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
From Learning And Yearning:
7 Great Ways to Use Rhubarb Leaves
Roasted Rhubarb Strawberry Salad
Fermented Strawberry Rhubarb Soda
From Other Great Bloggers
Organic Rhubarb Leaf Pesticide Spray
While the outer part of the stalk can be red, the inside is usually quite pale. The ice cream turns out white to pale green.
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.
Ingredients
- 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))
Instructions
- 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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Renee Kohley says
Genius 🙂 Some of mine is ready to be harvested – I am going to be making this for sure 🙂
Susan Vinskofski says
You’ll love it, Renee!
Angi @ SchneiderPeeps says
We can’t grow rhubarb here. In fact, I’ve never even tasted it but your ice cream looks wonderful. Thanks for the vodka tip, I’m going to try that next time we make ice cream.
Susan Vinskofski says
Well, I had never tasted a Meyer Lemon until this past winter. It’s all about where you live, right?
Sandie Barnett says
Meyer lemons are wonderful. I buy mine at our local Walmart store. Would love to try one right off the tree
Dave says
Susan…I’m on this like no one’s business. I love rhubarb and have finally decided to plant it here at Clean Slate Farm. Oddly enough I just posted a story and recipe at our site on rhubarb as well, then found this recipe.
Julie says
Wow, that sounds delicious!
Suzanne says
I love stewed fruit especially rhubarb, strawberries and peaches mixed altogether with a little bit of lacanto, stevia or coconut sugar.
Sandie Barnett says
Love the sound of your Rhubarb ice cream. Anxious to see more recipes
Katht says
I dont have nor can afford to purchase an ice cream maker. Do you have any suggestions on how to improvise without one?
Susan Vinskofski says
Hi! I have no experience making ice cream without an ice cream maker so I don’t want to give advice. But, I do know that many people do make ice cream without one. Just do a google search and lots of instructions come up. I’m sure the rhubarb ice cream will turn out just fine for you!
Linda McCormick says
Hi—this sounds fantastic! If I were to make a larger batch of rhubarb sauce than this recipe requires, what amount/volume of the sauce would I set aside to make this recipe? Thank you!
Susan Vinskofski says
Oh, gosh, good question. To which I’m afraid that I don’t have the answer. My rhubarb is still too small to harvest, but I’ll have to figure this out when I can harvest it.
Linda McCormick says
OK, thanks!
Linda McCormick says
I made it yesterday, and it turned out to be 1.5 cups. Thanks again!
Susan Vinskofski says
Well thank you for doing my homework for me!!! I hope you enjoyed the ice cream.
Marcelle says
The best ice cream I have ever eaten was rhubarb ice cream from a little burger stand outside of Durango, CO. I can’t wait to try your recipe!
Susan Vinskofski says
How fun, Marcelle! I’ve never seen it anywhere!
Chris Langenbrunner says
Maybe top it off with some rhubarb sauce! BAM! Thanks for the recipe!
Susan Vinskofski says
Yes! Sounds amazing!!!
Anne Laundrie says
I just made this rhubarb ice cream and it is a winner! Thank you so Much for sharing this recipe. I served it with my rhubarb custard pie.
Susan Vinskofski says
I’m so glad you enjoyed it!!!