I’m going rhubarb crazy right now. The tart ruby red stalks are everywhere. I have been making rhubarb crisp, rhubarb muffins, rhubarb jam, and I am about to try my hand at a recipe for tomato rhubarb ketchup (who knew you could add rhubarb to ketchup?). I have thought about growing rhubarb myself but I have heard that it takes a few years to sprout edible stalks, and since patience is not my strong suit I prefer to use the rhubarb provided by my CSA or pick some up at the farmers market. Maybe one day I’ll give growing it a try.
Through making several rhubarb recipes, I have discovered that rhubarb pairs really well with orange and other citrus. I recently came across a recipe the other day for a compote made with rhubarb, apples, orange zest, cardamom and earl grey tea (which contains bergamot – another citrus). I was so excited about finding this recipe that I put it together the following evening. Yum! The compote is very tasty poured on top of vanilla ice cream, but given the thin consistency of the compote I immediately thought that it would make a fabulous float. Oh I was so right!
If you have some rhubarb hanging around the fridge and you are not quite sure what to do with it, follow these easy recipes to make a stunning and refreshing Rhubarb Apple Vanilla Float. Enjoy!
Rhubarb Apple Vanilla Float
Makes 4 small floats
2 to 3 cups Rhubarb Compote (see below)
1 pint Vanilla Bean Ice Cream (or ice cream of your choice)
Make recipe for Rhubarb with Earl Grey Tea, Cardamom, & Orange Zest, found over at Food 52. [You actually only need half of the recipe to make the floats, but you will not regret having leftover compote to eat later.] Cool rhubarb compote completely in the refrigerator. Once the rhubarb compote is cool, scoop half of the compote into a medium bowl; store remaining compote for later consumption. Spoon half of the rhubarb compote (1/4 of the original recipe) into a blender and blend until smooth. Spoon blended compote into four small mason jars or dish of your choice. Scoop 1/2 cup Vanilla Bean Ice Cream on top. Top with remaining rhubarb compote. Serve immediately and eat with a spoon and a smile.