Tag Archives: strawberry

Scrumptious Strawberry Rhubarb Bars

Fruit Bars
Strawberry Rhubarb Bars

Two of the season’s best treats – strawberries and rhubarb – combine to make a luscious topping for Scrumptious Strawberry Rhubarb Bars with a rich buttery shortbread base.

Step 1 – Making the Strawberry Rhubarb Juice

The first step is to make the strawberry rhubarb juice needed for the topping. This is a matter of cooking rhubarb and strawberries with a bit of lemon juice and zest and then straining the mixture to extract the juice. A large spoon can be used to gently press the mixture through a fine wire mesh sieve to extract as much juice as possible. I recommend a second straining through a clean sieve to ensure all bits of the pulp solids are strained out.

The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount of juice is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity to ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than called for in the recipe without proportionately adjusting the amount of thickener will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ – 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

Fruit Bars for Teatime
Strawberry Rhubarb Bars

Step 2 – Making the Shortbread Base

The lovely buttery rich shortbread base for these bars is par-baked then cooled slightly before the topping is added. I use my KitchenAid stand mixer to make this base but a food processor could also be used. Once the base has been pressed into the pan, be sure to prick the base with the tines of a fork to allow steam to release as the base bakes and to eliminate air pockets from forming.

The base will bake for approximately 20 minutes or just until the edges of the crust start to turn very pale golden in color and start to show signs of slightly pulling away from the sides of the pan. Be careful to not overbake the crust as it will be going back into the oven when the topping is added and, if overbaked, the tender crust will become hard.

Let the base cool for about 15 minutes on a wire rack before adding the topping. There is no need to let it cool completely. Leave the oven going at 325°F so it will be temperature-ready when the pan goes back into the oven.

Step 3 – Preparing the Topping

The eggs are whisked with the strawberry rhubarb juice along with the sugar and cornstarch until completely smooth. This will be a salmon-colored mixture. If you prefer a brighter, more rosy color, add a smidgeon of pink food coloring until the desired color is obtained. The photos of the bars in this posting have had a small amount of pink icing gel color added.

The topping mixture is poured over the still-warm base and baked for approximately 30-35 minutes, just until the filling is no longer jiggly in the center and is barely set.

Let the bars cool, in the pan on a wire cooling rack, at room temperature for a couple of hours then transfer them to the refrigerator to chill and fully set for at least four hours before cutting. Dip a knife in warm water and wipe dry to cut the bars, starting with trimming off all four sides of the bars. This will give lovely clean edges to every piece. I recommend dipping the knife in warm water and drying it between each cut to keep the bar edges clean and tidy.

The bars can be cut into squares or rectangles of desired size. To cut them into triangles as shown in the photos, cut the bar into four equal squares then cut each square into four triangles.

Pretty Pink Bars for Teatime
Strawberry Rhubarb Bars

Dust each cut bar with sifted icing sugar just at the time of serving so the powdery sugar does not dissolve into the bars and create a murky looking top.

These bars need to be kept refrigerated and will keep for up to three days in an airtight container.

Royal Albert's "Margaret" Teacup from their Sweetheart Roses Series
Teatime with Strawberry Rhubarb Bars

This is a lovely dessert and pairs well with a fine cup of tea or coffee. It’s also a lovely addition to an afternoon tea dessert plate. In fact, I included the Strawberry Rhubarb Bars on the dessert plate for my Platinum Jubilee Afternoon Tea.

Sweet Treats on Tea Table
Strawberry Rhubarb Bars

Scrumptious Strawberry Rhubarb Bars

Ingredients:

Strawberry-Rhubarb Juice:
5½ oz red rhubarb stalks (weighed after leaves and root ends removed), cut into 1/2″ pieces
5½ oz strawberries, hulled and mashed with potato masher
1½ tbsp freshly squeezed lemon juice
1 tsp finely grated lemon zest

Shortbread Base:
½ cup butter, cubed into 1” pieces, room temperature
2 tbsp granulated sugar
2 tbsp icing sugar (aka powdered sugar or confectioner’s sugar)
½ tsp pure vanilla
1¼ cups all-purpose flour (or gluten-free 1-to-1/cup-for-cup baking flour, if needed)
¼ tsp baking powder
Pinch salt

Topping:
2 large whole eggs, room temperature and lightly fork beaten
1 large egg yolk, room temperature and lightly fork beaten
½ cup strawberry-rhubarb juice (recipe above)
¾ cup + 2 tbsp granulated sugar
2½ tbsp cornstarch
Pinch salt
Pink food coloring (optional)

Icing Sugar for dusting Bars

Method:

Strawberry-Rhubarb Juice:

Combine rhubarb, mashed strawberries, and lemon juice into a pot. Cover and bring mixture just to the boiling point over medium heat then immediately reduce to a simmer. Cook slowly, stirring occasionally, for approximately 12-15 minutes, or until rhubarb and strawberry mixture is soft and mushy. Add the lemon zest for the last five minutes of cooking. Using a potato masher, mash the mixture to further break down the rhubarb and strawberries as much as possible.

Strain rhubarb/strawberry mixture through a fine wire mesh sieve into a heatproof bowl to extract the juice. Use the back of a large spoon to gently press the pulp to extract more juice. Discard the rhubarb/strawberry pulp. Straining the juice a second time through a clean fine wire mesh sieve to refine it further and remove any traces of the fruit pulp impurities is recommended. Discard any remaining pulp and solids. This should equal ½ cup of strained strawberry-rhubarb juice needed for the recipe. If it strains out more than ½ cup of juice, only use the ½ cup called for in the recipe. If it strains out slightly less than ½ cup of juice, up to ½ tablespoon of strained freshly squeezed lemon juice may be added. (See Note below)

Shortbread Base:
Line 8”x8” baking pan with parchment paper, leaving enough paper overhang on sides to grip and lift baked bar from pan for cutting. Spray parchment paper lightly with non-stick cooking spray.

Position oven rack in center of oven and preheat oven to 325°F.

Mix flour, baking powder, and salt together in bowl. Set aside.

In bowl of stand mixer fitted with paddle attachment, cream butter at medium-high speed. Reduce speed to medium low and blend in sugars. Add vanilla. Beat for approximately 45 seconds. Scrape sides of bowl with rubber spatula if necessary to ensure all ingredients are fully blended. With mixer set to lowest speed, gradually add the flour mixture. Once all the flour has been added, increase speed slightly to medium-low and blend mixture just until ingredients are incorporated.

Press mixture evenly into prepared pan. Prick base all over with tines of fork to allow steam to release as the base bakes and to eliminate air pockets from forming.

Bake base approximately 20 minutes, or just until edges of crust start to turn very pale golden in color and start to show signs of slightly pulling away from pan sides. Do not overbake or crust will be hard. Transfer pan to wire rack to cool for about 15 minutes before adding topping. Keep oven on at 325°F.

Topping:
Combine and whisk the sugar, cornstarch and salt together in small bowl. Set aside.

While the base is cooling slightly, begin to prepare the strawberry-rhubarb topping by whisking the whole eggs and egg yolk together in a medium-sized bowl. Whisk in the strained ½ cup of strawberry-rhubarb juice along with the sugar-cornstarch mixture until mixture is smooth. To achieve a bright rosy color, add a small amount of pink food coloring, if desired, and mix well into topping ingredients so color is evenly distributed.

Pour mixture over slightly cooled, but still warm, crust. Bake at 325°F for 30-35 minutes or until topping is no longer jiggly in the center and is barely set. Cool bar at room temperature for a couple of hours in pan on wire cooling rack then transfer bar to refrigerator for about 4 hours to fully set before cutting.

To Cut Bars:
Using the excess parchment paper as handles, lift bar from pan and transfer to cutting board. Peel away and discard parchment paper. With a sharp knife, cut off rough edges on all sides of bars, rinsing knife in warm water between each cut. The bar may be cut into squares or rectangles of desired size. Or, to cut into triangles, cut the bar into four equal squares and then cut each smaller square into four triangles.

Dust tops of squares, rectangles, or triangles with sifted icing sugar just at the time of serving.

Store bars, tightly covered, in refrigerator for up to three days.

Yield: 1 – 8” pan

NOTE: The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity to ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than required without proportionately adjusting the amount of thickener called for in the recipe will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ – 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

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Scrumptious Strawberry Rhubarb Bars

These showy and scrumptious Strawberry Rhubarb Bars feature a rich buttery shortbread crust with a luscious strawberry rhubarb topping
Course Dessert
Cuisine Canadian
Keyword rhubarb, rhubarb bars, strawberry, strawberry rhubarb bars
My Island Bistro Kitchen Barbara99

Ingredients

Strawberry-Rhubarb Juice:

  • oz red rhubarb stalks (weighed after leaves and root ends removed), cut into 1/2″ pieces
  • oz strawberries, hulled and mashed with potato masher
  • tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest

Shortbread Base:

  • ½ cup butter, cubed into 1” pieces, room temperature
  • 2 tbsp granulated sugar
  • 2 tbsp icing sugar (aka powdered sugar or confectioner’s sugar)
  • ½ tsp pure vanilla
  • cups all-purpose flour (or gluten-free 1-to-1/cup-for-cup baking flour, if needed)
  • ¼ tsp baking powder
  • Pinch salt

Topping:

  • 2 large whole eggs, room temperature and lightly fork beaten
  • 1 large egg yolk, room temperature and lightly fork beaten
  • ½ cup strawberry-rhubarb juice (recipe above)
  • ¾ cup + 2 tbsp granulated sugar
  • tbsp cornstarch
  • Pinch salt
  • Pink food coloring (optional)
  • Icing Sugar for dusting Bars

Instructions

Strawberry-Rhubarb Juice:

  1. Combine rhubarb, mashed strawberries, and lemon juice into a pot. Cover and bring mixture just to the boiling point over medium heat then immediately reduce to a simmer. Cook slowly, stirring occasionally, for approximately 12-15 minutes, or until rhubarb and strawberry mixture is soft and mushy. Add the lemon zest for the last five minutes of cooking. Using a potato masher, mash the mixture to further break down the rhubarb and strawberries as much as possible.
  2. Strain rhubarb/strawberry mixture through a fine wire mesh sieve into a heatproof bowl to extract the juice. Use the back of a large spoon to gently press the pulp to extract more juice. Discard the rhubarb/strawberry pulp. Straining the juice a second time through a clean fine wire mesh sieve to refine it further and remove any traces of the fruit pulp impurities is recommended. Discard any remaining pulp and solids. This should equal ½ cup of strained strawberry-rhubarb juice needed for the recipe. If it strains out more than ½ cup of juice, only use the ½ cup called for in the recipe. If it strains out slightly less than ½ cup of juice, up to ½ tablespoon of strained freshly squeezed lemon juice may be added. (See Note below)

Shortbread Base:

  1. Line 8”x8” baking pan with parchment paper, leaving enough paper overhang on sides to grip and lift baked bar from pan for cutting. Spray parchment paper lightly with non-stick cooking spray.
  2. Position oven rack in center of oven and preheat oven to 325°F.
  3. Mix flour, baking powder, and salt together in bowl. Set aside.
  4. In bowl of stand mixer fitted with paddle attachment, cream butter at medium-high speed. Reduce speed to medium low and blend in sugars. Add vanilla. Beat for approximately 45 seconds. Scrape sides of bowl with rubber spatula if necessary to ensure all ingredients are fully blended. With mixer set to lowest speed, gradually add the flour mixture. Once all the flour has been added, increase speed slightly to medium-low and blend mixture just until ingredients are incorporated.
  5. Press mixture evenly into prepared pan. Prick base all over with tines of fork to allow steam to release as the base bakes and to eliminate air pockets from forming.
  6. Bake base approximately 20 minutes, or just until edges of crust start to turn very pale golden in color and start to show signs of slightly pulling away from pan sides. Do not overbake or crust will be hard. Transfer pan to wire rack to cool for about 15 minutes before adding topping. Keep oven on at 325°F.

Topping:

  1. Combine and whisk the sugar, cornstarch and salt together in small bowl. Set aside.
  2. While the base is cooling slightly, begin to prepare the strawberry-rhubarb topping by whisking the whole eggs and egg yolk together in a medium-sized bowl. Whisk in the strained ½ cup of strawberry-rhubarb juice along with the sugar-cornstarch mixture until mixture is smooth. To achieve a bright rosy color, add a small amount of pink food coloring, if desired, and mix well into topping ingredients so color is evenly distributed.
  3. Pour mixture over slightly cooled, but still warm, crust. Bake at 325°F for 30-35 minutes or until topping is no longer jiggly in the center and is barely set. Cool bar at room temperature for a couple of hours in pan on wire cooling rack then transfer bar to refrigerator for about 4 hours to fully set before cutting.

To Cut Bars:

  1. Using the excess parchment paper as handles, lift bar from pan and transfer to cutting board. Peel away and discard parchment paper. With a sharp knife, cut off rough edges on all sides of bars, rinsing knife in warm water between each cut. The bar may be cut into squares or rectangles of desired size. Or, to cut into triangles, cut the bar into four equal squares and then cut each smaller square into four triangles.
  2. Dust tops of squares, rectangles, or triangles with sifted icing sugar just at the time of serving.
  3. Store bars, tightly covered, in refrigerator for up to three days.

Recipe Notes

Yield: 1 – 8” pan

NOTE: The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity of juice to the required ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than required without proportionately adjusting the amount of thickener called for in the recipe will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ - 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

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Pretty Pink Fruit Bars for Teatime
Strawberry Rhubarb Bars

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Homemade Ice Cream
Strawberry Rhubarb Ripple Ice Cream

Summer just would not be summer without ice cream and what better way to enjoy it than to combine two of the season’s best flavors – strawberry and rhubarb – into homemade Strawberry Rhubarb Ripple Ice Cream!

I have been making ice cream for a long time. I have an electric churn that has been in the family for probably close to 50 years.  I keep thinking that, one of these days, I will have the custard made and the motor will give out on the churn.  But, amazingly, it always works!  It’s not fancy but it does the job. There are various types and styles of ice cream makers on the market today but I like my old faithful electric churn. It may look rusty on the outside from all the contact it has had over many years with rock salt that sloshes around with ice in the bucket but the canister is in perfect condition and the churn still makes great smooth ice cream!

Ice Cream Maker
Electric Ice Cream Maker

It usually takes about 20-25 minutes for the ice cream to churn.  The ice cream will come out of the canister quite soft textured but placing it in the deep freeze for about 3 hours will result in it firming up very well.

Homemade Ice Cream
Homemade Churned Ice Cream

I use the traditional custard method for making ice cream. It’s amazing how such basic, simple ingredients can turn out such a delectable treat.  Milk/cream, sugar, egg yolks, and vanilla form the standard base for the custard and then other flavorings may be added.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

The trick to making homemade ice cream is to use the good stuff! Yes, the real cream, whipping cream, and whole milk.  This will give the custard the rich base and the ice cream its smooth texture. While granulated sugar can be used, my preference is to use the super-fine caster sugar as there is no grit at all to it. I always make my custard the night before I churn the ice cream and place it in the refrigerator overnight as it gives the flavors time to develop as they “mix and mingle” and the custard needs to be very cold to start the churning. In fact, I put the churn canister and beaters in the freezer for an hour or so before churning so they are cold as well.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

One ingredient I add to this particular ice cream recipe is strawberry balsamic vinegar – yes, vinegar goes in this recipe but not just any vinegar and not a lot of it. One tablespoon of high quality strawberry balsamic will deepen and enhance the strawberry flavor and, no, it will not leave a lingering vinegar taste in the ice cream. If you have rose water, the addition of just 1 1/2 teaspoons will give a hint of floral flavor. Don’t over-do the rose water or it will start to taste like perfume.  All this small addition is doing is adding a subtle layer of flavoring.

Use the freshest ingredients you can – i.e., make this ice cream when the local rhubarb and strawberries are available as they have the best flavor.

Strawberries
Fresh From the Field PEI Strawberries

Choose the reddest stalks of rhubarb you can find. This recipe does not call for any artificial food coloring (and I don’t use any) so the pink color comes naturally from the red rhubarb and strawberries.  Each batch I make has a slightly different tint of pink to it depending on the quality of the strawberries and rhubarb.

Rhubarb
Rhubarb

I recommend reading through the recipe a couple of times before starting to make the ice cream to organize the prep work and to be sure you have all the required ingredients and understand the method and the sequence for preparing the ingredients.

I have made this Strawberry Rhubarb Ice Cream both rippled (shown in the photo at the beginning of this posting) using some of the strawberry-rhubarb purée to weave through the ice cream and plain (shown in the ice cream cones in the photo below) where I incorporate all of the purée into the custard.  The ice cream is good either way. This homemade ice cream freezes rock solid hard so I recommend removing it from the freezer 7-10 minutes before using as, otherwise, it will be difficult to scoop.

Strawberry Rhubarb Ice Cream
Strawberry Rhubarb Ice Cream Plain (no rippling/marbling)

Strawberry Rhubarb Ice Cream makes a great sundae, especially if you drizzle it with crushed strawberries or strawberry-rhubarb sauce.

Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae

And, it makes dandy milkshakes.  Simply combine 3 scoops of the strawberry rhubarb ice cream in a blender with 1/4 cup milk per serving.  Blend until smooth and serve in fancy tall glasses with colorful straws and a strawberry garnish.

Milkshake
Strawberry Rhubarb Milkshake

Oh, this is a special treat on a hot summer day!

Milkshake
Strawberry Rhubarb Milkshake

Homemade ice cream sandwiches are also a wonderful summer treat. I use my gluten-free snickerdoodle cookies for these sandwiches because they are a lovely soft-textured cookie.

Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

For these sandwiches, freeze the ice cream in a 9×13 baking pan lined with tin foil. Fill the pan with the ice cream to a depth of 3/4″ to 1″ thick.  Place in freezer for a couple of hours then remove the ice cream from the pan and cut round circles of the ice cream with a cookie cutter that is slightly smaller than the cookie size.

Homemade Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

[Printable recipe follows at end of posting]

Strawberry Rhubarb Ripple Ice Cream

Ingredients:

10 oz strawberries, chopped
1 tbsp strawberry balsamic vinegar (optional but recommended)
3 tbsp caster sugar
1½ tsp rose water (optional)

1 lb rhubarb, chopped
2 tbsp orange juice
2 tbsp water
3 tbsp caster sugar

1 cup whipping cream (36%)
1 cup half-and-half or coffee cream (at least 18%)
1 cup whole milk
Scant ¾ cup caster sugar
4 extra-large egg yolks
1/8 tsp fine sea salt
2 tsp vanilla

Method:

Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.

Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar.  Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve.  Reserve the rhubarb pulp and transfer to heat-proof bowl.

Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup.  Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.

Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth.  Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2⅔ – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.

In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) – 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.

In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.

In bowl, whisk the egg yolks, sugar and salt together until pale and creamy.  Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well.  Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously.  Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer.  Do not allow mixture to boil.

Set large clean bowl in a sink of cold water filled to about half the depth of the bowl.  Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated.  Stir in the vanilla.

Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended.  Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).

Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream.  Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream.  With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Yield: Apx. 1 quart

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.
Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Yield: Apx. 1 qt

Delectable old-fashioned homemade ice cream combines two of summer's best flavors - strawberry and rhubarb.

Ingredients

  • 10 oz strawberries, chopped
  • 1 tbsp strawberry balsamic vinegar (optional but recommended)
  • 3 tbsp caster sugar
  • 1½ tsp rose water (optional)
  • 1 lb rhubarb, chopped
  • 2 tbsp orange juice
  • 2 tbsp water
  • 3 tbsp caster sugar
  • 1 cup whipping cream (36%)
  • 1 cup half-and-half or coffee cream (at least 18%)
  • 1 cup whole milk
  • Scant ¾ cup caster sugar
  • 4 extra-large egg yolks
  • 1/8 tsp fine sea salt
  • 2 tsp vanilla

Instructions

  1. Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.
  2. Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar. Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve. Reserve the rhubarb pulp and transfer to heat-proof bowl.
  3. Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup. Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.
  4. Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth. Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2 2/3 – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.
  5. In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) - 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.
  6. In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.
  7. In bowl, whisk the egg yolks, sugar and salt together until pale and creamy. Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well. Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously. Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer. Do not allow mixture to boil.
  8. Set large clean bowl in a sink of cold water filled to about half the depth of the bowl. Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated. Stir in the vanilla.
  9. Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended. Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).
  10. Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream. Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream. With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Notes

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.

Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

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Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream

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Waffle cones of pretty pink strawberry rhubarb ripple ice cream