The taste of fresh rhubarb brings me back to the hot summer days of my childhood. My grandmother grew rhubarb in her backyard. I wasn't allowed to go near the plant because the leaves are poisonous if consumed. So whenever my grandmother would break off a piece of the tart stalk for me to munch on it felt like such a special treat!
We premiered our Strawberry Rhubarb at our very first ice cream social on Sunday, April 27th, 2013. This twist on the classic American flavor was a hit for ice cream sundaes and the mini frappes we served with the cutest of straws (see below).
Here is a recipe that we came up with to incorporate this special vegetable into a Scoopsies original!
Scoopsies' Strawberry Rhubarb Ice Cream
yields about 1.5 quarts
The Base:
yields about 1.5 quarts
The Base:
1 1/2 cups whole milk
3/4 cups heavy cream
3/4 cups heavy cream
2 tbsp non-fat dry milk powder
pinch of salt
1 vanilla bean
1/2 cup sugar
The Strawberry/Rhubarb Mix:
16 oz. fresh strawberries, halved and hulled
2 (thick) stalks of rhubarb, cut into 1/2" slices
1/8 cup sugar
Hi thankss for posting this
ReplyDelete