1/2 cups sugar
2 cups water
1/4 cup lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring, or to get desired color
3 cups milk

In a 2 quart saucepan over medium-low heat, combine rhubarb, sugar, water, lemon juice, and salt. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly.

Combine cooled rhubarb mixture with heavy cream, vanilla, and red food coloring. Pour into a 1 gallon freezer container. Add milk, filling 2/3 full. Freeze, following ice cream freezer directions.
Makes 1 gallon.

Rhubarb Crumble Ice Cream

Crumble:
3 ounces white flour
2 ounces butter
2 ounces light brown muscovado sugar
1/2 teaspoon ground ginger

Ice cream:
1 pound rhubarb -- trimmed
15 fluid ounces whipping cream
8 ounces sugar
1 tablespoon lemon juice
You will also need a shallow, 11 x 7-inch baking tin, a large, shallow baking dish, and a 3.5 pint (2 litre) polythene freezer box 8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Preheat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the ingredients together in a bowl and using your hands to rub the butter into the flour so that the mixture comes together to form small, pea-sized balls of dough (rather as if someone had made a half-hearted attempt to make breadcrumbs from very fresh bread!). Now sprinkle this evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place them in a large, shallow baking dish along with the sugar and the lemon juice.

Place the dish on a lower shelf in the preheated oven and the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then remove it from the oven and leave to cool. The rhubarb may need a further 15-20 minutes' cooking before it is completely tender: when it's cooked, take it out and leave it to cool a little before pouring it into a food processor or blender.

Process until you have a smooth puree, then pour it into a measuring jug, cover, and transfer to the fridge to chill.

Before making the ice cream, use your hands to break up the cooled crumble and restore it to small, pea-sized pieces (if they're too big, the pieces are unwieldy to eat in the ice cream; if they're too small, they disappear).

Next stir the cream into the rhubarb puree, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream. Quickly spoon it into the polythene freezer box and stir in the crumble pieces. Put the lid on, then freeze for a minimum of 2 hours or until the ice cream is firm enough to serve.

To make without an ice-cream maker, freeze the mixture (without the crumble) in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze for a further 2 hours then whisk again and stir in the crumble before the final freezing.

If frozen solid, the ice cream will need to be transferred to the fridge for about 25 minutes before serving, to allow it to become soft enough to scoop.

RHUBARB ICE CREAM

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
1 cup sugar
3 large egg yolks, lightly whisked
2/3 cup whole milk
1 cup heavy cream

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.

In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.

Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.

Freeze in an ice-cream maker to manufacturer's instructions