Rhubarb Ice-Cream

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By Nigella Lawson

Published 1998

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I can’t pretend this is the easy option. If you want to make something simple, cook the rhubarb as below, but just stir it into some whipped double cream and make fool instead.

If you’ve got vanilla sugar, then use that, otherwise you can add a vanilla pod, halved lengthways, to the rhubarb as you cook it or just stir in a teaspoon or so of best vanilla extract before you freeze the rhubarb–cream–custard mix. And if you’re using summer rhubarb, which won’t make the perfect blush-pin