My favourite season is finally here: fresh strawberries and rhubarb growing in my garden! So to celebrate it, I came up with a perfect recipe for you: a no churn, 4 ingredient Strawberry Rhubarb Ice Cream- and one of the best ice cream I ever had to be honest! And with the rhubarb season being so short, this treat is really one of a kind!
If you follow my blog for awhile, then you know that last year I discovered no churn ice cream, and I tried several different recipes, but I think that with this one I have reached ice cream perfection!
All you need:
1 Cup of rhubarb ( approximately 3 rhubarb sticks)
1 cup of fresh strawberries
1 can of condescended milk
2 cups of whipped cream
Start with whipping your cream , and set it aside. Peel rhubarb, and then cut it in small pieces, put in a bowl, sprinkle with a teaspoon of sugar, and microwave for around 40 seconds. Then using a hand mixer, mix it with strawberries, until all is liquid. Now combine the strawberry-rhubarb mixture with condescended milk, and mix it well together. Then add slowly whipped cream, and mix it gently with a spoon until all is well mixed. Pour in to a glass dish, or a baking pan, and freeze for around 4 to 6 hours.
I usually make more than two dishes, and then we eat ice cream in our garden every day! These ice cream are so much better than the store-bought, and so much more economic too!
Just remember to take this ice cream out of the freezer around 5-to 10 minutes prior to serve, as it’ll be much easier to scoop.
And of course both daughters love this new season of fresh fruit and home made ice cream, and they already ask me to make more! Now, what new flavour should I make?
This old fashioned rhubarb cake is incredibly moist, fluffy and spongy! It has perfect balance of flavoured and is truly addictive.
It’s my mothers old recipe (it also works great with strawberries or prunes), a polish summer classic. I know, it dosnt look fancy, but it is my favourite cake ever.
And the rhubarb. How cool is rhubarb? These huge leaves that look like umbrellas! We should all grow rhubarb! Seriusly, if you have kids, and a bit of extra backyard space, you need to plant rhubarb! It’s the easiest, nofuss plant to grow, and recolting it is so much fun.
You know these calm and happy moments, when you look at your kids and you think: this. This is what I want to remember when I’m 80. This is the moment. The rhubarb-recolting-fun-moment.
[bctt tweet=”How cool is rhubarb? These huge leaves that look like umbrellas! “]
Cake instructions :
And coming back to my old school, perfect rhubarb sponge cake, here is what you’ll need:
It’s our first summer in our first house, and I love everything about it ! After living in a condo for a couple of years it feels so great to have the garden all to ourselves. And what a great surprise I had when I noticed that there are both rhubarbs and raspberries growing in the back of our terrain ! So as soon as the rhubarb grew big, we made this wonderful strawberry and rhubarb jam. And honestly I’m really picky when it comes to jams, but this one, thanks to the hint of lime in it, was truly the best I’ve ever tried !
2 cups strawberries cut in halfs 2 cups rhubarb cut in pieces 1 2/3 cups sugar 1/4 teaspoon baking powder 3/4 teaspoon lemon juice 3/4 teaspoon lime juice
Mix the fruits together with sugar, try smashing them together as much as possible. Set it aside for around 12 hours. I would say over night is perfect. Now stir it well, and place it on the stove until it starts boiling. Stir often! As soon as it starts to boil stop the heat, and add the baking powder and the lemon & lime juice. Mix it well. Now you can either pasteurize it, or place in plastic containers and when cooled down freeze. Enjoy over fresh bread, pancakes, muffins on simply with yoghurt :).