I wanted to share a seasonal dessert I made recently. This ice cream is amazing with all manner of tarts, particularly apple and rhubarb, but, looking for something lighter on this occasion, I decided to poach some fresh, local rhubarb with orange and cardamom to accompany the ice cream. The two were such a good match, but either would be delicious on its own. They make a delicious, easy to make dessert, which can also be prepared in advance.
Poached rhubarb with orange and cardamom and rosemary ice cream
Well, the rhubarb part isn’t really a recipe. I placed the rhubarb into the pan. Added the zest of a large orange, four heaped tablespoons of cardamom sugar and 3 tablespoons of water. I poached the rhubarb for around 10 minutes over a moderate heat until tender, but not too long as I didn’t want it to fall apart. I decanted it into a bowl and chilled in the fridge before serving.
To make the ice cream. I followed this recipe (or use any simple vanilla custard ice cream recipe) and infuse it with one large, bruised sprig of rosemary. Pass through a metal sieve to ensure there are no needles left in the custard before freezing.
Serve the two together for a seriously delicious dessert.
