Rhubarb and custard ice cream.

As promised, I am back to share with you another rhubarb recipe. And another one equally as appropriate for this heatwave we are currently experiencing! On a day like today, all I have the energy for is finding a cool shady spot to sit in with a good book. And of course, a bowl of ice cream wouldn't go amiss either. That's where this recipe comes in. I've always wanted to have a go at making ice cream, and now the weather is finally right for it, I thought it would be the perfect opportunity. What with the abundance of rhubarb we've had in our garden as well, I decided to stir some through and see what it would be like. I was not disappointed!

Usually to make ice cream, you have to have an ice cream maker, or at least remember to take it out of the freezer every half hour or so to give it a good stir. As I do not have an ice cream maker, nor do I have the energy to use my arms more than I have to when I am melting even in the shade, I was a bit stuck! Luckily, I managed to find a recipe that didn't require an ice cream maker though and there was no stirring required during freezing. Bonus. And actually, it was really easy to make and tasted just like the dairy ice cream you can buy from little farm shops in the countryside. The ice cream itself was very sweet, so a touch of tartness from the rhubarb complemented it just nicely. And I had a bit of caramel sauce left over from another recipe I made so I stirred that through as well. You can't eat a lot of this at once, as it is quite rich, but a couple of scoops as a treat is just perfect. Well, I say you can't, but the tub in our freezer has gone down surprisingly quickly.... I think that says it all!

Rhubarb and custard ice cream  (basic ice cream recipe from Mary Berry)

Ingredients:

4 eggs, separated

100g caster sugar

300ml double cream

1 cup chopped rhubarb

1/2 cup caster sugar

2tbsp caramel sauce (optional)

Method:

1. Begin by making the rhubarb purée.
2. Add the rhubarb, 1/2 cup sugar and 4tbsp of water to a pan and simmer gently until the rhubarb is soft.
3. Blend with a hand mixer until smooth.
4. Set aside to cool.
5. Whisk the egg whites in a large bowl until stiff peaks form.
6. Slowly whisk in the caster sugar and continue to whisk until the mixture is stiff and glossy.
7. In a separate bowl whisk the cream until stiff peaks form. 
8. Fold the cream, egg yolks and rhubarb purée into the egg white mixture until well combined.
9. Stir through the caramel sauce, if using.
10. Freeze for at least 2 hours and enjoy!

Rhubarb Lemonade

I'm dedicating this week's posts to rhubarb. Yes, those green and pink stalks that hide beneath their umbrella leaves that surely don't deserve to have their own week devoted to them. And I was guilty too of ignoring this somewhat forgotten plant, because let's face it, it's inedible unless it has been cooked with far too much sugar and the only time I ever eat it is in a crumble with custard. But let's not forget, I think anything tastes good with custard. Yet since we my dad has started growing it in the garden, I've discovered that I actually like its delicate flavour and there's a surprising number of recipes that you can use it in. So put aside your rhubarb prejudices, as today I am going to share with you this refreshing rhubarb lemonade - perfect for a blissful English summer day, that the weather has finally decided to provide lots of recently...! 

Strictly speaking, I guess I shouldn't really be including this recipe on here, because it doesn't actually involve any baking. But when it's this hot, who actually wants to be stuck inside next to a hot oven? No, I'd much rather prefer to be sitting in the shade, reading a book and sipping a cooling drink, making the most of not having anything to do for once! Making this lemonade is so easy, that I promise even in this debilitating heat when the thought of any sort of exercise makes you just feel tired, you'll be able to muster up the strength to make this. What's even better about this drink is that with a splash or two of rum, it turns into a wonderfully delicious cocktail, the perfect remedy after a hard day sitting in the sunshine. Try this and you will change your mind about how you feel towards rhubarb. Promise. 

Oh, and depending on the exact type of rhubarb you use, I like to add a few drops of red food colouring to make it look a bit more appetising. Mine was mostly green and looked more like dirty water than a fancy cocktail when I'd finished it, so I cheated with the colour! Whoever said looks don't matter was lying a little bit, because nobody really wants to drink anything that looks like it's been taken from a muddy pond...!

Rhubarb Lemonade (from thebitehouse.com)

Ingredients:

6 cups of water

1 cup rhubarb stems, chopped

3/4 cup sugar

Juice of 2 lemons

A few drops of red food colouring

A small handful of fresh mint

Method:

1. In a saucepan, simmer the rhubarb, sugar and lemon juice until soft on a medium heat. 
2. Transfer to a bowl and blend with a hand mixer. 
3. Add the water and a few drops of food colouring and stir.
4. Cool in the fridge.
5. Serve with a few sprigs of mint, lots of ice and enjoy!