Happily, oh so happily, Rhubarb season is upon us!
For those of us who regularly cook with rhubarb, opportunity to harvest it fresh is exciting business, indeed! We will gleefully churn out pies, cakes, muffins, jams, syrups... and ice cream -- until late summer, when we will frantically begin restocking our freezers for the winter season!
For now... just... "Squeeeeeeeeeeeeeee!"
My rhubarb patch is growing out of control! Because of this, my family and friends will tell you that rhubarb must be incredibly easy to grow... and my husband may, with a sly grin, mumble something about my "black thumb of death". (I do not know what they are insinuating...)
Truly, since this is one of the only plants I can grow almost effortlessly, I am happy to report a long harvest season and a bountiful yield! To share the joy, this year I gave out some root-stock to some lucky friends - so they should each have a small harvest later this summer... In the next couple years, they should be able to divide their plants!
This year, I started off with several batches of creamy, tangy-sweet ice-cream, some tasty-o-licious smoothies, and this incredible syrup - which can be used for pancakes, or in muffins, mixed into cream cheese... Don't worry... I will be sharing the syrup recipe soon!
Back on-track... This Rhuberry Ice Cream will tantalize, is simple to make, and we even skipped the Ice Cream maker and used an "Ice Cream" ball -- to show you just how easy this can be! You can use your electric ice cream maker, if you feel so inclined - just follow manufacturer instructions.
If you are following Trim Healthy Mama, this Ice Cream recipe is an "S".
4 C fresh rhubarb, chopped into 1/2 inch pieces
1/4 C THM Super Sweet Blend (or "to taste" with preferred on-plan sweetener)
1 - 2 tsp fresh lemon juice (you can use bottled)
2/3 C Heavy Cream
1/2 tsp vanilla extract (we like Kirkland)
2/3 C Half & Half
2 - 3 small beets or several drops red food coloring (optional; for color)
1/8 tsp THM Himalayan Mineral Salt
1 C fresh or frozen strawberries
WARNING: Rhubarb is tart... Like, "squint yer eyes" tart. The recipe, as written, is sweet-tart. Please do not comment and tell me it tastes like Rhubarb, because... well... It is supposed to. Now, if I have scared you... You can use half Rhubarb and half Strawberries for a less tangy intro to Rhubarb Ice Cream.
1. Add rhubarb and THM Super Sweet Blend to medium sauce pan.
2. Place on medium heat, stirring regularly until the rhubarb cooks down into a chunky applesauce consistency. (8 minutes or so.)
3. Remove from heat and stir in lemon juice.
4. Cool to room temperature. (I place the pot in a sink of cold water, and stir until cool... because I am impatient like that!)
5. In a blender, add cream and vanilla, and give it a few pulses.
6. Add the cooled rhubarb mixture, half & half, beets OR food coloring, and THM Himalayan Mineral Salt - and pulse until well-mixed.
7. Add frozen (or fresh) strawberries, and pulse a few times, leaving chunks of strawberries, OR blend until completely smooth, if preferred.
8. Following Ice Cream Ball instructions, add your mixture to prepared Ice Cream Balls and get busy rolling, tossing, shaking... dancing, spinning, twirling... then, when you are tired, hand 'em off to someone else!
9. Once the Ice Cream is just past "soft-set", scoop into bowls and ENJOY!
Jaque ~ The RunAmok Mama