thegrumblingtummy

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Rhubarb Ice Cream with Lemon Spiced Biscuits – Recipes for Life Challenge

6 Comments

I  was recently impressed by a desert of  chocolate brownie and rhubarb ice cream at  Rufflets Hotel in St Andrews and had already talked idly about trying to replicate the fresh creamy ice cream myself.

Then as luck would have it Vanesther over at Bangers & Mash  www.bangermashchat.wordpress.com issued her May ‘Recipes for Life Challenge’ which called for entrants to get creative with rhubarb – a golden opportunity!

So what is the Recipe For Life challenge all about?  Each month Bangers & Mash issue three seasonal ingredients with which to create a (hopefully)  fabulous dish.  May’s ingredients are rhubarb, lemon and spice.  The best recipes entered will be included in a new charity cookbook to be published by SWALLOW later this year.  Swallow is a charity supporting adults with learning disabilities.

Swallow – a Somerset based charity

My challenge entry is Rhubarb Ice Cream with Lemon Spiced Biscuits.

I am an ice cream making virgin and therefore I am not entirely sure how technically correct my method is but it was certainly simple and tasty.

Prior to freezing this mixture tastes like a sumptuous version of  rhubarb fool; it is actually a miracle that any of the mixture made it as ice cream as every 15 minute stirring trip to the freezer resulted in large spoonfuls finding their way into my gaping maw!

The little biscuits are adapted from a Rachel Allen recipe.  They complimented the ice cream perfectly.

IMG_1826

Ice Cream

Ingredients

  • 3 cups sliced fresh  rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup double cream 

Method

  • Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at  for 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  • Process in batches in a blender or food processor. Transfer to a bowl; cover and refrigerate until chilled.
  • Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture.
  • Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.

Lemon Spice Biscuits

Ingredients

  • 175g plain wholemeal flour
  • 50g caster sugar
  • zest of lemon
  • Teaspoon of cinnamon
  • 110g butter

Method

  • Rub the butter and flour together with your fingers
  • Add the sugar, spice and lemon
  • Work the mixture into a stiff dough
  • Roll out and cut biscuits (around 1/2 cm)
  • Bake for around 8 minutes or until lovely and golden
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6 thoughts on “Rhubarb Ice Cream with Lemon Spiced Biscuits – Recipes for Life Challenge

  1. ingredients for biccies mention whipping cream & no butter? But otherwise sounds fabby!!! Will definitely add this to my repertoire of “no eggs” ice cream 🙂 xx

    • Not sure how that happened – rectified now. That would make an interesting biscuit. Thanks for noticing it. Sometimes WP has two edited versions going at once and it can be easy to make errors.

  2. Looks and sounds heavenly! A wonderful entry for the Recipes for Life challenge – thanks so much for taking part and supporting this great charity. I hope you’ll take part next month too…

  3. Pingback: May’s Recipes for Life challenge: cooking with rhubarb, lemon and spice « Bangers & Mash

  4. Not keen on rhubarb and can’t do sugar, but congratulations on leaving at least some of the mix to “go the distance” in the freezer. Must return to the hunt for no-sugar ice-cream. Best idea so far is fresh strawberries and yogurt.

  5. Pingback: Round Up: May’s Recipes for Life challenge « Bangers & Mash

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