With so many rhubarbs in the garden, I decided to use them for something delicious. This ice cream cake is liked by both young and old and the vanilla adds a mildness to the natural sourness/acid from the rhubarbs.
100 g almonds
2 egg whites (2 tbsp. or 80 g)
150 g powdered sugar
The ice cream
500 g rhubarb stalks
190 g cane sugar
1/2 a vanilla bean (scrape the caviar out with a knife)
1 tbsp. water
Chop the almonds coarsely. Beat the egg whites stiff with the powdered sugar and gently fold the almonds into the egg whites sugar mixture. Pour it into a round baking dish and bake it for 25 min. at 175º C. Gently take it out of the oven a let it cool of.
Cut the rhubarb stalks into 2 cm pieces and put them into a pot with sugar, water and vanilla caviar. Slowly heat to cooking point and let it simmer at low temperature until the rhubarb is tender. Cool off.
Blend the rhubarb to a purée and put into the freezer until it is almost sorbet like (3-4 hours).
Whip the cream, take the rhubarb purée out of the frezzer, stir it and fold the purée into the whipped cream.
Distribute the ice cream evenly on the cake bottom and freeze the ice cream cake for at least 6 hours.
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