Veg CD DP
Cold Fruit Vegetarian Dessert Ices Gluten
Young Rhubarb, sliced
Place the rhubarb and 100g/4oz of the sugar in a medium sized saucepan,
cover with the water. Cover with a lid and cook
gently for 20 minutes, until very tender.
Drain the rhubarb, reserving the syrup, and place in a food processor and
blend until smooth. Alternatively, pass through a
sieve. Taste for sweetness and if necessary,
do not use all of the remaining sugar.
In a small saucepan, mix together the required amount of the remaining sugar,
the water and the reserved syrup. Cook over a
low heat, without stirring for 3-4 minutes,
keeping an eye on it and not allowing it to colour.
In another bowl, beat the egg yolks until thick and creamy. Drizzle the sugar
syrup in a thin stream onto the egg yolks,
beating constantly, until the mixture is light
and fluffy. Mix in the rhubarb purée.
In another bowl, whip the cream then fold into the purée. Transfer to a
freezer proof plastic box, cover and freeze for
3-5 hours. Remove from the freezer 2-3
times during this period and beat well with a fork.
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