City Palate

The Harvest Issue - September October 2017

Roasted Rhubarb and Strawberry Ice Cream
July August 2011

Forego pie altogether and enjoy strawberries and rhubarb in perfect harmony, suspended in frozen cream. It’s the essence of summer, in a cone or a cup.

2-3 rhubarb stalks, chopped

1/2 c. sugar

1/2 lb. ripe strawberries, hulled and halved

1 t. lemon juice

1 c. heavy (whipping) cream

1 c. 18% coffee cream or half & half

Preheat the oven to 400°F. Spread the rhubarb out on a foil-lined rimmed baking sheet and sprinkle it with about half the sugar. Roast the rhubarb for 20 minutes, or until it’s soft and releasing its juices. Remove it from the oven, scrape it into a bowl (including all those sticky juices) and refrigerate until it’s well chilled.

In a medium bowl, mash the strawberries with the remaining sugar and lemon juice, using a potato masher. Stir in the roasted rhubarb and cream. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. If you want firmer ice cream, transfer it to a container or bowl and put it in the freezer until it’s firm. Makes about 4 cups.