Photo: Carmen Cheung
Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.
200 g fresh or frozen and thawed rhubarb, cut in 1/2-in. pieces
1 1/4 cups granulated sugar, divided
398-mL can evaporated milk
1/4 cup instant vanilla custard powder, such as Bird's
1 cup 5% cream
Mix rhubarb with ½ cup sugar and 2 tbsp water in a small saucepan set over medium. Simmer, stirring occasionally, until rhubarb is very soft and mixture thickens, 10 to 12 min. Transfer to a medium bowl. Set aside to cool, then cover and refrigerate until cold.
Wipe saucepan clean, then heat evaporated milk, custard powder and remaining ¾ cup sugar over medium. Simmer, whisking occasionally, until mixture thickens to a pudding-like consistency, 2 to 3 min. Transfer to a large bowl. Set aside to cool, then cover and refrigerate until cold, about 2 hr.
Beat chilled custard mixture using a stand mixer or electric mixer on medium-high, until smooth, about 2 min. Reduce speed to low and beat in cream until just combined. Increase speed to medium-high and beat until fluffy, 2 to 3 min.
Spread half of custard mixture in bottom of a resealable container or 9 x 5-in. loaf pan. Dollop half of the rhubarb overtop and swirl. Repeat with remaining custard mixture and rhubarb. Cover and freeze until firm, about 8 hrs, preferably overnight.
Calories 250, Protein 4g, Carbohydrates 34g, Fat 12g, Sodium 69mg.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung
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