To me rhubarb has always been a ‘weed’ rather than fruit. We had 2 plants in my family garden that did NOT stop growing. When it was rhubarb season rhubarb was on the agenda most weeks. Saying that, I love rhubarb! Now it’s getting warmer Ice cream making is definitely acceptable. No fancy maker required and remember this is more of an ice but naturally creamy!
3 bananas ripest you can find FROZEN
200ml rice milk
350g caster sugar
Juice half a lemon
1 vanilla pod- seeds only
Handful chopped hazelnuts
Scatter of brown sugar
1. Bananas- freeze these in a container. Once frozen remove from the freezer to warm slightly whilst you make the ripple.
2. Make the rhubarb ripple.Cut rhubarb into 2cm rough chunks and place is a heavy bottomed pan. Add the sugar and the water.
On the hob boil the mixture for about 10 minutes, the fruit will break down and the mixture will get thicker. Don’t worry the mixture won’t burn! Mix often. To tell when it’s done, have a plate in the fridge so it’s cool. Place a spoonful of jam on the plate and leave for a minute- you’ll want it to be slightly runny! Leave the mixture to cool completely. 3. Whilst the rhubarb is cooling, make your banana Ice. Place bananas and rice milk in a food processor and blitz. Done! 4. Construct. In a plastic tub add a layer of banana mixture the a layer of rhubarb. Continue. With a knife lightly swirl through all the layers- DONT mix or you won’t have a nice effect. 5. Freeze! If you’re finding the ripple is sinking like mine did, don’t panic. Leave to freeze and thicken up a little then help swirl the mixture again.
6. Once completely frozen remove from the freezer for 20-30 minutes. Because we don’t have the cream it takes longer to melt.
7. Make hazelnut topping. In a plain frying pan, turn on the heat and add the nuts, constantly move the nuts so they don’t burn. Scatter the brown sugar until melted and take off the hob. Transfer flat to a cold plate to cool.
8. Construct! Spoon out the banana ice and top with the nuts. Becky xxx