Apple Rhubarb Sauce with Vanilla Ice Cream

 

Last week, on  My Week on Wednesday, I shared a recipe for Rhubarb Apple Pie from Raia’s Recipes… and I found that I could not get the combination of apples and rhubarb out of my head.

And when I found a few apples at the Public Market (albeit sad-looking, last year’s apples) I was all set to try this recipe.

My husband asked me if I would make apple rhubarb sauce instead, and I was happy oblige. For one thing, “easy as pie” may be the expression… but sauce is even easier. And, for another, it would give me an excuse to make up another batch of ice cream. And, as you may have noticed, I’m pretty attached to my ice cream maker (affiliate link).

Apple Rhubarb Sauce

4 cups rhubarb stems (don’t eat the leaves, they’re toxic!), cut up

2 cups apples, peeled and cut up

1/3 cup water

1/3 cup raw honey–preferably local

1 teaspoon cinnamon — like this (affiliate link) or get quality spices here (affiliate link)

1/4 teaspoon nutmeg — like this (affiliate link)

1/8 teaspoon allspice — like this (affiliate link)

1/8 teaspoon sea salt — like this (affiliate link)

Place all the ingredients in a large pan and simmer over low heat, stirring often, until the rhubarb is mushy, and the sauce turns a bright pink. Turn the heat off, and let it cool a little, stirring occasionally.

Place in the refrigerator to cool completely. Unless you want your ice cream to turn to mush, which is fine, too!

This sauce turns out pleasantly sour, but without the face-puckering that sometimes accompanies plain rhubarb sauce! And it is actually quite delicious even without the ice cream. I sent some with the kids’ lunches and they loved it!

But, obviously, it’s better with ice cream… because, well, isn’t everything?

Vanilla Ice Cream

3 egg yolks — from pastured hens

1/3 cup raw honey — preferably local

3 cups of the best cream you can find — not ultra pasteurized

1 Tablespoon vanilla extract — like this (affiliate link)

1 Tablespoon arrowroot powder — like this (affiliate link)

1 teaspoon gelatin — like this (affiliate link), optional, but it helps the ice cream from freezing in to a hard rock 🙂

Place the egg yolks in a large bowl, and beat them. Add the honey, and mix well. Then add the cream and the vanilla. Mix in the arrowroot powder, and then the gelatin, if using.

It works best if you chill the honey-cream mixture for a couple of hours before making the ice cream.

When you’re ready to make the ice cream, be sure to give the honey-cream mixture a quick stir–sometimes the honey sinks to the bottom. Then pour it in your ice cream maker, as per the manufacture’s directions.

When the ice cream is done, pour it into a freezer-safe bowl, and stick it in the freezer for a few more hours to harden–or not… but then we’re back to that mushy ice cream again. 😉

And, there you have it: A delightful, seasonal dessert that could almost be considered nutritious!

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This post has been shared with Tuesdays with a Twist, the Backyard Farming Connection, and Hearth & Soul. And at the HomeAcre Hop, Full Plate Thursday, and Green Thumb Thursday. And Fight Back Friday, Natural Family Friday, Freedom Fridays, and Real Food Friday.

And Cultivating Nourishing’s “Eating Inside the Box” Rhubarb Link-up.

And Savoring Saturdays, Simply Natural Saturdays, the Homestead Barn Hop, Thank Goodness It’s Monday, Mostly Homemade Mondays, Nomday Monday, and Natural Living Monday. And Fat Tuesday, Tuesday’s Table, Tasty Tuesday at HBN, the Gathering Spot, VMG206, In and Out of the Kitchen, Naturally Sweet Tuesday, and Tasty Tuesday. And Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten-Free Wednesday, Wellness Wednesday, Real Food Wednesday, the Mountain Woman Rendezvous, and Raising Homemakers. And Pennywise Platter.

And Unprocessed Friday, the From the Farm Blog Hop, Front Porch Friday, Old-Fashioned Friday, and Farmgirl Friday. And Simple Saturday, Snickerdoodle Sunday, Simple Life Sunday, the Chicken Chick, and Made By You Monday.

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