Intro
It was Monday afternoon and I was pacing my living room. My dear friend and cooking class partner, Julie, arrived to watch our boys while my husband and I headed off to the 20 week ultrasound. Those of you who have been down this road before know that this is probably the best appointment there is during pregnancy. And for us it was especially important because, most likely this is our last little bundle and I was bursting at the seams to find out the sex. Really, I’ve been quite a bear to live with.
I checked in for my appointment and continued to pace. My nerves were being passed on to my husband as he knew how badly I have been hoping for a little girl. Of course I adore little boys with their dirt covered hands and daily wrestling matches but I so longed for a bit more pink in my life. If you’ve been reading my blog this comes as no surprise.
Well, dear blog readers, I am so completely thrilled to say, “BRING ON THE PINK!! It’s a girl!!!” And a rather adorable one too. Most importantly the ultrasound showed she is healthy and growing bigger everyday.
I had the technician repeat this news and every time she referred to my baby as she or her I shrieked with joy.Ā I immediately called my Mom and ten minutes later she was the car, determined to buy some pink for her new granddaughter. Friends, let’s just say that my little girl is ready to hit the beach in her plaid bathing suit and cupcake cover-up.
So in honor of this special occasion I made something sweet. And my goodness I don’t know why I hadn’t thought of this before – maybe it’s because I didn’t have a little girl in my belly inspiring pink creations.
Rhubarb ice cream with oatmeal shortbread. Oh dear is it ever delightful. Of course you all know how much I adore Rhubarb but let me just say that I think I’ve found my favorite way to enjoy it – in ice cream form. It’s sweet and tart, creamy and smooth and reminiscent of a Rhubarb crumble with the addition of the shortbread.
The Rhubarb is first braised in vanilla bean and butter. That luscious mixture infuses with cream and whole milk and gets a splash of Spring essence in the form of Cherry Blossom extract (thanks to my dear friend Helen from Tartelette who sent me a bottle).
So please celebrate pink with me and the arrival of Spring by whipping up this delightful dessert.
Rhubarb Ice Cream with Oatmeal Shortbread
Ice Cream
3- 3 1/2 cups Rhubarb chopped in 1/2″ chunks
2 oz. (1/2 stick) butter
1 Vanilla bean, seeds removed
1 tsp vanilla extract
1 cup brown sugar, not packed
1/4 tsp salt
2 cups heavy cream
1 cup milk
7-10 drops cherry blossom extract (optional) – Rose water would be lovely as well
Combine the Rhubarb, butter, vanilla bean and seeds, vanilla extract, sugar and salt in a medium sauce pan. Cover and place on medium-low heat. Simmer until Rhubarb is soft. This should take about 15 minutes.
Remove the lid and break up the Rhubarb with a wooden spoon. In a medium bowl combine the cream and milk then add the braised Rhubarb. Add the cherry blossom extract if you are lucky enough to have some. Let chill completely.
Churn in your ice cream machine according to manufacturer’s instructions.
Oatmeal Shortbread
1 1/2 sticks butter, softenend
1/2 cup brown sugar
2 Tb. white sugar
1 yolk
1 tsp salt
1 Tb. vanilla extract
3/4 cup ground oatmeal (this can be done in a blender or food processor)
1 cup flour
Cream the butter and the sugars until light. Add the yolk and salt. Scrape down the sides of the bowl. Stir in the vanilla. Add the ground oatmeal and flour. Stir just to combine.
Roll into a 2″ log then wrap with parchment and chill.
Preheat oven to 350*.
Slice chilled log into 1/4″ discs – if you want them to look perfect use a 1 1/2″ round cutter. Sprinkle the tops with oatmeal then bake for 15 minutes or until golden brown around the edges.
Let cool on a wire rack then serve with your ice cream.
Lovely, lovely, lovely! I have never done anything with Rhubarb (but I’ve eaten a lot of it, with much pleasure), but your recipe sounds AND looks so great I’m going to try!
Congratulations on your little girl. What a blessing!
First off, CONGRATS on news of a healthy, growing baby GIRL. How exciting!
What a perfect recipe for the occasion. I think it’s just screaming to be made gluten free. Thanks for sharing!
Looks DIVINE Ashley! I really need to get an ice cream maker and get going with this! Do you have any recommendations for one? And many congrats on your (tickled pink) news!
Congratulations on your little girl! But hide your shoes now. I can never find my gold high heels.
I love rhubarb too, and now have a hankering.
I love rhubarb and we grow it, but have to give it away because the husband can’t eat it. Maybe I can talk him into a little ice hoard for just me once our rhubarb is ready.
Congratulations on the little girl. Mine is grown and I no longer get to choose her clothes (I only did pink frilly once but it was adorable – like French pastry), but she is a delight.
So very happy for you!
So thrilled and you know I’m already planning a pink explosion of a baby shower! I also love the uniqueness of these two recipes. I’ve never seen rhubarb ice cream before anywhere!
Congratulations! I can pick up on every ounce of your excitement from here. I’m so happy for you. How lucky that pink lends itself to food so much more easily than blue. Can’t wait to see more pink recipes coming from you soon!
I’ve been madly craving rhubarb lately but not knowing how I wanted to cook it. This sounds really good, maybe its time to unpack the ice cream machine! And congrats on the girl!
yeah! congrats! that is such exciting news and I love the way you celebrate! looks so delicious!!
What great news, I’m very glad that you get your baby girl! She’ll have wonderful older brothers to look out for her. And I’m tempted to buy an ice cream maker to try this recipe!
whoo hoo! you know how excited we are over here. Lu cannot wait to meet her new friend.
(and rhubarb ice cream? shut up!)
I’ve been following your blog for just a few months now (ever since I fell head over heals for your amazing!! chocolate chip cookies), but was excited to see a new post up, and wanted to say congratulations. I adore my little boy, but I also hope to have a need for a bit more pink in my life someday! Both the rhubarb ice cream and the oatmeal shortbread look and sound drop dead gorgeous.
Congratulations! That is such excellent news. And what a way to celebrate! Your little girl must be reeling with happiness in your belly from this treat!
The rhubarb and the cherry blossom extract was a brilliant idea but “Hello!”…that’s like nothing news compared to a baby girl, LOL!!
I am so happy for you guys. Can’t wait to meet her!
congratulations!!
Wow! That is so wonderful! I love seeing people filled with such joy and love for their children as you have, it’s beautiful!
Enjoy all the pink!
Congratulations on your baby girl š I have found you on foodgawker, you have amazing blog, beautiful photography and the rhubarb ice cream are already marked to my favourites š
Congratulations! Your joy makes this treat all the sweeter. š
Congratulations!! That’s fantastic news!
I love rhubarb, and I already love your little Princess Pea Rodriguez! Can’t wait….keep cookin!
Yay! congratulations! She will be a super woman after having all those big brothers to wrangle š The photos are beautiful, and that ice cream sounds perfect for a beautiful spring afternoon.
i’ll entertain any and every pink post. let the celebrations begin – congratulations!!
Congratulations on all the girlie~ness!
That oatmeal shortbread looks fantastic!
No way, ice cream form is your new favorite!? š Shocking!!! There must be an ice cream gene in our family-I LOVE ice cream too….but I’m sure you already knew that! š So so soo excited about your baby girl!!! She will be beautiful like her Mama! Looking forward to seeing you!!
congrats!!! that is very exciting! oh and the recipes look fantastic.
Oh my goodness Ashley CONGRATULATIONS! I swear your post warmed my heart and I felt my first pang in a long time to be a mommy. Big hug and I’m making this is honor of your great news.
I love rhubarb on anything but I’ve not tried making them on ice cream as I don’t have the machine. Seeing this post makes me crave for it more. And I am sooooooo close to buying an ice cream machine, which I currently have no room for. I can’t wait. Yum!
And Congratulations for that new angel you just got!
Rhubarb ice cream! What a great idea and the pictures are beautiful. Congratulations as well! I am swimming in pink with two girls and it is great fun!
Congrats on the baby girl. My little girl turn 3 yesterday. I love all posts about ice cream.
Congratulations! I discovered your blog, and I love it, one of my favorite! This rhubarb icecream is just fantastic…
Congrats again Ashley! this is so exciting and I love all the pink in these photos š
Congrats to you and your husband for your little girl š And what a delicious way to celebrate!
Too bad I don’t have an ice cream machine (yet!)… In the meantime, I’ll have to try and find it made by someone else. And cross my fingers that it’s just as good š
Congratulations! It’s funny these last few days I have been remembering back to when my daughter was born. She is in the midst of studying for final exams this week, her first year of university is coming to a close. Wow, where has the time gone. I absolutely love rhubarb but have only ever used when making strawberry, rhubarb pie. I think I will venture out and try the ice cream, looks delicious!
This looks gorgeous and such a yummy combination. Love the sound of adding oats to the shortbread – even more scottish!
Congratulations on the baby girl – that’s so exciting
Aww! Congratulations!!! I’m so happy for you! I’m pregnant with my first and we had our sonogram yesterday to find we’re having a boy!
Enjoy your pink and definitely enjoy all that ice cream!
Another great post with gorgeous photos. Congratulations on your baby girl!
Delightful!! And SO exciting to hear it’s a girl! Congratulations!!
I haven’t commented before but just had to say a huge congartulations! That and, wow, I would love to try that ice cream…
I can’t wait until rhubarb season in Michigan! This looks awesome.
So many ice cream recipes around but unfortunately no ice cream maker here.It looks really delicious!
Magda
What great news, Congrats! And what a fantastic and girly choice to make rhubarb ice cream with oatmeal shortbread. There isn’t any rhubarb in my part of the world so I’ll just be making the oatmeal shortbread but they sound amazing. Can’t wait to give them a try š
Congratulations! I’m happy to hear about the new dessert baking in your oven. š And also looking forward to seeing more pink desserts. Which, I won’t lie, are my absolutely favorite.
WOO HOOO!!!! With two boys and one little girl, I well remember the thrill of the news. And what fun you will have, in more ways than you can imagine!! (Though with two big brothers, my little girl is currently napping with dirt-covered hands. After a morning of wrestling. Tough cookies, those third girls!) I think I may be the lucky one, though, as I adore a good oatmeal shortbread but am in need of an update. So, thanks.
Congrats! What a perfectly pink post for the news of a little girl!
Congrats again on the little girl. So exciting! I want to eat everything in this post!
I have never had rhubarb ice cream, what a great idea. Congratulations to your little girl!
I love the simpleness of the cookies. And mixed with ice cream? Yes please!
Congratulations! Best gift ever…aww. Bring on the pink!
Ah, congratulations! And may I add, rhubarb ice cream! And oaty shortbread! Thank you for bringing beauty to me today. Your site is like a fresh spring breeze. Keep up the loveliness.
What a lovely recipe and combination. Very anxious to try the oatmeal shortbread.
YEAH!!!!!! Just read the news! I’m so excited for you guys! Our daughter is graduating from WSU next week and having a girl is so amazing!
Congrats and enjoy all the fun “Girlie” shopping for your new baby.
What a delicious combination. These look wonderful! I’ve been eating more oats lately too, thanks, and congratulations on the new baby!
It looks like you have fine building blocks for an ice cream sandwich, here….
oh my! rhubarb ice cream! this is wonderful.
I just made this tonight. OOOOO it was heavenly.
http://figsinmybelly.com/2011/06/08/rhubarb-ice-cream/
This sounds wonderful. Now I’m wishing I had picked up the rhubarb I passed at the market!
And many congratulations on your baby girl. <3
Does your site have a contact page? I’m having problems locating it but, I’d like to send you an
email. I’ve got some recommendations for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it develop over time.
I don’t have an ice cream maker. How can I make this recipe please, I so want to taste it.
This looks so good! What a great way to use up rhubarb and freeze it for later!
Thanks for sharing! Does it keep long in the freezer?
Yes, at least 3 weeks Iād say.