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rosemary ice cream

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 a member (and former Chair) of the Guild of Food Writers and is a member of the Slow Food Chef Alliance.

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

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