Tuesday, 15 July 2014

Radical RHUBARB Kulfi (V)


Alright, so it's rhubarb again, but this time I have used it as a dessert ingredient. I just have such an abundance of rhubarb in the garden at the moment, I feel I must use it. It often gets over looked. Kulfi is a popular frozen dairy dessert from India. Often known as "Indian ice cream", similarities in appearance and taste; however it is denser and creamier. Due to its density, kulfi takes a longer time to melt than traditional ice-cream. This is simple to make, and a great alternative to ice-cream if you don't have an ice-cream maker.


250g Rhubarb
250ml Evaporated milk
250ml Condensed milk
250ml Double cream
4 Cardamom pods, crushed slightly
2cm Piece of fresh ginger, peeled and finely sliced
1 Orange
30g caster sugar
Mint to garnish (optional)

Serves 6


Preheat the oven to 200°C/Gas Mark 6. Trim the ends of the rhubarb and cut into 5cm batons. Arrange the rhubarb in a single layer in a roasting tin, then add the caster sugar and finely grated zest of the orange. Pour over the juice from the orange, cover with tin foil and roast in the oven for 10 minutes. Remove the foil, give it all a good stir and put it back in the oven for another 10-15 minutes, until tender and the juices are syrupy.

Pour the evaporated milk, condensed milk and double cream into a saucepan and give it all a good stir until well combined. Add the cardamom pods and ginger. Over a low heat, stir for about 5 minutes and bring to a bare simmer. Remove from the heat and set aside to cool and infuse for a couple of hours (or as time allows). Strain the mixture into a bowl, discard the cardamom and ginger.

Blitz the rhubarb in a food processor to make a very fine pulp. Whisk the Rhubarb into the infused mixture until well combined. Ladle into moulds or ramekins (anything that is suitable to put in the freezer). Freeze for at least 4 hours or overnight.


To make it easier to unmould the kulfi, dip each mould into a bowl of hot water, before turning it out onto a plate. Enjoy......

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