Fabulous Rhubarb Meringue Ice Cream |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another great rhubarb recipe that I found in the March/April edition of the Morrisons magazine! Time to make doesn't include cooling or freezing time. Ingredients:
450 g rhubarb, cut into 5cm lengths |
125 g caster sugar |
450 g mascarpone |
200 ml custard |
1 orange, juice and zest of, grated |
2 meringue nests, crushed |
Directions:
1. Put the rhubarb in a pan with the sugar & heat gently, stirring occasionally until the sugar is dissolved. Increase the heat to a simmer & cook for 5-6 minutes, until the rhubarb is tender. Remove from the heat & allow to cool.
2. Put the mascarpone in a bowl & beat in the custard, orange rind & juice until smooth. Fold in the rhubarb & meringue nests until just combined.
3. Spoon the mixture into a rgid freezer container & cover. Freeze for 1-2 hours, until the mixture starts to harden around the edges & then beat well with a fork to break up the ice crystals.
4. Returen to the freezer & repeat this process once more. Finally, freeze for 2-3 hours until firm. Remove the ice cream from the freezer around 20 mins before serving.
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