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recipe

Poached rhubarb with orange and cardamom and rosemary ice cream

9 July 2013 By Charlotte Pike 2 Comments

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I wanted to share a seasonal dessert I made recently. This ice cream is amazing with all manner of tarts, particularly apple and rhubarb, but, looking for something lighter on this occasion, I decided to poach some fresh, local rhubarb with orange and cardamom to accompany the ice cream. The two were such a good match, but either would be delicious on its own. They make a delicious, easy to make dessert, which can also be prepared in advance.

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Poached rhubarb with orange and cardamom and rosemary ice cream

Well, the rhubarb part isn’t really a recipe. I placed the rhubarb into the pan. Added the zest of a large orange, four heaped tablespoons of cardamom sugar and 3 tablespoons of water. I poached the rhubarb for around 10 minutes over a moderate heat until tender, but not too long as I didn’t want it to fall apart. I decanted it into a bowl and chilled in the fridge before serving.

To make the ice cream. I followed this recipe (or use any simple vanilla custard ice cream recipe) and infuse it with one large, bruised sprig of rosemary. Pass through a metal sieve to ensure there are no needles left in the custard before freezing.

Serve the two together for a seriously delicious dessert.

Filed Under: Baking, Dinner, Recipes Tagged With: Homemade ice cream, poached rhubarb, recipe, rhubarb, rosemary ice cream

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About Charlotte

Charlotte Pike is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is the current Chair of the Guild of Food Writers and is a member of the Slow Food Chef Alliance and Les Dames d'Escoffier.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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