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  • Strawberry Rhubarb Ice Cream
  • Strawberry Rhubarb Ice Cream
  • Strawberry Rhubarb Ice Cream
  • Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

Food | June 20, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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We asked our dear friend Julie Van Rosendaal for a favourite Canadian recipe, and boy did she deliver! Here’s Julie’s fabulous STRAWBERRY RHUBARB ICE CREAM – yet another great reason to celebrate Canada 150. Over to you Julie!

Canada 150

Ice cream is my jam, my desert island food. I’ll take any excuse to make a batch, and strawberry rhubarb is my current summer favourite. I think the best part about strawberry rhubarb pie is the ice cream pairing, so with this recipe you can skip the pastry and baking to get the job done all in one go.

There’s also something about pure pink ice cream that goes deep into the best part of your childhood. It reminds me of digging into the thick stripes of strawberry out of the tub of Neapolitan. And of course, rhubarb anything is very prairie – I forage in back alleys and pack the freezer with as much as I possibly can.

Looking for more information or to contact the ever-incredible Julie Van Rosendaal? Visit her website HERE or, follow her Twitter feed HERE.

Ingredients & Amounts

  • cups of fresh rhubarb, chopped into ¼-inch pieces
  • cups of fresh strawberries, chopped into ¼-inch pieces
  • 3/4 cup of granulated sugar
  • a pinch of salt
  • a squirt of lemon juice
  • 1 cup of 35% (whipping) cream
  • 1 cup of half-and-half cream

Instructions

  1. Trim the tops of the strawberries and rhubarb then chop into ¼-inch pieces. Place into a medium saucepan with the sugar, lemon juice and salt. Bring to a simmer on low heat and cook, mashing the mixture occasionally with a potato masher or fork until the fruit breaks down and gets jammy.
  2. Scrape into a bowl and refrigerate a couple of hours until well chilled. Once the cooked fruit mixture is cold and has the consistency of jam, whisk together with creams.
  3. Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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