Poached rhubarb with orange and cardamom and rosemary ice cream

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I wanted to share a fantastic dessert I made recently.

This ice cream is amazing with all manner of tarts, particularly apple and rhubarb, but, looking for something lighter on this occasion, I decided to poach some fresh, local rhubarb with orange and cardamom to accompany the ice cream. This took just a matter of minutes in this gorgeous Italian copper pan from Cream Supplies. The two were such a good match, but either would be delicious on its own. They make a delicious, easy to make dessert, which can also be prepared in advance. 

Poached rhubarb with orange and cardamom and rosemary ice cream 

Serves 4

Well, the rhubarb part isn’t really a recipe. I placed  around 500g of rhubarb into the pan. Added the zest of a large orange, four heaped tablespoons of cardamom sugar and 3 tablespoons of water. I poached the rhubarb for around 10 minutes over a moderate heat until tender, but not too long as I didn’t want it to fall apart. I decanted it into a bowl and chilled in the fridge before serving.

To make the ice cream. I followed this recipe (or use any simple vanilla custard ice cream recipe) and infuse it with one large, bruised sprig of rosemary. Pass through a metal sieve to ensure there are no needles left in the custard before freezing.

Serve the two together for a seriously delicious dessert.

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