Rhurbarb ice creamby Nicola Brookfield |
| Preperation time: 3 hours 30 mins Cooking time: 10 mins Serves: 8 |
| Recipe Ingredients |
| 400g rhubarb, trimmed and cut into 2cm
pieces; 50g caster sugar; 3 large eggs, separated; 75g icing sugar; 284ml double cream; 2 tbsp Cointreau; orange flavoured chocolate sticks. |
| Recipe Method |
| Put the rhubarb in a pan with the caster sugar
and gently cook for 10 minutes with a lid on, until the rhubarb is
tender. Transfer to a bowl and leave to cool. Once cool place in
the fridge for 30 minutes. Put the egg whites in a bowl and whisk until soft peaks form. Add a quarter of the icing sugar and whisk until stiff again. Add the remaining icing sugar, a bit at a time, whisking after each addition. Whisk the cream in, and then fold in the egg yolks, cointreau and chilled rhubarb. Put in freezer-proof container and chill for at least 3 hours. Serve with chocolate orange sticks. |
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