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Remove from heat and let it cool. Then, with a blender, food processor or stick blender, puree rhubarb until smooth. Place in refrigerator to get cold for about 15 minutes. In a mixing bowl, beat cream until stiff peaks form. Stir lemon into rhubarb puree, then, fold into the whipped cream. Place in freezer safe bowl and cover.
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In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely. In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full.
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How to Make the Ice Cream Base. Combine the heavy cream, whole milk, sugar, corn syrup, and egg yolks into a 4-quart medium saucepan and whisk together the ingredients until smooth. Add a portion of the rhubarb jam and whisk into the custard base. Ice Cream Base. Add Rhubarb Jam to Ice Cream Base.
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Using the hand mixer, mix on low for a few seconds until fully combined. Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined. Pour the ice cream mixture in the bottom of a 9"x5" loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.
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Gather the ingredients. In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely. Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
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Instructions. Preheat the oven to 375°F (190°C) Make the crumble by rubbing the flour, butter and brown sugar together until it forms pea-like crumbs, then put onto a baking sheet. Set aside. Wash the rhubarb and cut into bite sized pieces and put into a shallow baking dish along with the lemon juice and sugar; mix well.
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1. Put rhubarb chunks, sugar and water into a saucepan. Simmer it on a low heat for approximately 10 minutes (stirring from time to time) until rhubarb gets soft and mushy and all the sugar dissolves. 2. Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside to cool.
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Add rhubarb, strawberries, if using, sugar and water to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Set aside and let cool completely to room temperature. In a large bowl, whip heavy cream in a chilled bowl using an electric hand mixer.
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Directions. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour. Fold in whipped cream.
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Place a bowl and whipper for the whipped cream in the freezer to chill. In a small pot add the rhubarb and sugar. Cook for about 10 min. simmering or until rhubarb falls apart and is very soft. Set aside to cool completely. When rhubarb is cooled, in a large bowl, whisk together the condensed milk, vanilla, and salt.
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Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold. Stir lemon juice into rhubarb.
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Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours. Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan.
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Transfer the contents of the pot to a blender and start on the ice cream base. Temper heated heavy cream and milk into a mixture of egg yolks and sugar. Return to the saucepan and heat on low until the temperature of the custard reached 160 degrees. Pour the custard into the blender with the rhubarb and pulse to combine.
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Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold. Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.
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Rhubarb Sauce for Ice Cream. In a small saucepan, combine the rhubarb, sugar, water, and lemon juice over medium-high heat. Bring to a simmer and then reduce heat to medium. Cook, while stirring frequently, until the rhubarb softens and the mixture has thickened, about 6-8 minutes. Cool completely.
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In a small bowl, combine cornstarch and ¼ cup of the milk, whisking with a fork to create a slurry, then set aside. In a large saucepan, combine the cream, milk, sugar, corn syrup, and salt over medium-high heat. Bring to a boil and cook for 4 minutes, watching carefully to be sure the mixture doesn't boil over.
