Ginger Rhubarb Ice Cream

ng cooking on Prince Edward Island. From jams and compotes to pies and crumbles, and even a fresh stalk cheerfully dipped in sugar, rhubarb appears in some of the most iconic sweets from the annals of PEI culinary history, and here I’ve added a couple of my own contributions for your consideration. Technically a vegetable, rhubarb grows abundantly in our Island soil, and many of us harvest those slim pink stalks from our own backyards. But for those of you like me, without much of a green thumb or an established plant nearby, you can also pick some up in many of the local markets across PEI. When I shop for rhubarb, I look for stems with a deep pink flush to them (for colour only) and leaves that are still firm and fresh. Once you’ve got them in your kitchen you must cut off and discard the leaves because they are highly toxic, due to their high oxalic acid content. Give the stalks a rinse just before cooking and you’re ready to go. As a harbinger of summer, I never hesitate to use rhubarb in treats that remind me of our most cherished season’s impending arrival. I feel a dose of rhubarb is the perfect tonic to see me through our imperfect Island spring to the glory days of summer, and my Rhubarb Ginger Ice Cream is just the ticket. With the fiery warmth of the ginger and sharp tartness of the rhubarb, this ice cream is a refreshing dessert either in a bowl or crunchy waffle cone. Its subtle pink hue can be amped up by adding a couple of drops of red food colouring, or a few mashed up raspberries if you want to keep it natural. For a very grown-up sort of treat, my Rhubarb Gin Fizz is the ideal cocktail for a springtime gathering. The botanicals of the gin combined with the floral, fruity tones of rhubarb and all shook up with a frothy egg white really celebrates the wonderful subtleties of springtime flavours. It’s my favourite seasonal tipple, and you can easily leave out the egg white if that’s just not for you. You can also dabble in mixology by adding some other elements to the mix like a couple of mint leaves or a sprinkle of lavender buds! Rhubarb is a classic flavour of spring here on PEI, and it can be used in so many creative ways. Once the fresh stuff busts through the soil this year, you can count on these two treats making regular appearances in my kitchen, along with some other rhubarb delights. ... Read Less