Description
Sarah Schiffman introduces a few stalks of rhubarb to a good friend from Italy
Ingredients
Scale
- 4–5 medium stalks fresh rhubarb, chopped into medium pieces
- 1/2 cup (100g) sugar, plus extra to taste
- 2 tablespoons fresh orange or lemon juice
- 1 teaspoon fresh orange or lemon zest
) Mascarpone Ice Cream
- 1 cup (240 mL) whole milk
- 3/4 cup (150g) sugar
- Pinch of salt
- 5 large egg yolks
- 1 cup (8 oz) mascarpone
Instructions
- Combine all ingredients in a heavy medium saucepan and stir to combine. Bring mixture to a boil and continue stirring until sugar dissolves. Reduce heat to medium-low and simmer until rhubarb is very soft and beginning to fall apart, stirring occasionally. This should take about 20 minutes. Taste and add additional sugar depending on desired tartness. Serve warm, or refrigerate uncovered until cold. Once compote is completely cooled it can be stored, tightly covered, in the refrigerator for up to two days.
- (!) Mascarpone Ice Cream
- Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
- Combine the milk, sugar, and salt in a medium saucepan and warm over medium heat. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof plastic spatula, making sure you scrape the bottom as you stir. When the mixture has thickened enough to coat the spatula, pour the custard through the prepared strainer and stir to cool over an ice bath. Chill thoroughly in the refrigerator.
- Once cool, whisk in the mascarpone completely until there are no clumps. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Serve with rhubarb compote.
- Prep Time: 25 mins
- Cook Time: 55 mins