Home made strawberry and rhubarb ice cream

rhubarb ice creamRhubarb is delicious warm. Served in a pie or dolloped over vanilla ice cream, the fruit seems to signal the start of spring. But, as the days get hotter, I’ve been looking for ways to get my rhubarb fix without the extra heat. Enter rhubarb ice cream.

I love home made ice cream because you can use only natural ingredients. You can get rid of ugly preservatives and artificial colours and enjoy something totally organic. This is my second batch, after making my first with only rhubarb. Now that cherries are in season, I’m looking forward to having a go with rhubarb and cherry ice cream! What, dear readers, are your favourite ice cream flavours and will you be making your own this summer?

Rustic Rhubarb Tart Recipe

Two volunteers collected from two more fruit donors this week.  Sounds like they harvested another 5 pounds to share between themselves and the tenants of Fred Tipping Place.


Aleta, one of those volunteers says:

“I made a great (and yummy) Rhubarb Tart with some of the rhubarb we collected last week,and then I chopped & froze about 8 more cups for future use. 

Here’s the Recipe for the Tart.  I swear by Canadian Living Recipes!!”

Rustic Rhubarb Tart
By The Canadian Living Test Kitchen

This recipe makes 12 servings (This recipe can be changed to serve less by going to the website recipe @ http://www.canadianliving.com/food/rustic_rhubarb_tart.php

Ingredients
6 cups (1.5 L) chopped rhubarb
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) nutmeg
1/4 cup (50 mL) coarsely chopped pecans
1 tbsp (15 mL) milk
Icing sugar

Pastry:
3 cups (750 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cup (375 mL) cold butter
2/3 cup (150 mL) cold water

Preparation:
Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.

Have a great day!