Pink Rhubarb Ice Cream

Pink Rhubarb Ice Cream | Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

This is not a good year for rhubarb, or at least it isn’t for mine, I’m not sure about anyone else’s. Sadly, this year’s crop is pathetically tiny. I planted my rhubarb several years ago, and was always too afraid to use it, because I wasn’t sure how to properly cut it. Then my brother and I took the time to do some research one day when he was visiting, and found that harvesting rhubarb is really quite simple. I wrote about it HERE, so I won’t bore you with all of the details again. The last thing I want to do is put y’all to sleep.

Since my brother passed away, rhubarb has come to mean something completely different to me. Before it was just something to toss together with some strawberries because it was there and it needed to be used. Now it is a memory of an experience I had with my brother, that didn’t end with either of us bleeding, screaming bloody murder, or not talking to one another for days because someone’s blankey had to be knotted back together yet again.

Rhubarb is now something I cry over as I carefully chop it off at the base, being careful to discard the leaves so that no critters accidentally become poisoned. Every stalk I harvest reminds me of my brother, and how he spent the time to help me do something the right way, even though he had no idea what the right way was. He used the occasion to learn with me, so that we could both benefit from the experience.

I’m pretty sure that if Matt were here, he would have loved trying this ice cream. Sure he would have stuck his nose up at it’s pink coloring, but he wouldn’t have let that stop him from slowly eating the entire bowl, after he let is get super melty of course. You see, even though he and I were so similar in many ways, there were still so many other ways we could be totally opposite. I will always be the girl who dreams of eating her ice cream in a freezer, while he was the boy who had to let his ice cream sit for 20 minutes before it was safe to eat. I miss my Big Bubba so much, even if he didn’t know how to eat ice cream and he destroyed my beloved blankey beyond all recognition.

Pink Rhubarb Ice Cream | Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 1/2 Cup Finely Diced Rhubarb
  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1/2 Teaspoon Sea Salt
  • 1 Cup Milk
  • 2 Cups Heavy Whipping Cream
  • 1 Tablespoon Vanilla
  • Pink or Red Food Coloring

Pink Rhubarb Ice Cream | Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Combine the rhubarb, sugar, water, and sea salt in a medium non-stick saucepan.
  2. Cook on high heat for 12 minutes, stirring often.
  3. Turn the heat off, and slowly whisk in the milk, followed by the heavy cream and the vanilla.
  4. Add the food coloring a little bit at a time, until you reach the shade of pink you desire.
  5. Pour the liquid into a bowl, cover with plastic wrap, and then refrigerate overnight.
  6. Pour the mixture into an ice cream maker and churn for 30 minutes.

Pink Rhubarb Ice Cream | Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • If using rhubarb from your garden, make sure to discard the leaves because they are poisonous.
  • If you are buying rhubarb at your local market, you will only need two regular size stalks for this recipe.
  • I used bright pink gel food coloring in this recipe. A little food coloring goes a long way, so just add a little dot at a time.
  • Refrigerate the ice cream mixture overnight in a glass oven-safe bowl; the food coloring will discolor a plastic bowl.
  • After you churn the ice cream, place it in a freezer safe container, and then let it freeze for at least 12 to 24 hours before serving.

Pink Rhubarb Ice Cream | Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Serve topped with Grape Nuts or Granola
  • Double the amount of rhubarb in this recipe if you prefer tangy ice cream.

Pink Rhubarb Ice Cream

Pink Rhubarb Ice Cream

Ingredients:

  • 1/2 Cup Finely Diced Rhubarb
  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1/2 Teaspoon Sea Salt
  • 1 Cup Milk
  • 2 Cups Heavy Whipping Cream
  • 1 Tablespoon Vanilla
  • Pink or Red Food Coloring

Directions:

  1. Combine the rhubarb, sugar, water, and sea salt in a medium non-stick saucepan.
  2. Cook on high heat for 12 minutes, stirring often.
  3. Turn the heat off, and slowly whisk in the milk, followed by the heavy cream and the vanilla.
  4. Add the food coloring a little bit at a time, until you reach the shade of pink you desire.
  5. Pour the liquid into a bowl, cover with plastic wrap, and then refrigerate overnight.
  6. Pour the mixture into an ice cream maker and churn for 30 minutes.
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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.




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  • I loved reading about your memories with your brother and how you thought of him while making this recipe. Coming from a family that’s pretty obsessed with food, I’m definitely reminded of certain family members as I make old favorite recipes. This ice cream sounds delicious and looks beautiful! Thanks for sharing.

    • Colleen Delawder

      Thanks Arielle…foods based on memories are the best!

  • spiceinthecity

    What a lovely post! Loved reading about your memories of your brother. The icecream looks simply beautiful!!

    • Colleen Delawder

      Thank you so much! Glad you enjoyed reading.

  • Debbie Spivey

    Can I order a half gallon?
    Glad to see you joined in Fiesta Friday! 🙂

    • Colleen Delawder

      I’m glad I finished this post in time to join. This has been one hectic week!

  • Oh my gosh, how lovely does this look and such a heartfelt and personal memory. My sis-in-law passed away recently from cancer and I know how small things can trigger the strongest and most profound memories, thank you for sharing. And the recipe….In love with everything about it including your pictures – so beautiful! I will be trying this and reporting back – thanks for linking up on #foodieFriDIY! Have a fabulous weekend!!!

    • Colleen Delawder

      I’m so sorry to hear about your sister-in-law. It’s so weird what makes us think of the people we’ve lost! I’m looking forward to seeing the other recipes on #foodieFriDIY!

  • This looks so yummy! I had no idea the leaves were poisonous! Thanks for sharing.

    • Colleen Delawder

      I’m glad you learned something from it. Usually when you buy rhubarb in the market it has no leaves for this reason.

  • Life Diet Health

    Speechless! Your photos have captured the ice cream superbly. I was drawn in by the ‘pink rhubarb’ as it’s not often you find any rhubarb recipes…I actually checked my rhubarb this morning and it’s doing well so I might have to try a dairy free version of this. As a side note, did you know that the rhubarb leaves when steeped in water for a few days make a fantastic cheap organic weed-killer? My Dad always used to make it in buckets. Thank you so much for sharing at Fiesta Friday this week.

    • Colleen Delawder

      That’s good to know. Maybe I’ll have to tell B.O.B. Bob to make some homemade weed killer! And I agree with you, it’s hard to find rhubarb recipes…especially ones that don’t include strawberries!

  • That is SUCH a gorgeous ice cream! And I bet it tastes amazing, too!

    • Colleen Delawder

      Thanks Liz, and you are right. I can’t keep myself from eating it!

  • Michelle

    This ice cream looks delicious, and I just love the colour. Also, I’m totally in love with those spoons, where did you get them?!
    And thank you for sharing the lovely memory with your brother, it always seems to be the seemingly insignificant things at the time that stick with us the most when we lose people we love.

    • Colleen Delawder

      Thanks for your kind words Michelle and you can find the spoons at Crosby & Taylor. They are a made in the USA small business that makes amazing kitchen pewter items. I love everything they make!

  • Judi Graber

    The color of your ice cream is what attracted my attention. I am not a big rhubarb fan but i bet the ice cream was delicious.

    • Colleen Delawder

      Even if you are not a rhubarb fan, you will love this ice cream…it lends a subtle tang,

  • Not only do I love that you used Depression glass so elegantly in your gorgeous photos, but that ice cream sounds to.die.for!! Love it!

    • Colleen Delawder

      Thanks Christie. I love Depression glass and have a small collection of it. I seriously collect a yellow pattern whenever I can find it…I’m always on the lookout while on vacation looking through antique shops. These pink pieces were inherited from my Great Aunt Margaret.