Baked rhubarb with ... meringue and ice cream

I absolutely love fruity ice creams.
I am very lucky to have an ice cream maker.
It was bought as a gift from my hubby after an accident
as a thank you for nursing him.
As if I wouldn't have!

We are also lucky to have an almost continuous supply of fruit from the allotment. 

My fruit ice creams are usually seasonal treats unless I delve into the freezer for frozen stock.

A current favourite is rhubarb and custard.

This year we have been eating it with ginger meringues and lots of baked rhubarb and pan juices.

Lush!

Rhubarb Ice cream

5 egg yolks

250ml whole milk

250ml double cream

1 tsp vanilla extract

75g soft brown or caster sugar

250g chilled cooked rhubarb pureed until smooth

• Warm the milk and vanilla extract over a medium heat
• Whisk the egg yolks and sugar until pale, fluffy and thickened
• Slowly stir the warmed milk through the egg mix
• Transfer back to the pan
• Heat gently over a low heat until the custard begins to thicken. Do not let it boil or the mixture will curdle and separate
• Transfer to a bowl or jug 
• Allow to cool then chill in the fridge
• If churning stir through the cream, add the pureed rhubarb then churn until firm. Freeze
• Alternatively if not churning  whip the cream until bouncy not stiff and fold through the custard and puree. Transfer to a container with a lid. Put in the freezer and give the mix a stir after 30 mins to distribute the ice crystals. Repeat until set.
• Remove from the freezer 20 mins before eating (unless made within few hours)
  

Ginger Meringues

5 egg whites

250g white caster sugar

2 tsp finely grated fresh root ginger dried on a towel/tissue 

Pre heat the oven to 100 C Fan

• Whisk the egg whites in a large bowl until stiff
• Slowly add the sugar 1 tbsp at a time and whisk with each addition until well incorporated (5 mins+) and stiff and glossy
• Fold through the ginger
• Spoon the mix into ten dollops onto two baking trays. Create a crater indentation with the spoon for the rhubarb and ice cream to sit
• Bake for 80-90 minutes until crispy this will allow for a little bit of a soft centre
• Turn of the oven and leave them to cool inside with the door ajar

The leftover meringues and rhubarb make a great mess.
Whip the cream to soft peaks and fold through orange zest or maybe honey and cinnamon. Layer with broken meringues and rhubarb.
Yum!

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