- 2 pounds rhubarb, washed, trimmed and cut into 2 inch chunks
- 2 vanilla beans, split in half lengthwise
- 1 3/4 cup granulated sugar
- 3/4 cup whole milk
- 2 cups heavy cream
- 6 large egg yolks
- Pinch sea salt
Combine rhubarb, one vanilla pod, 1 cup sugar and 1 cup water in a medium saucepan. Set over low heat and stir gently. Bring to a simmer, reduce heat and cook for 10 minutes, stirring occasionally. The rhubarb should be soft but not completely falling apart. Remove the rhubarb with a slotted spoon. Transfer to a bowl. Scrape seeds from vanilla bean, stir into mixture and discard pod. Reduce the remaining cooking liquid by half and pour over the rhubarb. Let cool completely. Chill before using.
Combine milk, cream and remaining vanilla pod in a medium saucepan. Scald and set aside for 15 minutes. Scrape seeds from vanilla bean, stir into hot milk/cream and discard pod. Whisk together egg yolks, remaining 3/4 cup sugar and pinch salt in mixing bowl until thick and pale, about 5 minutes. Gently reheat the milk/cream and slowly pour into egg yolk mixture - tempering first and stirring with a whisk. Return mixture to saucepan and place over low heat, stirring constantly with a wooden spoon until custard just thickens, about 8 minutes. Remove from the heat. Transfer to a clean bowl and let cool completely. Chill before using.
Freeze custard in ice-cream maker according to manufacturer's instructions. Just before custard sets, pour in rhubarb mixture and churn an additional 10 minutes.
- 1 1/2 pounds rhubarb, washed, trimmed and cut into 1 inch pieces
- 1 cup granulated sugar
- Zest and juice of 1/2 lemon
Combine all ingredients in saucepan and set over medium heat. Bring to a simmer, cover and let cook until tender, about 5 minutes. Remove from heat, cool slightly and puree in blender until smooth. Let cool completely and chill before using. Freeze in ice-cream maker according to manufacturer's instructions.