This dessert is perfect for even the chilliest garden party. A strong aromatic bouquet to start, as nutmeg and cinammon pull up the sweetness. Tanginess from the rhubarb and lemon is mellowed by the ice cream. Both tastes fade slowly.
Ingredients
8 cups rhubarb,
chopped and trimmed
6 cups water
1 cup sugar
1 cinammon stick
1 tsp ground nutmeg
1 Tbsp lemon juice
4 scoops vanilla ice cream
Method
- Combine rhubarb, water, sugar, cinammon and nutmeg in a saucepan and bring to a boil.
- Reduce heat to medium and simmer until rhubarb is falling-apart tender, about 20 minutes.
- Strain through cheesecloth.
- Chill in refrigerator at least one hour.
- Stir in lemon juice and additional sugar if necessary. Serve chilled, with ice cream.
Yield 4 servings