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Gather the ingredients. In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely. Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.

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1. Put rhubarb chunks, sugar and water into a saucepan. Simmer it on a low heat for approximately 10 minutes (stirring from time to time) until rhubarb gets soft and mushy and all the sugar dissolves. 2. Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside to cool.

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Add rhubarb, strawberries, if using, sugar and water to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Set aside and let cool completely to room temperature. In a large bowl, whip heavy cream in a chilled bowl using an electric hand mixer.

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Remove the metal bowl from the freezer and add the chilled buttermilk. Strain the custard into the buttermilk, and whisk together. Whisk in the vanilla. Chill until cold, stirring occasionally, about 2 hours. Meanwhile, prepare the rhubarb compote. Combine rhubarb, sugar, honey, water and vanilla in a large saucepan.

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Using the hand mixer, mix on low for a few seconds until fully combined. Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined. Pour the ice cream mixture in the bottom of a 9"x5" loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.

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Remove from heat and let it cool. Then, with a blender, food processor or stick blender, puree rhubarb until smooth. Place in refrigerator to get cold for about 15 minutes. In a mixing bowl, beat cream until stiff peaks form. Stir lemon into rhubarb puree, then, fold into the whipped cream. Place in freezer safe bowl and cover.

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Directions. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour. Fold in whipped cream.

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Strain the mixture through a sieve, stir in the vanilla, and let cool. Chill until cold. Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.

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Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold. Stir lemon juice into rhubarb.

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Place a bowl and whipper for the whipped cream in the freezer to chill. In a small pot add the rhubarb and sugar. Cook for about 10 min. simmering or until rhubarb falls apart and is very soft. Set aside to cool completely. When rhubarb is cooled, in a large bowl, whisk together the condensed milk, vanilla, and salt.

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Instructions. Preheat the oven to 375°F (190°C) Make the crumble by rubbing the flour, butter and brown sugar together until it forms pea-like crumbs, then put onto a baking sheet. Set aside. Wash the rhubarb and cut into bite sized pieces and put into a shallow baking dish along with the lemon juice and sugar; mix well.

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Transfer the contents of the pot to a blender and start on the ice cream base. Temper heated heavy cream and milk into a mixture of egg yolks and sugar. Return to the saucepan and heat on low until the temperature of the custard reached 160 degrees. Pour the custard into the blender with the rhubarb and pulse to combine.

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1 1/2 pounds rhubarb. Combine the rhubarb juice and cream in a small saucepan. Heat the mixture over medium high heat until scalding hot. 12 oz heavy cream. While the cream heats up, whisk together the yolks and sugar in a small bowl. 6 egg yolks, 8 oz granulated sugar.

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Step 1. In a heavy-bottomed pot over medium heat, whisk together the milk, ¾ cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer. Step 2.

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In a small bowl, combine cornstarch and ¼ cup of the milk, whisking with a fork to create a slurry, then set aside. In a large saucepan, combine the cream, milk, sugar, corn syrup, and salt over medium-high heat. Bring to a boil and cook for 4 minutes, watching carefully to be sure the mixture doesn't boil over.

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Preheat the oven to 400°F. Line a baking sheet with parchment and place the rhubarb pieces on the parchment. Generously drizzle the rhubarb with honey. Roast for 12-15 minutes, until the rhubarb has softened and browned. Remove from the oven and allow the rhubarb to cool a bit while the ice cream finishes churning.