Rhubarb may be edging towards the end of its season but there’s plenty of summer left. So before the rhubarb finishes entirely I’ll be making bottles of cordial for later-summer mixing with sparkling water or wine.
And I’ll be indulging in this ice-cream sundae treat which marries the rhubarb with another great British classic – rosemary.
Rhubarb and Rosemary Coupe
(for four served in champagne saucers – or coupes – approx 180ml capacity)
1tsp caster sugar
350ml double cream
3.5tbsp icing sugar
1.5tsp vanilla extract
two hearty sprigs of rosemary, with the needles finely chopped
good vanilla ice-cream
4tbsp toasted flaked almonds
1. Make the rhubarb puree first. Trim but don’t peel the rhubarb – the red skin will give your puree its pinkness – and blend it with 4tbsp water until smooth. Add the teaspoon of caster sugar as you simmer it for 15 minutes to reduce down and thicken up. Leave to cool. The rhubarb’s tartness will make a fine counterpoint to the sweetness of the ice-cream and cream.
2. When it’s time to serve, whip the double cream with the icing sugar, vanilla extract and the chopped rosemary.
3. Two scoops of ice-cream go into the base of each glass. Pour over the rhubarb puree. Next comes the cream (which is now rosemary ‘Creme Chantilly’) and finally sprinkle over the almonds.