Strawberry Rhubarb Ice
2 cups chopped rhubarb 1 pint ripe strawberries (rinsed, hulled, sliced) 1/3 cup Grand Marnier 1/2 cup sugar (more or less to taste)
In a 3 quart saucepan combine all ingredients. Heat mixture to boiling over medium heat stirring occasionally. Continue to cook until mixture bubbles and thickens - abt 10 min.
Remove mixture from heat and cool to room temp. Puree mixture in food processor with chopping blade (or in blender). Pour into container of ice-cream make and process into ice following manufacturers directions. Transfer to freezer container and fr eze.
Without an ice-cream maker, pour mixture into an 8 inch square metal pan. Cover with plastic wrap. Freeze mixture until firm.Break mixture into 1 inch chunks. Process frozen chunks in food processor (chopping blade) until smooth and fluffy. Put back i freezer until serving time.
Just before serving let ice stand at room temp for 15 minutes to soften slightly.
750.00 mL rhubarb, cut in 5 cm pieces OR 1 package (600 g) frozen, thawed 25.00 mL water 175.00 mL sugar 5.00 mL vanilla Red food coloring (optional) 1.00 egg white
Puree rhubarb with water. Add sugar and cook until rhubarb is tender (about 5 min), stirring frequently. Remove from heat; add vanilla and food coloring. Cool to room temperature. Beat egg white until stiff but not dry. Fold into rhubarb mixture. Pour into 2.5 L baking dish (23 cm square). Freeze until firm around edges (about 1 h). Turn into chilled bowl; beat until smooth. Freeze partially (about 1 h more); beat again. Freeze until firm (about 2 h more). Makes 8 servings (125 mL each).
Mama's Rhubarb and Strawberry Sherbet
1 pint Strawberries 2 cups Cooked rhubarb 2 tablespoons Lemon juice 1/8 teaspoon Salt 1 1/2 cups Sugar 3/4 cup Heavy cream
Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately.
Rosy Rhubarb Sherbet
4 cups Rhubarb -- finely chopped 1 cup Sugar 1 teaspoon Grated orange peel 1/2 cup Orange juice 1/2 cup Corn syrup 2 Egg whites 2 tablespoons Sugar Toasted coconut or nuts -- if desired
In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.
Rhubarb Frozen Yogurt
2 Cups Stewed rhubarb 1/2 Cup Plain low fat yogurt 3 Tablespoons Granulated sugar 2 Tablespoons Orange juice
In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in icecream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm.
Strawberry and Rhubarb Sorbet with Mint
2 1/4 pounds rhubarb -- trimmed, sliced 2 1/2 cups sugar 2 teaspoons vanilla extract 1 cup water 2 pints strawberries -- hulled and sliced 1 1/2 cups orange juice 2 tablespoons fresh mint -- minced
In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water. Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes. The rhubarb should be very tender and falling apart. Carefully transfer the rhubarb to a food processor or blender and puree until smooth. You may need to do this in batches and begin by pulsing or flicking the on and off switch of the blender. Transfer the rhubarb puree to a bowl.
Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth. Combine the strawberries with the rhubarb. Chill the mixture in a refrigerator until thoroughly cool. This may be done overnight.
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Add the mint while the mixture is freezing. Store in an airtight container in the freezer for at least four hours or overnight before using.
Strawberry Rosette With Rhubarb Cream
Juice of 3 lemons 11 ounces of water 1 pound rhubarb 2 egg yolks 4 ounces sugar 4 ounces powdered sugar 2 ounces whipping cream 2 pints strawberries 4 sprigs of mint pinch of cinnamon 4 scoops of vanilla ice-cream
- Bring the water with the lemon juice and sugar to a boil.
- Meanwhile trim leafs of rhubarb, cut of stem and peel.
- Cut into 1 1/2 inch pieces and add to the boiling water. Cook until rhubarb pieces are soft. Then strain rhubarb well, if necessary add some weight and keep refrigerated.
- In a double boiler whip egg yolks with powdered sugar until foaming white. Add cool rhubarb into mixture, then place bowl on ice.
- Whip whipping cream and add to mixture also. Add a pinch of ground cinnamon.
- Spoon rhubarb mixture in center of plates. Wash strawberries, cut of stem.
- Then slice strawberries from top to bottom. Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
- In center place 1 scoop of ice cream each.
- Dust dessert with powdered sugar, garnish with mint leaves and serve.