How to Make Rhubarb Ice Cream Cake

Rhubarb needs to be chopped to use in an ice cream cake.

In botanical terms, rhubarb is a vegetable although it is often considered a fruit. However, rhubarb is rarely consumed raw. Rhubarb is tart on its own, and recipes using rhubarb need condiments like sugar, honey or fruit juice to wash out the acidity. Rhubarb, which is also known as the pie plant, needs to be chopped before it can be folded into an ice cream cake.

Things You'll Need

• 1 cup granulated sugar
• 1/4 cup water
• 1 1/2 tsp. freshly grated orange rind
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 2 cups vanilla ice cream
• 1 1/2 cups ginger cookie crumbs

Instructions

1. Cut 12 rhubarb stalks into 1/2-inch pieces. You should end up with 6 cups of rhubarb.

2. Place the rhubarb pieces, the sugar and 1/4 cup of water in a saucepan. Bring the mix to a simmer over medium heat. Stir until the sugar dissolves, and the rhubarb is tender. Add the orange rind, cinnamon and vanilla extract. Turn off the heat and let the mix cool. Transfer the mix to a container and chill it for 2 hours.

3. Leave the vanilla ice cream at room temperature for 30 minutes or until it is soft. Stir in 2 cups of the rhubarb sauce to the ice cream, then sprinkle it with 3/4 cup ginger cookie crumbs.

4. Spread half of the rhubarb ice cream over the bottom of a separate container. Top it with the remaining crumbs and rhubarb ice cream.

5. Cover the cake and freeze it for 6 hours.

References

• Rhubarb Central