Yay! Rhubarb is in season, finally. I was waiting for it.. just as I’m waiting now for my cherries, blueberries and raspberries. I have them all on my garden, how amazing is that? I can see them grow and figure out what to do with them. Last weekend we also bought a nectarine tree! I have to say I loved the pink flowers at it, but I also can’t wait to see those beautiful fruits growing. And I know already what to make with them. Seeing your own vegetables and fruit growing is really something special.
I didn’t grew up in a family with green fingers. We had a big yard and a lot of flowers and plants, but not a vegetable garden or something like that. I started produce my own products three years ago. They gave away little boxes with seeds in it (meant for childeren) so they could learn how to gardening themselfs. I think I was the most fanatical collector of those things. I could control myself to not stand next to the childeren at the exit of super market, begging for more boxes. I wanted to have them all! I was obsessed and loved it when I saw a green spot coming through the earth. I could watch it the whole day! Three years ago I lived at a apartment, so I couldn’t do much with the plants. But now I’m living in a house with a large garden, so there are plants everywhere now! Last year we had so many zucchini’s that I made 10 litres soup of it. Next year I have to try to produce my own rhubarb.. I’m now a bit late with it, but next year I will try!
Do you have your own garden? And what’s in it? I’m so curious!
This ice cream is really good! I love the combination of strawberry, rhubarb and basil. Hope you will like it too!
Strawberry ice cream with roasted rhubarb and basil
Ingredients
- 250 g strawberries (fresh or frozen)
- 300 g rhubarb, cut into 2 cm chunks
- 25 ml water
- 70 g granulated sugar
- 300 ml whipping cream
- 150 ml full fat milk
- 1 tl vanilla extract
- 2 el sugar
- 2 el grenadine
- 1 el fresh basil, finely chopped
Instructions
- Preheat oven to 180°C/360°F. Place the rhubarb in a roasting tray. Sprinkle with sugar and drizzle over the grenadine. Cook for 15-20 minutes, until just soft. Leave to cool.
- Cut strawberries in half and put together with water and sugar in a small saucepan. Bring to boil and let boil for 10-15 minutes. Cool down and puree.
- Whisk whipping cream till soft peaks. Stir in milk, vanille extract, basil and strawberry puree. Let cool completly into the fridge.
- Pour in the ice machine and let it run until your ice cream is almost ready. Add rhubarb and let run shortly. Put in freezer for at least 2 hours before serving.
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Aardbeienijs met geroosterde rabarber en basilicum
Ingrediënten
- 250 g aardbeien (vers of uit de vriezer en ontdooid)
- 300 g rabarber, in stukjes van 2 cm gesneden
- 25 ml water
- 70 g kristalsuiker
- 300 ml slagroom
- 150 ml melk
- 1 tl vanille extract
- 2 el suiker
- 2 el grenadine
- 1 el verse basilicum, fijn gesneden
Bereiding
- Verwarm de oven voor op 180°C. Leg de rabarber op een bakplaat, bestrooi met de 2 el suiker en besprenkel met de grenadine. Bak 15-20 minuten in te oven of tot de rabarber zacht is. Laat afkoelen.
- Snijd de aarbeien door de helft en doe ze met het water en de suiker in een pan. Breng aan de kook en laat 10-15 minuten pruttelen tot ze zacht zijn. Laat afkoelen en pureer.
- Klop de slagroom tot zachte pieken. Meng voorzichtig de melk, vanille extract, basilicum en de aardbeien puree door de slagroom. Laat het mengsel in de koelkast goed koud worden.
- Doe het mengsel in de ijsmachine en laat de machine draaien tot het ijs bijna klaar is. Voeg de rabarber toe en laat het ijs nog even draaien.
- Schep het ijs in een kom en zet in de vriezer.
