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Rhubarb Creams

Rhubarb Creams

A perfect spring dish from that puts rhubarb to good use

Rhubarb is an iconic spring ingredient. Susan from The Kiwi Cook uses rhubarb in this delicious rhubarb cream recipe that balances the tart flavors of rhubarb and lemon with sweetened cream and powdered sugar. The result is a thick, creamy, baby-pink dessert that tastes as good as it looks.

Ingredients

  • 15 Ounces trimmed rhubarb, sliced into 3cm (just over 1 inch) lengths
  • 6 Ounces caster sugar (superfine sugar)
  • 2 Cups double cream or whipping cream
  • Juice of 2 large lemons
  • 1 Cup softly whipped and sweetened to taste with a little powdered sugar

Servings6

Calories Per Serving423

Folate equivalent (total)11µg3%


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


Rhubarb Ice Cream

When spring comes, so does a bounty of rhubarb, those reddish-pink slender stalks with a bitter taste. If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream, but you should not have a problem finding rhubarb in the market when in season. And turning it into ice cream is an excellent way to enjoy it.

For this recipe, you will need an ice cream freezer (or another type of ice cream maker), a hand-cranked apparatus with a can container that is placed in an ice bath with salt. This ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler. To double the flavor, top the ice cream with an easy rhubarb dessert sauce, or a combination of strawberries and rhubarb.

If you've never cooked with rhubarb before, this ice cream is a great first recipe to try as it is simple and sweet. Rhubarb is at its peak from April to June, and most often sold without its leaves as they are actually poisonous (so if you grow your own, don't forget to remove before cooking!). The long celery-like stalks can range from a light pink to a deep red and should be free of blemishes and firm to the touch. This vegetable has a very tart flavor, which is why it is most often cooked with a lot of sugar and rarely eaten raw. You should store rhubarb in the refrigerator for up to one week.


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