This is perhaps the ultimate culmination of all of my current obsessions.
Ice cream. Rhubarb. Rasbperries.
What more could you ask for?
Maybe some crunchy brown sugar-butter laced oatmeal.
It’s like the ice cream version of my raspberry rhubarb crisp.
It turns out that this particular crisp gets a lot of attention on my blog – so I must not be the only one who thinks that raspberries and rhubarb are a match made in heaven. And well, given my current craze, it’s not surprising that I made an ice cream out of it. I decided to first roast the rhubarb with some lemon and a vanilla bean to really intensify the flavors. Then there was a last minute decision to add oatmeal clusters…
I am so glad that I followed my instincts.
It’s maybe my favorite ice cream yet.
Roasted Rhu-berry Crunch Ice Creammakes about 1 quart ********** 2/3 lb rhubarb, chopped in 2 inch pieces
3/4 cup sugar
juice from one lemon
one vanilla bean
2 cups fresh raspberries
1 tablespoon vodka
1 cup heavy cream
1 cup whole milk1 cup oats and honey granola
2 tablespoon brown sugar
1/4 teaspoon cinnamon
2 tablespoon butter **********
In a small baking dish, place cut rhubarb in a single layer. Sprinkle with sugar and lemon juice. Split vanilla bean, extract the seeds and place seeds and bean in baking dish. Bake at 375º for about 25 minutes. Add raspberries and bake for 5 minutes more.
Transfer to a blender, add vodka and puree until smooth. Run mixture through a mesh strainer to collect raspberry seeds.
Stir in the cream and the milk. Chill thoroughly.
Freeze in your ice cream maker.
While the ice cream is churning, mix granola, brown sugar, cinnamon and butter. Spread out on shallow pan and bake at 300º for about 20 minutes, stirring occasionally. Mix into the churned ice cream before storing in the freezer.
Favorite ice cream yet.