Rabarbara ís

Rhubarb ice cream

Ingredients

300 g rhubarb
100 g brown sugar
50 ml water
300 g whipping cream
2 egg yolks
1 tsp vanilla
2 tbsp brown sugar


Preparation

Wash, clean and cut the rhubarb into small pieces, then slowly simmer in a saucepan with 100 g of brown sugar and about 50 ml of water over medium heat until soft.

Take it from the stove and let it cool off.

Mix the egg yolks with 1 teaspoon vanilla and 2 tablespoons brown sugar.

Beat the cream until stiff and mix it into the egg yolk mixture. Carefully fold the cooked rhubarb into the cream and egg yolk mixture.

Then either put the mixture into the ice cream maker and mix it into ice cream or let it freeze in the freezer in a suitable, easily sealable form, stirring occasionally.

Then serve the rhubarb rice (perhaps with a little rhubarb syrup, depending on your taste).

[Translated from here.]