Rhubarb Strawberry Ice Recipes

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Steps:

• Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.) , Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.

Steps:

• Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
• In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Steps:

• Place the rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place the strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald the cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar, and stir until the sugar is dissolved. Allow the mixture to cool to room temperature.
• In a medium bowl, combine the cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Steps:

• In a 3 quart saucepan combine all ingredients.
• Heat mixture to boiling over medium heat stirring occasionally.
• Continue to cook until mixture bubbles and thickens,about 10 minutes.
• Remove mixture from heat and cool to room temp.
• Puree mixture in food processor with chopping blade (or in blender).
• Pour into container of ice-cream make and process into ice following manufacturers directions.
• Transfer to freezer container and freeze.
• Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
• Cover with plastic wrap.
• Freeze mixture until firm.
• Break mixture into 1 inch chunks.
• Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
• Put back in freezer until serving time.
• Just before serving let ice stand at room temp for 15 minutes to soften slightly.

Steps:

• If using frozen rhubarb, thaw slightly.
• In medium saucepan combine rhubarb, 1/2 cup of the cranberry juice and sugar.
• Bring to boiling, reduce heat, cover and simmer for 5-8 minutes or until sugar is dissolved and rhubarb is tender.
• Remove from heat and stir in remaining cranberry juice and strawberries. Cool.
• Place half mixture in blender process until smooth. Transfer mixture to 9x9x2 inch nonmetal freezer-proof container.
• Repeat with remaining rhubarb mixture.
• Cover and freeze for 4-5 hours or until nearly firm.
• Break frozen mixture into small chunks and place in chilled large bowl.
• Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container.
• Cover and freeze for at least 6 hours or until firm.
• To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little champagne or ginger ale around the fruit ice.

Steps:

• In a large saucepan, combine rhubarb and 1/2 cup sugar.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• Pour into a bowl and refrigerate until cold, about 2 hours.
• In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• Process strawberries until finely chopped, but still frozen.
• With motor running, pour in cream.
• Process until creamy, but still frozen, scraping frequently.
• Spoon ice cream into a large bowl.
• Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• Freeze until firm, 2 hours or overnight.
• If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.