Although the fruit and vegetable growing season is behind by about 3-4 weeks this year due to our spring cold snap rhubarb is just right bang in its prime just now. So as the hot weather is now upon us, try this cracking wee recipe.
800g rhubarb cut into short 1-2″ lengths
6 or so pieces of star anise, I prefer more!
385g caster sugar
7 medium egg yolks
250ml double cream
A pinch of salt
2 tsp fresh vanilla or extract
Take your cut rhubarb and place in a tray with 75g of the sugar and 2 tbsp water and cover with foil place in thevoven at 110oc for about 1 hr or until really tender.
Beat the egg yolks, remaining sugar and salt in a large bowl with an electric whish or balloon whisk until thick and pale. Heat the milk, vanilla, glucose and cream until hand hot and stir into the mixture with the vanilla.
Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon and a finger drawn through it leaves a clear line, 12-15 minutes. Remove from the pan and leave to cool.
When the custard is completely cold, mix with the rhubarb purée and then fold in the rest of the rhubarb and freeze in an ice-cream maker, according to the manufacturer’s directions.
Alternatively, pour into a shallow freezerproof container with a lid and freeze for about 2 hours until frozen around the edges. Beat well with a fork to break up the ice crystals, freeze for a further 2 hours, beat again, then freeze until firm.
The ice-cream is best eaten fresh but can be stored in the freezer for up to a few weeks and taken out 15 minutes before serving to soften slightly.
If you don’t like star anise, simply leave it out, enjoy!