How to Use My Rhubarb
Oh, man, I really hit the nail on the head with this one.
The rhubarb is producing beautifully, and I’ve been trying to decide on some new ways to use it. Maybe because I was in the mood for ice cream, the idea just popped into my head. I mean, I had never heard of rhubarb ice cream, and then there I was attempting to make it.
The ingredients couldn’t be simpler – rhubarb, organic sugar, raw cream. And just a dash of sea salt.
There was a hint of tart, just the right amount of sweet, and all that glorious creaminess. I’m all about the creaminess, guys.
Rhubarb Ice Cream Begins in the Garden
We have just one clump of rhubarb, and it has flourished in our lasagna garden, providing a great spring crop for lots of tasty treats. Rhubarb is a perennial and just keeps coming back year after year with little work on our part.
We renew our gardens each fall with layers of manure or compost, and then mulch with leaves, hay, or wood chips. And that’s about it.
The rhubarb flower is really interesting, but we cut them off as soon as they show up, assuring that the plant’s energy is going into stalk production, rather than flower production.
More Great Posts on Rhubarb
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From Other Great Bloggers
What’s your favorite way to prepare rhubarb?
Back to the Rhubarb Ice Cream
I know, the anticipation is killing you. You want to know about the ice cream. So, here ya go.
- 2 cups sliced rhubarb
- 1/2 cup organic sugar
- 1 tablespoon water
- 3 cups cream preferably raw (or half cream and half milk)
- dash sea salt
- 2 tablespoons vodka optional (adding vodka prevents your ice cream from getting rock hard in the freezer))
- Combine rhubarb, sugar and water in a 1 quart saucepan.
- Cook over low heat, stirring frequently, for 15 - 20 minutes until the rhubarb is soft.
- Puree in a blender and refrigerate until completely cool.
- Combine cooled rhubarb mixture, cold cream, vodka, if you are using it, and sea salt.
- Pour into an ice cream maker, and churn according to manufacturer's instructions for 20 - 25 minutes.
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