Strawberry Rhubarb Ice

Strawberry Rhubarb Ice Recipe: A Refreshing Summer Dessert

| Servings: 8

Introduction

Strawberry Rhubarb Ice is a delightful and refreshing dessert that combines the tartness of rhubarb with the sweetness of ripe strawberries. This frozen treat is perfect for hot summer days and is sure to be a hit with both kids and adults.

History

The combination of strawberries and rhubarb has been a popular pairing in desserts for centuries. Rhubarb, a vegetable that is often treated as a fruit in cooking, has a tart flavor that pairs beautifully with the sweetness of strawberries. This recipe takes that classic flavor combination and turns it into a delicious and refreshing ice cream.

Ingredients

2 cups of chopped rhubarb
1 pt (473 ml) of ripe strawberries (rinsed, hulled, and sliced)
0.33 cup of grand marnier
0.5 cup of sugar (adjust to taste)

How to prepare

In a 3 qt (2.84 liter) saucepan, combine all ingredients.
Heat the mixture over medium heat, stirring occasionally, until it reaches boiling point.
Continue to cook the mixture until it bubbles and thickens, which should take about 10 minutes.
Remove the mixture from the heat and allow it to cool to room temperature.
Puree the mixture in a food processor using the chopping blade, or use a blender.
Pour the mixture into the container of an ice cream maker and process it into ice cream following the manufacturer's directions.
Transfer the ice cream to a freezer container and freeze it.
If you don't have an ice cream maker, pour the mixture into an 8-inch square metal pan.
Cover the pan with plastic wrap and freeze the mixture until it becomes firm.
Break the frozen mixture into 1-inch chunks.
Process the frozen chunks in a food processor using the chopping blade until it becomes smooth and fluffy.
Put the mixture back in the freezer until it's time to serve.
Just before serving, let the ice cream stand at room temperature for 15 minutes to soften slightly.

Variations

Add a splash of vanilla extract or a sprinkle of cinnamon for extra flavor.
Mix in chopped nuts or chocolate chips for added texture.
Use honey or maple syrup as a sweetener instead of sugar for a different taste.

Cooking Tips & Tricks

Be sure to taste the mixture before freezing and adjust the sugar to your liking. Some people prefer a more tart ice cream, while others may want it sweeter.

- Make sure to allow the mixture to cool completely before freezing to ensure a smooth and creamy texture.

- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a metal pan and processing it in a food processor until smooth.

Serving Suggestions

Serve Strawberry Rhubarb Ice in chilled bowls or cones for a refreshing summer treat. Top with fresh strawberries or a dollop of whipped cream for an extra special touch.

Cooking Techniques

The key to making a smooth and creamy ice cream is to puree the mixture before freezing. This will help break down any chunks of fruit and create a smooth texture.

Ingredient Substitutions

If you can't find rhubarb, you can substitute with more strawberries or another tart fruit like raspberries or cherries. You can also use frozen fruit if fresh is not available.

Make Ahead Tips

You can make the mixture ahead of time and freeze it until ready to serve. Just be sure to let it soften slightly at room temperature before scooping.

Presentation Ideas

Serve Strawberry Rhubarb Ice in elegant glass bowls or vintage ice cream dishes for a beautiful presentation. Garnish with a sprig of mint or a slice of strawberry for a pop of color.

Pairing Recommendations

Pair this refreshing dessert with a glass of sparkling wine or a fruity cocktail for a perfect summer treat.

Storage and Reheating Instructions

Store any leftover Strawberry Rhubarb Ice in an airtight container in the freezer for up to a week. Let it soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Strawberry Rhubarb Ice contains approximately 120 calories.

Carbohydrates

Each serving of Strawberry Rhubarb Ice contains approximately 30 grams of carbohydrates.

Fats

Each serving of Strawberry Rhubarb Ice contains approximately 1 gram of fat.

Proteins

Each serving of Strawberry Rhubarb Ice contains approximately 1 gram of protein.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and folate, while rhubarb is rich in vitamin K and calcium.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to strawberries or rhubarb.

Summary

Strawberry Rhubarb Ice is a low-fat, low-calorie dessert that is rich in vitamin C and other essential nutrients.

Summary

Strawberry Rhubarb Ice is a delicious and refreshing dessert that is perfect for hot summer days. This easy-to-make recipe combines the tartness of rhubarb with the sweetness of strawberries to create a delightful frozen treat that is sure to be a hit with everyone. Enjoy this low-fat, low-calorie dessert on its own or with your favorite toppings for a special treat.

How did I get this recipe?

I can't forget the first time I saw this recipe for Strawberry Rhubarb Ice. It was a hot summer day and I was visiting my dear friend Maggie. She had just returned from her trip to Italy and brought back a cookbook filled with delicious gelato recipes.

As we sat in her sunny kitchen, sipping on lemonade and catching up on each other's lives, Maggie pulled out the cookbook and excitedly showed me the recipe for Strawberry Rhubarb Ice. The vibrant red and green colors of the dessert jumped out at me from the page, and I could practically taste the sweet and tangy flavors just by looking at the picture.

Maggie explained that she had tried making the Strawberry Rhubarb Ice while she was in Italy and it was a big hit with her friends and family. She offered to teach me how to make it, and with her guidance, we set to work in her cozy kitchen.

The first step was to prepare the rhubarb by chopping it into small pieces and cooking it down with sugar until it was soft and syrupy. The sweet aroma that filled the kitchen as the rhubarb simmered on the stove was intoxicating, and I couldn't wait to taste the finished product.

While the rhubarb cooled, we moved on to the strawberries. Maggie showed me how to hull and slice the berries, and we pureed them in a blender until they were smooth and creamy. The bright red color of the strawberries mixed with the deep pink of the rhubarb was a sight to behold, and I knew this dessert was going to be as beautiful as it was delicious.

Once the rhubarb and strawberry mixtures were ready, we combined them in a large bowl and added a splash of lemon juice to brighten the flavors. Maggie then poured the mixture into a shallow dish and popped it in the freezer to set.

As we waited for the Strawberry Rhubarb Ice to freeze, Maggie regaled me with stories of her time in Italy and the incredible gelato she had sampled there. She talked about the passion and dedication that Italian gelato makers put into their craft, and how each bite of gelato was a work of art.

Finally, after what felt like an eternity, the Strawberry Rhubarb Ice was ready. Maggie scooped out generous portions into pretty glass bowls and garnished them with fresh mint leaves. The vibrant colors of the dessert glowed in the sunlight streaming through the window, and I couldn't wait to dig in.

The first bite of the Strawberry Rhubarb Ice was a revelation. The creamy texture of the gelato melted on my tongue, while the sweet strawberries and tangy rhubarb danced across my taste buds in perfect harmony. It was a symphony of flavors, and I savored every spoonful, feeling grateful for Maggie's generosity in sharing her recipe with me.

From that day on, the recipe for Strawberry Rhubarb Ice became a staple in my own kitchen. I made it for family gatherings, potlucks, and any time I wanted to treat myself to a taste of summer. Each time I made it, I thought of Maggie and our wonderful day in her kitchen, learning and laughing together.

Now, as I sit in my own kitchen, surrounded by the aroma of simmering rhubarb and strawberries, I smile at the memories that this recipe brings back. I am grateful for the friends who have shared their recipes with me over the years, and for the joy that cooking and sharing food has brought into my life.

And as I take a spoonful of the luscious Strawberry Rhubarb Ice and close my eyes to savor the flavors, I am reminded once again of the power of food to connect us, to nourish our bodies and our souls, and to create lasting memories that will last a lifetime.