In the midst of baking my third or fourth batch of busy-day cupcakes I became fixated with the idea of rhubarb ice cream. It must have been triggered by a surfeit of sugar and vanilla – I craved something cool and tart.
I made this ice cream in the easiest possible way. It is simply rhubarb compote mixed with heavy cream, churned into ice cream.
It is (was) incredibly good.
This recipe requires an ice cream maker of some kind. It makes a little over a pint of ice cream.
3 1/2 cups (400 g) rhubarb measured once cut into 1 inch (2.5 cm) pieces
1/2 cup (100 g sugar) for the compote plus 1 or 2 Tbsps
1/2 cup (150 ml) heavy cream
1 Tbsp rosé wine
Make a rhubarb compote with the rhubarb and sugar.
Let the compote cool down then chill in the refrigerator for at least 3 to 4 hours or overnight.
Mix the compote with the heavy cream, rosé, and add one or two tablespoons of sugar to taste.
Churn in an ice cream maker and keep in the freezer until ready to eat.