Rhubarb is a relative of buckwheat. Botanically speaking, rhubarb is considered a vegetable, but it’s most often treated as a fruit — though it’s rarely eaten raw… until now! Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs some sort of sweetener to balance out the acidity.
When selecting rhubarb look for fresh stalks are flat, not curled or limp. If possible, select stalks that have been pulled from the plant, not cut. Pulled stalks dry out less rapidly. Don’t get caught up in size. It isn’t an indicator of tenderness. Instead aim for rhubarb that has a deep red color as it is sweeter and richer.
Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. But before you do, cut off and discard any leaves and rinse. Some people like to peel the skin before preparation but this is not necessary. Remember to cook only in non-aluminum pots, this is due to the acidic nature of rhubarb.
Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate. This toxin, plus another toxin also found in the leaves, has been reported to cause poisoning when large quantities of raw or cooked leaves are ingested.
Place the cashews in a glass bowl, along with 4 cups of water.
Soak for at least 2 hours.
The soaking process will help reduce phytic acid, which will aid in digestion.
The soaking also softens the cashews so they blend nice and creamy.
After the cashews are through soaking, drain and rinse.
If you make your own coconut milk/cream… add the least of amount of liquid to it so you get a heavy cream. If you use the canned, use full-fat.
In a high-powered blender combine the coconut cream, strawberries, maple syrup, stevia, salt, and cashews. Blend until creamy.
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
Add the Rustic Rhubarb Sauce and pulse in. If you don’t want chunks of rhubarb, blend till creamy.
Place the blender carafe in the freezer for 1 hour to chill.
Pour the batter into the ice cream machine and follow the manufactures instructions.
To serve, allow the ice cream to soften at room temperature for about 15 minutes. I topped mine with a little extra rhubarb. :)
Freezing Suggestions for Ice Cream:
Use ice cream machine. Follow manufactures directions.
Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
Pour ice cream into a freezer safe container and stir occasionally as it freezes.
Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
For more tips on making raw ice cream, click (here).