Raspberry Rhubarb Ice Cream

This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required! 

I’ve mentioned here before about the delicious. magazine group I belong to, a disparate group of women, brought together on What’s App by one of the delicious. team, who have now become firm friends. 

And like many friends, we lead each other into temptation! Cookbooks are a particular weakness many of us share and when one of our number mentioned that she makes ice cream all the time from a vintage book she owns, we all scurried to find a copy online to order. 

Of course, this then required the creation of yet another What’s App group called Ice Maidens where we share photos of our ice cream. I fully expect that group to ramp up production as the weather heats up! Watch this space if you love no-churn ice cream.

Raspberry Rhubarb Ice Cream

This is mash up of two recipes from the vintage cookbook Ices Galore by Helge Rubinstein and Sheila Bush. If you love easy ice creams, sorbets, etc. that do not need an ice cream maker to create, look for a copy of this book online. It’s a small paperback packed with great frozen treats.

Ingredients

312g or 11 oz rhubarb, trimmed

1 cup or 225g sugar

5 1/2 oz or 156g raspberries

1 cup or 240ml double or whipping cream

1/4 teaspoon cream of tartar

Optional: 2 tablespoons gin infused with strawberry

Method

Cut the trimmed rhubarb into 1 in or 2 cm pieces.

In a pot with a lid, cook the rhubarb down with the sugar until it is soft, stirring occasionally. Do not add any water. Depending on your rhubarb, this should take about 20-25 minutes.

Remove the lid and set the rhubarb aside to cool. 

Puree the raspberries and push them through a mesh sieve. Discard the seeds.

Add the raspberries to the rhubarb. Stir well. 

Once the rhubarb and raspberry are cool, stir in the strawberry infused gin, if using, 

Whip the cream to soft peaks, sprinkling in the cream of tartar as you go. The cream of tartar helps stabilize the cream.

Gently fold the fruit through the whipped cream. 

Put it in the freezer for 3-4 hours or until it’s beginning to set. 

When the mixture is beginning to set, beat well. 

Transfer to a freezer safe container with a lid and replace in freezer.

 

Freeze till completely set. 

Remove from the freezer shortly before serving. 

Scoop to serve.

Enjoy! 

I'm a little late joining the group but this is the10th edition of the 2024 Alphabet Challenge, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

• Sneha’s Recipe: Instant White Dhokla
• Mayuri’s Jikoni: Iceberg Wedge Salad
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup
• Jolene’s Recipe Journal: Italian Beef Sandwiches
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream
• Karen’s Kitchen Stories: Italian Pane di Genzano
• Magical Ingredients: Instant Aloo Paratha
• Palatable Pastime: Indonesian Bami Goreng
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggplant Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts

I: Raspberry Rhubarb Ice Cream - today's post! 

Pin this Raspberry Rhubarb Ice Cream! 

.

Icelandic Happy Marriage Cake - Hjónabandssæla

Icelandic Happy Marriage Cake is traditionally made with a rhubarb jam filling – purists take note – everyone else can use their favorite jam in the middle. 

It seems like there are as many recipes for Happy Marriage Cake as there are happy marriages but the three ingredients they all seem to include are sugar, butter and oats. They also pretty much agree on how the bottom is pressed or smoothed into the pan. After that, it’s a big free-for-all. 

Some recipes want you to crumble the balance of the “cake” on top of the rhubarb. Others suggest you try to spread it (impossible!) or even roll it into thin sausages to be put on top lattice-like before baking. I wish I could tell you my source for this pat-the-dough method but I saved this recipe ages ago and didn’t save the link. 

The origins of this recipe are likewise fraught. Some say it is from the 1950s. Others claim their grandmothers and their mothers before them made this. One blogger said the only proper time to eat/serve Happy Marriage Cake is at a wedding reception while another claimed that it got its name because it is an inexpensive treat a newlywed wife can make her husband the day after.

Here’s what I can tell you. It’s buttery. It's oaty. Love the rhubarb in the middle. It’s good! 

Icelandic Happy Marriage Cake - Hjónabandssæla

You can use store-bought jam in place of the rhubarb but choose something with a bit of sharpness. If your jam is quite thick, consider loosening it with the addition of some lemon or lime juice. This is not meant to be super sweet but a just right blend of sweet and tart. I used frozen rhubarb since fresh is ridiculously expensive where I am right now. Check your supermarket's frozen section. You might be as pleasantly surprised as I was by how affordable rhubarb can be. 

Ingredients

For the rhubarb jam:

3 cups or 325g chopped fresh or frozen rhubarb

1/4 cup or 50g granulated sugar

1 teaspoon vanilla extract

For the cake:

1 3/4 cups or 158g rolled oats

1 3/4 cups or 220g all-purpose flour

1/2 cup or 100g granulated sugar

1 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup + 2 tablespoons or 200g butter, softened

2 eggs, lightly beaten

1 cup or 240ml rhubarb jam

For serving: cream or vanilla ice cream, for serving (optional)

Method

First we’ll make the rhubarb jam, which is very much like a very thick rhubarb sauce. Combine the rhubarb, sugar, and vanilla in a medium pot. 

Cook over medium heat, stirring occasionally, until rhubarb has completely broken down and thickened, about 25 minutes. If you can pull a spoon through it and it doesn't run back together, you are good to go. 

Remove the jam from the heat and cool completely.

Preheat your oven to 400°F or 200°C. 

To make the cake dough: Combine the oats, flour, sugar, and baking soda in a large bowl.  

Mix in the softened butter until evenly incorporated.

Add the beaten eggs and mix until a stiff dough forms.

Lightly grease a 9 x 9 in or 23 x 23cm baking pan. Line it with baking parchment. You can skip the greasing step if you'd like but I find just a little butter helps keep the baking parchment in place. 

Evenly press about 2/3 of the dough into the prepared dish. My dough weighed 776g (27 oz by weight) so I used 517g (18 oz by weight) for the bottom. 

Spread with the rhubarb jam. 

Using the remaining 1/3 of dough, dampen your hands with water and take a small piece of dough and flatten it between your hands. Place the piece of flattened dough on top of rhubarb.  

Continue in this manner, using smaller pieces of flattened dough to fill in the gaps between the larger pieces, until the rhubarb is almost completely covered.

Bake for 20 minutes, or until the top of the cake is lightly browned.

Cool on wire rack. 

Cut into squares to serve.

Serve with cream or vanilla ice cream, if desired.

Enjoy!

Today my fellow Baking Bloggers are all sharing recipes made with oats. Check them out below! Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
• Buttermilk Oat Flour Pancakes by The Redhead Baker
• Cherry Rhubarb Crisp by Palatable Pastime
• Chewy Oatmeal Cookies by Making Miracles
• Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
• Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
• Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
• White Chocolate Chunk Oats Cookies by Sneha’s Recipe

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin this Icelandic Happy Marriage Cake 

- Hjónabandssæla!

 . 

Roasted Rhubarb Upside Down Cake #BundtBakers

Orange almond cake batter is spooned onto sweet roasted rhubarb and baked to golden perfection for a beautiful dessert your whole family will adore. Drizzled with the sticky rhubarb syrup and topped with chopped pistachios for a hit of color and crunch, this roasted rhubarb upside down cake is our new favorite sweet treat.

Years ago, when I was growing up in Houston, Texas, our neighborhood by-laws didn’t permit garage sales, so a couple of times a year the civic association organized a white elephant sale in a nearby stadium parking lot. For a $10 fee, you could park your car and display your wares right behind it. For my mom and me, those sales were a highlight. We’d set up and sell stuff, but we also loved to browse for treasures, so we’d take turns manning our own “stall” and shopping.

Fast forward many years and I discovered that my favorite childhood event is a common thing in the United Kingdom. It’s called a car boot sale since car boot = car trunk. No prior registration is necessary – anyone can just rock up with a full car and pay a fee, typically £8 ($10) and sell their junk, I mean, treasures. Best of all, during the summer time, car boot sales happen Every Single Weekend!

Last weekend at the car boot sale here in Jersey, we bought two huge chancre crabs, four gorgeous hydrangeas in pots, a couple of books and a healthy bunch of homegrown rhubarb. For Father’s Day on Sunday, I wanted to make something special for my husband who adores rhubarb. This cake did not disappoint!

Roasted Rhubarb Upside Down Cake

As I mentioned in yesterday’s post, the recipe for the roasted rhubarb, I decided to publish that separately since it actually makes twice the rhubarb you need for this cake. You can follow those instructions and use half the amounts if you don’t want the extra sweet roasted rhubarb, but I promise it will be eaten, and promptly, if you do!

Ingredients
For the cake batter:
1/2 cup or 113g butter, softened, plus extra for the pan
1/2 cup or 100g caster sugar
2 eggs
1 cup or 125g plain flour, plus extra for the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup or 75g polenta or fine cornmeal, plus a little extra for the pan
1/4 cup or 30g ground almonds
2 tablespoons or 30ml fresh orange or clementine juice
2 teaspoons orange or clementine zest

To assemble: 1/2 of the roasted rhubarb from this recipe: Sweet Roasted Rhubarb
To decorate: 1 tablespoon roughly chopped pistachios

Method
Follow the link in the ingredients list for instructions to roast your rhubarb and set aside to cool while you prepare the cake batter.

Generously grease and flour a 6-cup Bundt pan. Sprinkle an additional teaspoon of fine cornmeal on the bottom. This makes a bit of a thin crust so the rhubarb doesn’t stick to the pan.

Preheat the oven to 350°F or 180°C. (Or turn it down if it's still hot from roasting the rhubarb.)

Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat well.

Sift in the flour, baking powder, soda and salt. Whisk to combine.

Fold in the fine cornmeal, ground almonds, orange juice and zest until well combined.

Line the bottom of your Bundt pan with roasted rhubarb, saving any excess to serve alongside it. I chose all of the prettiest pinker bits, another reason to roast more that you actually need!

Spoon the batter into the Bundt pan and smooth the top with a spatula.

Bake for 30-35 minutes until it is golden and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the pan to cool for about 10 minutes. Any longer and it might end up sticking so do set a timer.

Turn the cake out onto a wire rack to cool completely. At this point, I used a dull knife to flick away some of the cornmeal "crust" on top to better reveal the beautiful rhubarb.

Drizzle or brush on some sticky syrup from the roasted rhubarb. Sprinkle with chopped pistachios with a little more syrup on top to help them stick.

Enjoy!

Many thanks to this month’s Bundt Bakers host, Sue from Palatable Pastime. We are sharing cakes that are perfect for picnics! Along with my little 6-cup Bundt which travels well, check out all the other great cakes we've baked for you.

• Cheerwine Bundt Cake from Palatable Pastime
• Elderflower and Blueberry Bundt - Bundt Cake Flor de Saúco y Arándanos from Merce's Cake
• Lemon and Pistachio Bundt Cake from Patyco Candybar
• Milk Chocolate and Caramel Popcorn Bundt Cake from All That's Left Are The Crumbs
• Pineapple Upside Down Bundt from Simply Inspired meals
• Roasted Rhubarb Upside Down Cake from Food Lust People Love
• Spiced Apple Streusel Cake from Sneha's Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Roasted Rhubarb Upside Down Cake! 

.

Sweet Roasted Rhubarb

Sweet roasted rhubarb with a hint of orange and vanilla makes the perfect accompaniment to ice cream, cake or yogurt. We also love it topped with double cream or baked in an upside down cake.

Tomorrow I’ll be sharing a small orange almond Bundt cake recipe that uses half of this recipe of sweet roasted rhubarb but the more I thought about it, the more convinced I was that the rhubarb deserved its own post.

It is super simple to make, keeps well for several days in the refrigerator and it can be eaten so many ways. Even though I was roasting the rhubarb specifically to make the cake, I roasted twice the amount needed because my husband is a huge rhubarb fan and I knew he’d love leftovers. Also, I must confess, I had another more selfish motive as well. I wanted to be able to choose the prettiest dark pink bits for the cake.

Sweet Roasted Rhubarb

I make vanilla sugar by adding 2-3 vanilla pods to about 2 cups or 400g white sugar in airtight container and setting it aside for a couple of weeks in a cool cupboard. The sugar takes on the vanilla flavor and is wonderful in all sorts of recipes, or even just in a cup of warm milk before bed. If you don’t have vanilla sugar, substitute normal sugar and add one teaspoon of vanilla extract to the orange juice instead.

Ingredients
14 oz or 400g rhubarb, cut into 2 in or 5cm lengths
1/4 cup or 50g vanilla sugar vanilla extract
2 tablespoons or 30ml fresh orange or clementine juice
Good pinch flakey sea salt

Method
Preheat the oven temperature to 400°F or 200°C. Trim the dried ends and brown bits off of the rhubarb. Cut it into 2 in or 5cm pieces.

Pile the rhubarb on a baking tray. Pour on the juice, add the vanilla sugar and toss to coat.

Spread the pieces of rhubarb out so they aren’t touching.

Roast for 15-20 minutes or until the rhubarb is fork tender. Set aside to cool.

Store the rhubarb and the syrupy juice in a covered container in the refrigerator. Serve cold or warmed with something creamy like yogurt, ice cream or cream. Enjoy!

If you are a fan of rhubarb, you might also enjoy these recipes:

• Rhubarb Sauce Cookies
• Apple Rhubarb Pie 
• Rhubarb Fool Cocktail

Pin this Sweet Roasted Rhubarb! 

 .