rhubarb Ice cream, Sherbet, Yogurt

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Rosy Rhubarb Sherbet

4 cups finely chopped rhubarb
1 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1/2 cup corn syrup
2 egg whites
2 tablespoons sugar
toasted coconut or nuts, optional

In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
cook until rhubarb is tender, about 10 minutes; cool. Pour into loaf pan or
freezer trays; freeze to slush consistency, about 1-2 hours.
Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continuously
until stiff peaks form. Into large bowl, spoon partially frozen rhubarb mix;
beat until light and fluffy. Fold in egg whites. Return to freezer
container; cover with plastic wrap to prevent crystals from forming. Freeze
until firm, about 3-4 hours, stirring occasionally. Allow to soften
slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.
Serves 4

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Tart Of Rhubarb With Strawberries + Cinnamon Ice Cream

Cinnamon Ice-Cream:
1/4 liter milk (7/8 cup)
1/4 liter cream (7/8 cup)
4 egg yolks
80 grams granulated sugar (2 7/8 oz)
3 tablespoons ground cinnamon

Beat egg yolks and sugar until light and lemon-colored. Blend in cinnamon.
In a saucepan bring milk and cream to a boil; gradually stir in the hot
liquid into the egg mixture. Return to saucepan, over LOW heat, beat until
it thickens. Let cool. Freeze.

Dough:
80 grams butter (2 7/8 oz)
100 grams granulated sugar (3 1/2 oz)
1 egg
1 dash salt
1/2 vanilla bean, scraped
3 tablespoons whipping cream
1/2 lemon, grated rind
150 grams sifted flour (5 1/3 oz)
100 grams ground almonds (3 1/2 oz)
Beat butter and sugar until smooth and creamy. Beat egg and add salt. Stir
into mixture. Add vanilla seeds, cream and grated lemon rind. Stir in flour
and almonds. Rapidly work into a smooth solid dough. Cover and chill for 1
hour.

Rhubarb Tart:
400 grams rhubarb (7/8 lb)
50 grams granulated sugar (1 3/4 oz)
3 tablespoons water
1/4 liter heavy cream (7/8 cup)
2 tablespoons kirsch
1 vanilla bean -- slit
4 egg yolks
butter for the flan ring
flour for dusting
3 tablespoons coarse sugar

Wash, trim and skin rhubarb, cut diagonally into slices. Spread the bottom
of a flat pan with sugar and place rhubarb on top. Add water and bring to a
quick boil. Let rhubarb cool. Remove the rhubarb from the liquid with a
slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg yolks,
sugar and vanilla seeds. Blend well.
Heat the oven to 355°F. Butter the flan ring (10 1/4 in), dust with flour.
Roll out the dough to a thickness of 1/8 in and line flan ring. Form a rim
around the edge. Prick with a fork, line with aluminum foil, fill with dry
beans and bake blind for 10 minutes. Remove beans and foil, spread the
bottom with the rhubarb mixture. Set in oven and bake for 15-20 minutes.
Sprinkle with coarse sugar and continue baking for 10 minutes. Let cool.

Strawberry Sauce:
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

Wash and hull the strawberries. Place in a saucepan, add sugar, kirsch and
water, bring to the boil. Liquidize and rub through a fine sieve.
SERVING: Cut the tart, transfer to plates. Spoon some strawberry sauce on
one side, scoop ice-cream and set on sauce.

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Rhubarb Frozen Yogurt

2 cups stewed rhubarb
1/2 cup plain low fat yogurt
3 tablespoons granulated sugar
2 tablespoons orange juice

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar
and orange juice. Freeze in ice cream maker or cover and freeze in shallow
metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process
in food processor in batches if necessary until smooth. Freeze in airtight
container for 1 hour or until firm.

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Strawberry + Rhubarb Sorbet with Mint

2 1/4 pounds rhubarb, sliced
2 1/2 cups sugar
2 teaspoons vanilla extract
1 cup water
2 pints strawberries, hulled and sliced
1 1/2 cups orange juice
2 tablespoons fresh mint, minced

In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla
extract and the water. Bring to a boil over high heat, reduce the heat to a
simmer and cook for 20 minutes. The rhubarb should be very tender and
falling apart. Carefully transfer the rhubarb to a food processor or blender
and puree until smooth. You may need to do this in batches and begin by
pulsing or flicking the on and off switch of the blender. Transfer the
rhubarb puree to a bowl.
Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight.
Freeze the mixture in an ice cream maker according to the manufacturer's
directions. Add the mint while the mixture is freezing. Store in an airtight
container in the freezer for at least four hours or overnight before using.
Yields 16 servings

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Rhubarb Crumble Ice Cream

For the Ice-Cream:
1 lb rhubarb, 1/2 inch pieces
15 oz whipping cream
8 oz sugar
1 Tablespoon lemon juice

For the Crumble:
3 oz white flour
2 oz butter
2 oz light brown sugar
1/2 teaspoon ground ginger

You will also need a shallow, 11x7-inch baking tin, a large, shallow baking
dish, and a 3.5 pint polythene freezer box 8x8 inches x 2.5 inches deep.
Pre-heat the oven to 375°F.<br>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. Now sprinkle
this evenly into the baking tin and leave on one side.
Place rhubarb in a large, shallow baking dish along with the sugar and the
lemon juice. Place the dish on a lower shelf in the pre-heated 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.

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Rhubarb and Strawberry Sherbet

1 pint strawberries
2 cups cooked rhubarb
2 tablespoons lemon juice
1/8 teaspoon salt
1 1/2 cups sugar
3/4 cup heavy cream

Wash berries, hull and mash. Press rhubarb through sieve, add remaining
ingredients, pour into freezing tray of refrigerator and freeze without
stirring until firm. When ready to serve, scrape up thin layers of the
mixture with an inverted spoon, beat back and forth in the tray until smooth
and serve immediately.

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Rhubarb Mousse with Strawberry Gin Sauce

3 c diced rhubarb
1/2 c brown sugar
1 pk unflavored gelatin
1/4 c Tanqueray or other gin, such as Gilbey's or Beefeater
2 c cream
2 egg whites
1/4 c sugar
2 c strawberries, hulled
5 tb sugar
1/4 c lemon marmalade, the type with shreds of lemon rather than chunks
2 tb Tanqueray gin

Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a
saucepan, cover, and simmer gently for 15 minutes or so, until fully tender
and quite thick. Puree in a processor.
Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and
heat to dissolve the gelatin. Set into an ice-water bath (a large bowl
filled halfway with ice and a couple of cups of water.) Cool until cold to
the touch, but do not allow the gelatin to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip until
fluffy and light. Do not over whip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue until
stiff peaks have formed. Carefully fold the egg whites into the rhubarb and
cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided
souffle dish or into individual 1-cup souffle dishes and refrigerate for 2
hours or more.

To make the Strawberry Gin Sauce:
Puree the strawberries and sugar together in a processor. Strain through a
sieve and reserve. Warm the marmalade just to melt. Combine the marmalade,
the gin, and the pureed strawberries, mixing well. Chill thoroughly.
Serve each portion of mousse topped or surrounded with sauce; pass the sauce
separately.