A different way to enjoy an often overlooked seasonal fruit combined with a crunchy topping that makes it irresistible.
Makes about 1 quart [1 liter]
3 cups [750 ml] chopped, trimmed rhubarb
½ cup [125 ml] granulated sugar
1 tsp [5 ml] pure vanilla extract
1 cup [250 ml] heavy whipping cream
¼ cup [60 ml] orange juice
1 tbsp [15 ml] Cointreau or Grand-Marnier (optional)
1 cup [250 ml] plain yogurt
For the topping
2 tbsp [30 ml] unsalted butter
¼ cup [60 ml] all-purpose flour
¼ cup [60 ml] shaved almonds
2 tbsp [30 ml] rolled oats
1 tbsp [15 m] raw unrefined sugar
To make the ice cream: Put the rhubarb, sugar and vanilla in a small saucepan and simmer for about 8 minutes until very tender. Puree the fruit using a hand blender (or a regular blender) and set aside until room temperature.
In a large bowl, whip the cream until stiff peaks form. Combine the rhubarb puree, orange juice, yogurt and Cointreau (or Grand-Marnier) and whisk together well. Fold the fruit mixture into the whipped cream until incorporated. Spoon into the bowl of an ice cream maker and process, following the manufacturer’s instructions. When the ice cream is firm, freeze briefly before serving, or until required.
The ice cream can be frozen for up to 3 months. Remove from the freezer 15 minutes before serving to soften slightly.
To make the crunchy almond topping: Process all ingredients in a mini-food processor until crumbly (or use a fork to mix everything together). Spread onto foil on a baking pan and bake at 350ºF [175ºC] until crisp and turning golden. Cool and then crumble.
To serve, sprinkle ice cream with crumbly almond topping.
Recipe Credit: Adapted from Alex Barker, 500 Ice Creams, Sorbets & Gelatos