One of the first things I did in quarantine was sign up for a local CSA, however I quickly realized that it is fairly early in the season and one can really only eat so much rhubarb. This is particularly true if you are avoiding the grocery store and don’t have access to strawberries. However I finally bit the bullet and made a (large) trip to Costco about two weeks ago where low and behold, were some beautiful strawberries. I will admit, strawberry rhubarb pie is my favorite type of pie, so I was pretty excited for this one. Unfortunately my husband had gotten into the graham crackers, so instead of using 4 in the recipe (as I recommend), I only had two measly stale ones to add. Regardless, this recipe was awesome and I recommend pairing it with a roasted chicken and spring vegetable dinner.
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
3-4 stalks of rhubarb
2 cups strawberries
0.5 cup sugar
4 graham crackers, smashed into fine pieces
Cut the rhubarb into small pieces and roast 350 degrees until soft. This was my first time roasting rhubarb so I looked it up. The internet told me it would take 45 minutes – mine took about 15. So watch it. Cool overnight in the fridge
Heat up the strawberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the strawberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.
The next day combine the rhubarb, sugar, and whole milk in a blender. Blend until smooth. Smash the graham crackers into small pieces and add them, along with the whipping cream, to the rhubarb base. Stir (do not blend) until combined.
Add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect.
Refrigerate for a few hours.
Serve and enjoy!