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Neil Perry's Rhubarb Ice Cream Recipe


INGREDIENTS

500g Trimmed Rhubarb
115g Caster Sugar
200ml Cream

METHOD

Wash the rhubarb and cut it into small pieces.  Put in a saucepan, cover with the sugar and gently simmer for about 30 minutes until it is very soft and the bulk of the liquid has evaporated.  The rhubarb should still be a vibrant colour.  Remove the pan from the heat and allow to cool.

Puree the cooled rhubarb in a blender or food processor until fine, then put in a bowl and stir in the cream. Churn in an ice cream machine, then transfer to a tub and freeze.  This may take about 4-6 hours.

Serves 8.