Fabulous Rhubarb Meringue Ice Cream Recipes

RHUBARB MERINGUE DESSERT

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

RHUBARB ICE CREAM

Steps:

• Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan.
• Let the compote cool slightly then puree in a blender or food processor until completely smooth. Chill until cold.
• Meanwhile make the custard. Whisk the egg, yolks, sugar, and milk, making sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture just starts to thicken. Do not bring it to a boil.
• Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold.
• Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.

FABULOUS RHUBARB MERINGUE ICE CREAM

Steps:

• Put the rhubarb in a pan with the sugar & heat gently, stirring occasionally until the sugar is dissolved. Increase the heat to a simmer & cook for 5-6 minutes, until the rhubarb is tender. Remove from the heat & allow to cool.
• Put the mascarpone in a bowl & beat in the custard, orange rind & juice until smooth. Fold in the rhubarb & meringue nests until just combined.
• Spoon the mixture into a rgid freezer container & cover. Freeze for 1-2 hours, until the mixture starts to harden around the edges & then beat well with a fork to break up the ice crystals.
• Returen to the freezer & repeat this process once more. Finally, freeze for 2-3 hours until firm. Remove the ice cream from the freezer around 20 mins before serving.

RHUBARB CRUMBLE ICE CREAM

Steps:

• First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough.
• Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
• Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
• Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it.
• The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
• The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth.
• Transfer to the fridge and chill.
• Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
• (If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
• Quickly spoon into a plastic freezer box and stir in the crumble pieces.
• Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
• To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer.
• Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.