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Posted:  |  Updated: 08/31/12 10:48 AM ET

Rhubarb Recipes Contest: Vote For Your Favorite Dish

With an excitement for spring and a strong love for rhubarb, we set out looking for the best, most delicious rhubarb recipe to honor this time of year. We put a call out to you home cooks to share your favorite rhubarb dish and enter for a chance to win our Kitchen Daily Recipe Showdown (and a really great Wusthof Classic Chai Dao knife).

We got recipes for rhubarb pie (a favorite for sure), rhubarb and ginger jam, and even a roasted strawberry rhubarb cheesecake ice cream (yum!). But now we leave it in your hands. Click through the recipes and vote on your favorite using the star system (five stars for your favorite). Once the top three have been selected, we'll make them in our kitchen to determine an ultimate rhubarb recipe winner.

Click through the slideshow below and cast your vote!

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Roasted Strawberry Rhubarb Cheesecake Ice Cream -- Elle
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This is a creamy ice cream, but like so many homemade (and premium) ice creams, it'll benefit from a few minutes on the counter before you scoop it. The leftover roasted fruit makes a great ice cream topping, by the way. How about over your morning oatmeal? With yogurt! It's also good eaten straight from the container.

Roasted Strawberry Rhubarb Cheesecake Ice Cream
Ingredients:
1 pound rhubarb, cut into 1-1 1/2 inch pieces
1 generous pound of strawberries, tops cut off and halved or quartered if large
zest of one orange
juice of 1/2 an orange
1 tsp vanilla extract (almond would be good here, too!)
3 tbsp brown sugar
16 oz cream cheese, at room temp
3/4-1 cup sugar, depending on how sweet your fruit is
2 tbs lemon juice
1 tsp almond extract
1-1/2 cups of the roasted fruit, mashed up
2 cups half and half
3/4 cups graham cracker crust crumbs, either a homemade crust or store bought (see below)
3/4 cups almond paste, cut into a small dice

Directions:
Start by roasting the fruit. Heat the oven to 350. On a large baking sheet with sides, mix the rhubarb, berries, zest and juice, vanilla and brown sugar. Toss it all together with your hands, and place it in the oven for 20-25 minutes. Remove from the oven, let it cool, and then put it in a container in the fridge to chill completely.

To make the ice cream: Set the graham cracker crust crumbs and the almond paste cubes in the freezer to chill. In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese, sugar (start with the 3/4 cup and add more if it needs it), lemon juice, almond extract, chilled, mashed pureed fruit and the half and half. Get it as smooth as you can, but don't worry if there are some small chunks of cream cheese left.

This makes a bit more than will fit into my ice cream maker, but I managed to squeeze in 3-1/2 cups of the mixture. There was a little left over that you can do what you want with. Like slurp it up with a spoon.

Freeze according to your ice cream maker's directions. In the last few minutes of freezing time, add the graham cracker crust crumbs and almond paste cubes. Finish the freezing process and place it in the freezer to harden up.

* I made the crust on the side of the graham cracker crumbs box. Use your fave.
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Filed by Julie R. Thomson  |