During this hot weather we have been watering our allotment regularly. As a result it is looking amazing and shows all the signs of producing bumper crops of everything this year. In the greenhouse too we are already picking cucumbers. Last year 3 plants produced 101 so with 5 plants I am going to be producing loads of our favourite 'Bread and Butter' pickle.
However, some of our old terraces made from oak sleepers need to be replaced on the hillside, so we have had to dig out some of the rotten timber before replacing. This has meant removing some of our treasured rhubarb so it seemed a good time to make a batch of this delicious ice cream. It's very simple to make and the unmistakable zing of rhubarb is delicious. Here I have added some stewed rhubarb in ginger and some little shortbread biscuits for a dessert.
Ingredients
400g rhubarb, cut into 2 cm pieces
100ml maple syrup ( or use honey/golden syrup)
1 vanilla pod, deseeded, keep seeds and pod case
2 small eggs
150ml double cream
Method
You will need 3 Bowls to contain each of the prepared mixtures.
Simmer the rhubarb along with the empty vanilla pod and half of the maple syrup in a lidded saucepan for about 5 - 10 minutes or until the rhubarb is soft.
Drain the rhubarb using a sieve, keeping the pulp and the liquid.
Put the liquid back on the heat and boil to reduce it a little. When it has thickened, remove from the heat and combine it with the pulp in a bowl. Cool and refrigerate. This is bowl 1.
Whisk the eggs and the other half of the maple syrup for 10 mins until the eggs have tripled in volume. This is Bowl 2
In another bowl, whisk up the cream and vanilla seeds until the cream is thick. This is Bowl 3.
Fold the rhubarb mixture from Bowl 1 and the Egg mixture from Bowl 2 into the cream mixture of Bowl 3, then place in the freezer for at least 4 - 5 hours to set.
Remove from the freezer 20 mins before you wish to serve to allow it to soften.
