This is the recipe that accompanies Suzanna Crampton & Imen McDonnell’s recipe for Rhubarb Sheep’s Milk Ice Cream in the Spring 2014 issue. The leftover cooking liquid can be used to flavor lemonade, tea, or even just sparkling water. The liquid can also be reduced to a syrup consistency and then drizzled on top of the rhubarb ice cream. This recipe makes just enough for one batch of ice cream, but the recipe can easily be doubled or tripled.
Stewed Rhubarb
Makes 2/3 cup needed for ice cream recipe
1 ½ cups diced fresh rhubarb (about 4 large stalks)
1/3 cup sugar
¼ cup water
1. In a small saucepan set over low heat, combine the rhubarb, sugar, and water. Bring the mixture to a simmer, stirring gently, until the sugar has dissolved and the rhubarb has softened, about 10 minutes. Strain the rhubarb from the cooking liquid (reserving both separately). Allow the rhubarb to cool to room temperature and then store in a covered container in the refrigerator until ready to make the ice cream. Use the cooking liquid as noted above.
Photo by Hilary Kline.