Thursday, June 25, 2015

Rhubarb strawberry ice cream - Rabarber- och jordgubbsglass

RHUBARB STRAWBERRY ICE CREAM
Rabarber- och jordgubbsglass

Every bit as good as it looks! Freeze in portion-sized cups and serve with fresh strawberries.

4 servings

1 rhubarb stem, 2½ oz
2 tablespoons water
1 tablespoon runny honey
1 teaspoon grated fresh ginger
4 cups strawberries
2 cups vanilla ice cream


Cut the rhubarb in really thin slices. Bring water, honey and ginger to a boil. Remove the saucepan from heat and put in the rhubarb. Leave to draw for 1 hour.

Mix ½ litre (2 cups) strawberries with a hand mixer and blend with 1/3 cup of the rhubarb. Let the ice cream soften slightly, pour on the rhubarb-strawberry mix and turn this into the ice cream so it becomes rippled by the lovely red.

Divide in 4 freezer-proof serving cups and put in the freezer for at least 3 hours. Unmould onto serving plates  and serve with remaining strawberries, cut in wedges, and the rhubarb in its liquid. Top with some fresh  mint.

Enjoy!

Bella





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