RASPBERRY RHUBARB RECIPES RECIPES

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NO-CHURN RHUBARB-RASPBERRY ICE CREAM | SOUTHERN LIVING



No-Churn Rhubarb-Raspberry Ice Cream | Southern Living image

Rhubarb and raspberry make for one tasty scoop of ice cream.

Provided by Ann Taylor Pittman

Total Time 7 hours 15 minutes

Number Of Ingredients 7

¼ cup unsalted butter, cut into small pieces
2 ½ cups sliced (½-inch) fresh (or frozen, thawed, and patted dry) rhubarb (11¼ oz.)
2 cups fresh raspberries (from 2 [6-oz.] containers)
3 tablespoons granulated sugar
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy whipping cream

Steps:

  • Preheat oven to 400°F. Place a 9- x 5-inch loaf pan in freezer. Place butter in a 13- x 9-inch baking dish; bake until butter browns, about 10 minutes. Remove baking dish from oven, and add rhubarb, raspberries, and sugar; stir to combine. Return to oven; continue baking at 400°F until rhubarb is very tender, about 20 minutes, stirring halfway through cook time. Remove from oven; let stand until mixture cools to room temperature, about 20 minutes. Gently mash using a fork or the side of a silicone spatula. Set aside.
  • Whisk together condensed milk and vanilla in a large bowl. Beat whipping cream in a separate large bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Add about one-fourth of the whipped cream to condensed milk mixture, gently folding until just combined. Fold remaining whipped cream into condensed milk mixture until combined. 
  • Dollop mashed rhubarb mixture over whipped cream mixture in bowl; fold gently until just combined, 2 to 3 folds (it can be streaky/slightly swirled). Remove loaf pan from freezer. Spoon mixture into chilled loaf pan, gently shaking pan to level top; cover with plastic wrap. Freeze until firm, 6 to 8 hours. Let stand 10 minutes at room temperature. Scoop and serve.

RASPBERRY VINAIGRETTE RECIPE - BETTYCROCKER.COM



Raspberry Vinaigrette Recipe - BettyCrocker.com image

Delicious raspberry vinaigrette made with raspberry jam and red wine vinegar - perfect condiment that’s ready in 10 minutes.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 4

1/3 cup seedless raspberry jam
1/2 cup red wine vinegar
1/4 cup olive or vegetable oil
1/4 teaspoon salt

Steps:

  • In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.

Nutrition Facts : Calories 50 , CarbohydrateContent 5 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 40 mg, SugarContent 4 g, TransFatContent 0 g

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