As the
farmers market in the Cedar Valley flourishes the dining services team lead by
Sr. Executive Chef Randy Husted continues to try and provide residents with the
most fresh and locally owned and grown produce. Husted has done a phenomenal
job working with growers in the area to get fresh produce that is in season to
prepare dishes full of color and flavor. Rhubarb being a great in season treat
this time of year has yielded a number of different dishes including the one
shown below. Rhubarb ice cream was a huge hit for residents and guests at an
event last week! It is tart yet deliciously sweet treat that can really quench
your ice cream fix for the day! Paired with a strawberry rhubarb tart, this ice
cream was talked about long into the afternoon and evening from everyone who
attended. Hats off to the dining services team in creating yet another dish
with this main ingredient. Enjoy this recipe made from locally grown farmers
in the Cedar Valley!
Rhubarb
Ice Cream
Yield: 4
gallons
Ingredients:
Farmers
Market Rhubarb, diced 3.5 gallons
Sugar 1
gallon
Locally
sourced heavy cream 0.5 gallons
Directions:
Toss
rhubarb with sugar and bake at 300 degrees for 45 minutes until very tender.
Let cool for 30 minutes. In food processor, batch process until smooth with
few strands or lumps. Whip the heavy cream to firm peaks. Fold mixture
together gently. Freeze for 2 hours folding every 30 minutes. Freeze
overnight.