The rhubarb story....

One day, a few years ago, I sat down with my Meme to discuss what she wanted for dessert on Mother's day.  As we talked and talked, our conversation wandered off topic, as they so often do, and soon she began telling me the "Rhubarb Story".  It wasn't much of an epic tale, more just a happening.  An occurrence, if you will.  It was a sweet nothing that she happened to remember, all of these years later. 

Right after her and my Grandad got married, sometime around 1943 or 1944, they moved to Lawton into an apartment that they had found.  They were in their early twenties, and my Grandad was going off to the war soon, in the same fashion as most couples then.  They didn't have much money, and it was a very hot day.  The Landlord, who also had an ice cream parlor, took pity on the tired new couple and invited them to come down and have a cup of rhubarb ice cream to cool off.  She didn't even charge them.

  My Meme loves rhubarb, which something that not really any one from the family knew.  At the time of that story, I didn't even know what rhubarb was, short of it being some type of produce.  I don't know what it was exactly that struck me so, but I have never forgotten that story.  Maybe it was the fact that my Meme had a look of pure delight when she got to the part of the rhubarb ice cream.  I had never seen her eat anything rhubarb, in all of my years and it seemed odd to me, for her to love something so much and me having never seen her enjoy it.  Or even mention it previous to that.  I assume it was because it was something only she really cared for, so why would she make everyone else eat it?

Our afternoon drifted along, not really making any progress on a dessert decision.  A few days later, with the idea of rhubarb still very prominent in my mind, I decided to search for a rhubarb ice cream recipe.  I promptly found a recipe for 'Strawberry Rhubarb Ice Cream' on Martha Stewart's website.  It seemed simple enough.  Just cook the rhubarb in a simple syrup, and combine it with pureed strawberries and heavy cream.  After a rest in the ice box, it is ready to be churned and eaten.  It took me a few phone calls, and a couple of trips to the market but I got a hold of some rhubarb and got started. 

At the time, I was working in a restaurant and wasn't able to get home in time for the get-together my family was having.  The ice cream was a hit with my Meme and mostly everyone else and there as even some left for me to have!  I thought to take it to a boy that I fancied at the time, you know, to woo him.  About a week later, we got together and much to my dismay, it was not just us two.  He had invited his friend, Michael, over.  I remember him sitting on the couch, his left leg propped up with a wrap over his ankle (he had broken it) and a crutch leaning against the wall.  Naturally, I had to share the ice cream, and they both liked it.  Michael kept flirting with me and even, boldly, asked if he could 'see my phone'.  I told him no, and when he asked why, I said because I knew that he was going to call his phone with mine so that he could have my number, the sneaky devil.

It took about six months of persistence, on his part, but one day in late October, the 26 to be precise, we had our first date.  We have been together for over two and a half years now and I owe it all to rhubarb ice cream.

Rhubarb Ice Cream, adapted from Martha Stewart's recipe

The original recipe was misprinted and should call for 1c. + 1/4c. + 2T. of sugar.  I didn't realise this and have grown quite fond of my tart version of this ice cream.  I love tart and tangy things in general, but if you prefer a sweeter ice cream, then feel free to use the extra cup called for. I also leave out the kirsch because, at the time, I was not yet 21 and couldn't buy the stuff. 

1lb. rhubarb*
1/4c. + 2T. sugar
2T. water
12oz. strawberries
1c. heavy cream
1/2c. milk

-Begin by cleaning the rhubarb, cutting it into 1/2in. or so pieces and placing it in a pan with the sugar and water.  Cook over a medium heat, until the rhubarb it tender.
-Meanwhile, puree the strawberries and out the through a sieve to remove and bits or seeds.
-Once the rhubarb is is cooked, let it cool slightly and puree.  Put this through a sieve as well.  Combine with the strawberries, cream and milk.
-Let rest in the icebox until it is thoroughly chilled and churn in an ice cream maker**, according to it's instructions.

*Rhubarb can be found in both light pink-ish green shades and vibrant pink shades.  I recommend the pinkest that you can find, and also the smallest stalks, as they will be the youngest.  The stalks I usually by are around 1.5 inches wide and 12-16 inches in length.

**If you do not have an ice cream maker, whip the cream to soft peaks before folding in the remaining ingredients and omit the milk.  Pour into a bowl or dish, cover, and freeze until frozen.