- 4 rhubarb stems
- 1/2 cup sugar
- 1 tablespoon cointreau or grand marnier
- 1 orange
- 100 ml cream
- 3 tablespoons of plain yogurt
Kitchen equipment needed
- Ice cream maker, we’ve used a “magimix turbine a glace”
- Cutting board & chef’s knife
- Oven dish
- Tin foil
- Blender or rod mixer
- Fine sieve
- Large soup spoon
Preparing the ice cream — 15 minutes
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
RINSE the rhubarb stems and cut off the ends. CUT the rhubarb in small pieces, it doesn’t need to be all equal and pretty, you gonna blend them anyway. TRANSFER the rhubarb pieces to the oven dish. DIVIDE the sugar and cointreau over the rhubarb and also grate half of the orange to create orange zest.
COVER the oven dish with tin foil. PLACE the rhubarb in the oven for about 10 to 15 minutes, depending on the size of the rhubarb pieces. The rhubarb should be soft en well cooked. Remove the tin foil and let them cool off a bit.
Finishing the rhubarb orange ice cream — 40 minutes
TRANSFER the rhubarb to a blender and create a very smooth puree. PRESS through a fine sieve, for an extra smooth ice cream. ADD the orange juice, cream and yogurt. MIX well and then taste the mixture. Sometimes rhubarb can be a bit sour, so if you like it sweeter you can add a little bit of powdered sugar.
SCOOP the mixture into your ice cream maker and let it freeze according to instructions. The ice should be evenly frozen all over.
Depending on your ice cream maker, this process usually takes up from 30 to 40 minutes. TRANSFER the ice cream to a container, seal and place it in your freezer.