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Raw Strawberry Rhubarb Ice Cream

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Strawberry-Rhubarb-Ice-Cream101

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.

WARNING
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.

Ingredients: yields 7 1/2  cups batter

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Preparation:

  1. 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.
  2. In a high-powered blender combine the coconut cream, strawberries, maple syrup, stevia, salt, and cashews.  Blend until creamy.  Depending on the blender this can take 1-5 minutes.  Make sure that you don’t feel any grit in the batter when you rub it between two fingers.
  3. Add the Rustic Rhubarb Sauce and pulse in.  If you don’t want chunks of rhubarb, blend till creamy.
  4. Place the  blender carafe in the freezer for 1 hour to chill.
  5. Pour the batter into the ice cream machine and follow the manufactures instructions.
  6. 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:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popcycle molds or 3 oz Dixie cups with a popcycle stick inserted.
  3. Freeze the ice cream in ice cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
  4. Pour ice cream into a freezer safe container and stir occasionally as it freezes. This can take several hours.
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11 thoughts on “Raw Strawberry Rhubarb Ice Cream

  1. Barb Powers says:

    This sounds so delicious! Thanks for sharing!

  2. Gloria says:

    Have made this recipe twice in the last week. Beyond fabulous! Thanks!

    • amie-sue says:

      That is terrific Gloria. I am so happy to hear that you have been enjoying it. Have a blessed evening, amie sue

      • Gloria says:

        I’m curious….why the 1/2 tsp of Stevia with all that maple syrup in there? I haven’t tried eliminating it yet but am curious about your reason for adding it. Thanks.

        • amie-sue says:

          Hi Gloria,

          The level of sweetness in a recipe is a personal thing. When I add stevia on top of other sweetener it is used to just elevate it a notch without having to add more regular sweeteners. Does that make sense? Have a wonderful Friday, amie sue

          • Gloria says:

            Made this again yesterday (DH turns outside out thinking about it. LOL) Was out of honey so just added a touch more maple syrup and it came out fine.

  3. Lou says:

    I have a few questions before making this, is honey just as good as maple syrup for the recipe? Also how much is 22Oz in cups for the coconut cream. I am thinking of making this in the next week but maybe halving the recipe to start. Do you have any tips for this? Also I only have powdered stevia, how much of this would I put in the mixture? Look delish, can’t wait to try it. I made your vanilla bean coco custard and it was too good! YUM!

    • amie-sue says:

      Hello Lou,

      Let’s see if I can help with your questions. :)

      Q ~ Is honey just as good as maple syrup for the recipe?
      A ~ Yes, raw honey would good… use the same measurement and increase if you need to. I find honey sweeter than maple syrup but then, those are my taste buds. Create it to fit yours. :)

      Q ~ Also how much is 22Oz in cups for the coconut cream.
      A ~ 2 3/4 cups

      Q ~ I am thinking of making this in the next week but maybe halving the recipe to start. Do you have any tips for this?
      A ~ To cut it in half I would literally halve each ingredient. Should be just fine.

      Q ~ Also I only have powdered stevia, how much of this would I put in the mixture?
      A ~ To my knowledge 1/2 tsp of liquid stevia is about 1/4 tsp in powder. Start there and see how it tastes. I don’t like using the powder form that much so I don’t have a huge amount of experience using it in the ice cream recipes.

      I hope this helped! Have a blessed evening, amie sue

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