This Rhubarb Curd and Rose Ice-cream is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful! Rhubarb and rose go very well together and each enhances the flavour of the other. The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination. Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb. The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!
Whisk and bowl. This recipe is a breeze using an Ice Cream Maker but you can still make it if you don’t have one. Just put the ice-cream mixture into a freezer proof container and put into the freezer. The air in the whipped cream will mean that your ice-cream still has a good texture.
Add a few drops of pink food colouring if you feel the mixture needs to be pinker! This won’t be necessary if you have already added colouring to home-made Curd.
Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required. Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
And that’s it – enjoy!
Keywords: rhubarb ice-cream, rhubarb and rose ice-cream
This is a simple Victoria Sandwich cake, flavoured with vanilla, and filled with a mixture of Rhubarb Curd and whipped cream. It is very easy to make and can be used as a pudding or eaten at tea-time or with morning coffee. The tartness of the rhubarb goes very well with the buttery cake and the smooth, rich taste of vanilla.
1 x 21 cm or containers (I have used a heart-shaped silicon container but round is fine!)
Set your oven to 180 degrees centigrade or Gas Mark 4.
Cream the butter with the caster sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
Once the eggs have been incorporated add the rest of the self-raising flour.
Add the milk and the vanilla extract. It really makes a difference if you use a good quality vanilla extract – as opposed to vanilla essence – as this will give it a much more intense flavour.
Grease your Victoria Sandwich tin or container and then add the cake mixture.
Bake your cake in the oven for around 30 minutes. It is done when it is golden brown, springy to the touch and has shrunk away from the edge of the tin. You can test it by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
Allow your cake to cool on a rack before removing it from the tin or container.
Once the cake is cool, slice it in half horizontally (I find a bread knife is good for doing this).
Spread the Rhubarb Curd on one half of the cake followed by the whipped cream and then put the other half of the cake on top.
Dust the cake with icing sugar by shaking a small amount through a sieve onto the top.
You will need to keep the cake in the fridge if not using immediately as it contains cream and Rhubarb Curd. If stored in the fridge, remove it around half an hour before eating to allow it to come up to room temperature.
Fruit curds are a great way of capturing the flavour of a wide range of fruits and work best with strong-tasting ingredients – such as lemon, lime, passion fruit or rhubarb – where the sharpness is softened by the butter and eggs. The method and ingredients for a fruit curd are very similar to those for making custard – so when you make Rhubarb Curd you are making a kind or rhubarb and custard combination which is a taste classic! The taste is delicious – creamy and buttery with a zing of sharpness – and it is really easy to make.
Fruit curds, as well as being lovely simply spread on bread, are also a very versatile ingredient which can be stirred into yoghurt to make a quick pudding, used as a cake filling or provide a basis for a simple ice-cream.
Creamy Rhubarb Curd is fantastic spread on bread or as an ingredient in cakes and puddings.
800 g rhubarb
100 ml water
300 g caster sugar
4 tsp cornflour
50 g butter
A few drops of pink food colouring (optional)
Wash the rhubarb stalks thoroughly. Cut into pieces of around 2 cm.
Put the rhubarb pieces into your heavy saucepan with 100 ml of water. Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd. Alternatively, you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd. Allow the rhubarb mixture to cool slightly.
Beat the eggs in a bowl and then add the caster sugar and cornflour which should stop the mixture curdling and turning into scrambled eggs!
Now, gradually pour the rhubarb mixture into the bowl and combine it with the egg mixture. Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
Put the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency. You will need to stir it often and keep an eye on it.
Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars. It must be kept in the fridge once cooled and will last for around a week.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.