Rhubarb-curious? Like its farmyard friend the tomato, there’s some debate over whether the crop that looks like pink celery, is a vegetable or a fruit, but either way, it’s a perennial plant whose harvest time aligns with strawberries, making them perfect partners for baked goods like pies, compotes, even cocktails. However, rhubarb is known for being sour, so sugar is needed to temper it down. This recipe, developed and photographed by Westerly’s own Jennifer Leal, features a sauce made from strawberries and rhubarb, drizzled over frozen balls of ice cream rolled in graham cracker crumbs.
• 3 scoops of ice cream
• 1/4 cup graham cracker crumbs (place a few graham crackers in bag and smash ‘em, or pulse in a processor)
• 1 cup of heavy cream
• 1 tablespoon of sugar
• 1 cup of chopped rhubarb
• 2 cups of strawberries, chopped
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/4 cup water
1. Place the graham cracker crumbs onto a plate. Take three scoops of ice cream and roll each into a ball, and then roll through the graham cracker crumbs until covered. Place each ball onto a plate and put in the freezer until ready to serve.
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine cream and sugar. Whisk them on medium speed for about 2-3 minutes until soft peaks form. Place into the refrigerator until ready to use. Alternative: Store-bought whipped topping or cream.
1. Place all of the ingredients into a pot, bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Allow to cool and store in the refrigerator until ready to serve.
2. On a new plate, place a dollop of the whipped cream, place the ice cream balls on top, and then drizzle the sauce on top. Devour!
Jennifer Leal of Westerly, shares recipes and more on her Savor the Thyme platform and is the co-author of Rhode Island Recipes: Creative, healthy cooking with iconic local foods. Find more at SavoringTheThyme.com
Comments
No comments on this item Please log in to comment by clicking here