Rhubarb Sundae Recipe

Inspired by Lallande

Time2h 30m

Serves4

Buttermilk ice cream, citrus rhubarb ginger compote, toasted pistachio

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Ingredients

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For the Buttermilk Ice Cream

2 cups Heavy cream

1 cup Buttermilk

3 tbs granulated sugar

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

For the Citrus Rhubarb Ginger Compote

2 cups rhubarb, chopped

1 cup granulated sugar

1 cup Orange juice

1 tbs Ginger, grated

1 tsp Lemon zest

For Garnish

1 cup toasted pistachios, chopped

Method

Make the Buttermilk Ice Cream

Prepare the base

In a large mixing bowl, whisk together heavy cream, buttermilk, sugar, vanilla extract, and a pinch of salt until well combined.

Chill the mixture

Cover the bowl and refrigerate the mixture for at least 2 hours, or until chilled.

Churn the ice cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Make the Citrus Rhubarb Ginger Compote

Cook the rhubarb

In a medium saucepan over medium heat, combine chopped rhubarb, sugar, orange juice, grated ginger, and lemon zest. Stir occasionally until the rhubarb breaks down and the mixture thickens, about 10-15 minutes.

Cool the compote

Remove from heat and let the compote cool to room temperature.

Assemble the Sundae

Serve

In a serving bowl, scoop the buttermilk ice cream. Top with a generous portion of citrus rhubarb ginger compote and sprinkle with toasted pistachios before serving.