To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Ice Cream fruits
Date: Sat, 6 May 2006 19:38:26 -0700
I wrote down the recipe as I was preparing it many years back. It was cut
from whatever article/cookbook I was writing at the time, because rhubarb is
just a hard sell, as good as it is. I did see that old handwritten recipe
file last week, and if it surfaces again I will definitely post the recipe.
My taste-testers loved it.
That one calls for some corn syrup, but I would use honey or golden syrup.
Although in my earlier post I speculated that replacing some of the rhubarb
with strawberry would work well, what I know worked very well was to serve
small scoops of both strawberry and rhubarb ice creams/gelatos/sherbets
together in the same bowl. If you're feeling fancy, drizzles of thick
balsamic vinegar reduction and/or black currant syrup would pretty it up and
add still more flavors, and a candied mint leaf makes a cool garnish.
Sorry I don't have the recipe handy - I never typed it onto the hard drive.
I never make the exact same thing twice, and most things I cook are
committed to ephemery...
Stephen
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Doreen Howard
Sent: Saturday, May 06, 2006 7:22 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Ice Cream fruits
Stephen Sadler wrote:
> I've made a rhubarb gelato that was terrific; no strawberry at all. I
> think
> it would taste good with a little strawberry, but, as you found, the
> rhubarb
> ratio needs to be high.