Baked rhubarb and strawberries with ice cream and toasted flakes

Baked rhubarb and strawberries with ice cream and toasted flakes

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

During the winter I always keep strawberries and rhubarb in my freezer, saved from the summer. So when the longing for warm summer days becomes too overwhelming I prepare this dessert, and remind myself how much I appreciate the four seasons. You will need to start making the vanilla ice cream the day before. In summer, use fresh rhubarb and strawberries rather than frozen and cook for 5 minutes less.

Ingredients

Quantity Ingredient

For the vanilla ice cream

Quantity Ingredient
1 vanilla pod
500ml single cream
6 egg yolks
75g caster sugar

For the toasted flakes

Quantity Ingredient
20g rye flakes
20g spelt flakes
20g jumbo oats

For the baked fruit

Quantity Ingredient
1 vanilla pod
300g frozen rhubarb slices
300g frozen strawberries
75g caster sugar

Method

  1. Start by making the ice cream the day before. Split the vanilla pod (bean) in half lengthways and scrape out the seeds using the tip of a knife. Put the cream, vanilla seeds and pod into a pan and bring to the boil, then remove from the heat. Meanwhile, whisk the egg yolks and sugar together in a large bowl until pale and fluffy. Gradually whisk in the hot cream mixture, then pour back into the pan again and heat slowly, stirring, until it starts to thicken. Leave to cool, then chill. Pour the mixture into a freezer-proof container and freeze for about 2–3 hours, taking it out now and then to give it a good stir, until the ice cream is frozen and set. (Alternatively, churn in an ice-cream machine.)
  2. The next day, preheat the oven to 180°C.
  3. Mix the flakes and oats together and spread out on a baking sheet lined with baking parchment. Bake for 5 minutes.
  4. For the baked fruit, split the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Put the frozen rhubarb and strawberries into a bowl and mix in the sugar and vanilla seeds. Divide the fruit between 6 ramekin dishes and bake in the oven for 10 minutes. Leave to rest for 5 minutes, then place 2 scoops of ice cream on each, sprinkle with toasted flakes and serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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