Strawberry Rhubarb Crumble Parfait Ingredients: Crumble ⅔ cup old-fashioned oats ½ cup all-purpose flour ¼ teaspoon salt ⅓ cup packed light brown sugar ¼ cup butter, melted Strawberry Rhubarb Sauce: ½ cup packed light brown sugar ¼ cup fruity red wine 1½ cups finely diced rhubarb 2 cups diced fresh strawberries Ice Cream Base: 3 cups half & half 2 large eggs ¾ cup packed light brown sugar 1 teaspoon vanilla Directions: Preheat oven to 350° F. In a medium bowl, combine oats, flour, salt and ⅓ cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container. In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled. Prepare an ice bath in a large bowl. Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge. In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly. Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°). Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible). When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice...
Posted on: Wed, 31 Jul 2013 17:03:50 +0000
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