800 grams rhubarb stalks, cut into 6–7cm pieces
1 tablespoon vanilla extract
2 tablespoons water
⅓ cup caster sugar
300 ml cream
¼ cup icing sugar
175g tin sweetened condensed milk
200 grams mascarpone
1 teaspoon vanilla extract
Preheat oven to 180°C.
Rinse the rhubarb pieces and place in a single layer in a large roasting dish. Sprinkle over the vanilla extract, water and sugar and roast for 15–20 minutes or until easily pierced with a knife. Some pieces will break down a little.
Remove from the oven and once cool put one third of the rhubarb into a container and drizzle over all of the rhubarb juices from the roasting dish. Place the remaining rhubarb in a second container. Refrigerate both containers until ready to use.
Ice cream: Place the cream and icing sugar in a large bowl and whip to soft peaks. Add the sweetened condensed milk, mascarpone and vanilla extract and beat to combine until thick and smooth.
Remove the second container of rhubarb from the fridge and drain any excess liquid. Place in a food processor and blend until smooth. Stir the rhubarb through the cream mixture and spoon into a shallow container. Cover and freeze for at least 6 hours.
To serve: Remove the rhubarb ice cream from the freezer 5–10 minutes before serving. Serve with the remaining roasted rhubarb and its juices.
Menu: Serve with Fresh Minty Pea Soup with Crispy Prosciutto and Cheddar Scones as a main.