Apparently, it’s National Rhubarb Week in the Netherlands this week. Lucky me, who made this rhubarb, orange and vanilla ice cream a few weeks ago, but still didn’t find the time to post it. And here it is, right on time! I’ve always believed that ‘things will resolve themselves eventually, one way or another’ and here’s the proof.
Not sure if waiting to write this post long enough to accidentally end up in Rhubarb Week counts as evidence. Let’s just say it’s a nice coincidence.
Unfortunately, I don’t have an ice-cream machine. Nor rome to store one if I had one, by the way.
But now and then, one warm days, I do like to have something very refreshing. Like the frozen strawberry mousse I made recently. That wasn’t real ice-cream though. And this one is.
Admittedly, it’s a bit more work when you don’t have a machine to do all the churning for you. You’ll have to do this yourself, by stirring things up every 30 minutes, unless you like ending up with one big ice cube that can not be scooped, no matter how hard you try.
Yeah, I know, it’s not the most appealing part of this recipe. But, on the bright side, you will work off almost all the calories even before eating. Take that, ice cream machine!
Bon appétit and happy Rhubarb Week!
- 3 stems rhubarb, washed and cut into pieces of 1cm (0.4 inch)
- 3 tbsp of sugar
- 125 ml (1/2 cup) heavy cream
- Seeds of 1 vanilla pod (OR 1 tbsp vanilla sugar)
- Zest of 1 orange
- 5 tbsp greek yogurt
- 2 tbsp sugar
- Preheat the oven to 180 C (360 F)
- Line a baking tray with baking paper
- Place the rhubarb on the paper and sprinkle generously with the sugar
- Toss, as to cover all pieces in sugar
- Roast for 20 minutes and let cool off
- Blend with the cream, vanilla, orange zest, yogurt and sugar
- Place in an airtight container, and put in your freezer* for at least 5-6 hours
- Stir vigorously every 30 minutes, until the ice can't be stirred anymore