Rhubarb is in season now and is fast growing in the garden. It’s lovely for lots of different recipes from the classic rhubarb tart to ice cream and is making an appearance in my Traditional Irish class in the form of a tart and in the Easter Baking class I’ll be making rhubarb and ginger scones. This week I’m making rhubarb ice cream and rhubarb and hazelnut crumble. You can find the recipes below .For me rhubarb is best in spring and by the time the summer fruits including strawberries, start to appear I’m finished with rhubarb for another year .
Rhubarb Ice Cream
This is absolutely delicious and well worth a go.
350ml whole milk
250ml double cream
1 vanilla pod
6 egg yolks
100g caster sugar
90g caster sugar
For the best flavour use organic milk and free range eggs.
Place the cream and milk in a heavy based saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds, add these and the pod to the pan.
Slowly heat until scorching point is reached (where the mixture is just about to boil). Remove from the heat and allow to infuse for 5-10minutes.
Meanwhile chop the rhubarb into smallish pieces and lay flat in a baking dish. Sprinkle the sugar on top and cover with foil and bake at 180 º C for about 20 – 30 minutes or until completely soft.
Allow to cool and puree or blitz.
Then push the mixture through a sieve and leave to cool.
In another bowl whisk the egg yolks with the 100g of caster sugar, just to combine, then pour over the hot milk mixture, whisking as you go.
Return the mixture to the pan and over a low-medium heat stir constantly until the custard thickens just enough to coat the back of a wooden spoon.
This will take about 5 minutes or so. Be careful not to over cook the custard.
Immediately remove from the heat , pass through a sieve into a clean bowl and leave to cool.
Add the rhubarb puree, mix well and churn in an ice cream machine.
Rhubarb and Hazelnut Crumble
This makes a great Sunday dinner dessert and is very simple to make. You can leave out the hazelnuts or substitute almonds if you prefer.
700g rhubarb, washed and chopped in 2cm pieces
55g caster sugar
125g self raising flour
80g toasted hazelnuts, roughly chopped
½ tsp ground cinnamon
100g cold butter
100g soft brown sugar
1.1lt ovenproof dish
Preheat oven to 170C
Put the rhubarb in the dish and sprinkle over the sugar, place in the oven for 5-10 minutes until the rhubarb is just starting to soften.
Taste and add more sugar if necessary.
To make the topping: put the flour, oats, sugar, cinnamon and butter into a food processor and pulse until the mixture resembles coarse breadcrumbs.
Stir in the hazelnuts and sprinkle over the rhubarb. Can be made ahead and kept in the fridge at this point.
Bake in the preheated oven for 30-45 minutes until the rhubarb is cooked and the crumble is golden.
Serve warm with cream, crème fraiche or custard.