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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://greenkitchenstories.com/wp-content/uploads/2017/05/Rhubarb_Ice_Cream_Sandwiches_4-800x1200.jpg"
>
<img
src="Images/36BC5812-51F1-452E-8DEF-E47B5AD10FFA/63FEE9EB-0211-4116-8333-95B709D78C56.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Rhubarb Ice Cream Sandwiches</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p itemprop="recipeCategory" class="categories">Sweet</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="recipeYield">10</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://greenkitchenstories.com/rhubarb-ice-cream-sandwiches/"
>
<span itemprop="author">greenkitchenstories.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>For the Rhubarb & Strawberry Jam</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> cups / 200 g rhubarb, washed and trimmed
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup / 150 g strawberries, washed and trimmed
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> tbsp maple syrup
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp freshly grated ginger
</p>
<p class="line" itemprop="recipeIngredient">
a pinch vanilla powder
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>For the Raw Hazelnut Wafer</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1 1/2</strong> cup / 200 g hazelnuts
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1/2</strong> cup / 50 g rolled oats or oat flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> tbsp cacao powder
</p>
<p class="line" itemprop="recipeIngredient">a pinch sea salt</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> tbsp coconut oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>16</strong> soft dates (7 oz / 200 g), pitted
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>For the Rhubarb Ice Cream</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup / 250 g quark cheese (or strained greek
yogurt)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup / 250 g mascarpone (or more quark cheese)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2-3</strong> tbsp maple syrup
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup / 250 ml Rhubarb & Strawberry Jam (see
recipe above)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Start by making the jam. Slice rhubarb and strawberries thinly and
add them to a sauce pan together with the rest of the jam
ingredients. Cook on low heat for approx. 20 minutes until soft.
Use a hand blender to mix it if you prefer it smooth, or leave it
chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut
wafer.
</p>
<p class="line">
Add hazelnuts, rolled oats, cacao powder and salt to a food
processor and mix thoroughly until the texture resembles sand.
Pour into a separate bowl. Add dates and coconut oil to the food
processor and mix into a paste. Pour the mixed nuts back and pulse
everything until it’s combined into a dough. Roll it into a log
and divide into two equal halves. Use a pen to copy the exact size
of the baking dish onto a baking paper, then roll out one of the
wafer dough halves on the baking sheet until it has the right
shape, use a second baking sheet on top to prevent the rolling pin
from sticking. Transfer the baking paper with the wafer to the
baking dish and place in the freezer while preparing the ice cream
(or vegan version further down).
</p>
<p class="line">
Combine quark cheese, mascarpone and 2-3 tbsp maple syrup
(depending on how sweet you prefer it) in a mixing bowl. Add 1/2
cup / 125 ml of the cooled rhubarb & strawberry jam. Stir
until combined. Take out the baking dish from the freezer and pour
the ice cream mixture on top. Spoon more jam on top (roughly 1/2
cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in
the freezer for 1-2 hours to firm up.
</p>
<p class="line">
Roll out the second half of the wafer dough using the same method
as the first. Use a fork to make hole patterns and then turn it
upside-down on to a second baking sheet. Remove the ice cream from
the freezer and carefully transfer the wafer on top of the ice
cream. Put it back in the freezer for 3-4 hours until completely
firm. Then take it out, cut into 10 rectangles or 20 squares using
a sharp knife dipped in hot water, wrap with baking paper and
store in the freezer.
</p>
<p class="line">***</p>
<p class="line">
Drain the soaked cashew nuts and add them to a high-speed blender
together with coconut milk, maple syrup and lemon juice. Mix on
high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled
rhubarb & strawberry jam and pulse until combined. Take out
the baking dish from the freezer and pour the ice cream mixture on
top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use
a spoon to swirl it evenly. Put back in the freezer for 1-2 hours
to firm up. Follow the remaining instructions in the main recipe.
</p>
<p class="line">
Here’s another rhubarb treat I did the other day. I didn’t follow
an exact recipe but I kind of based it on this recipe from our
archive and replaced the grated apple with lots of rhubarb jam and
the apple slices on top with rhubarb and strawberry bits. Skip the
cinnamon on top and just add a little cardamom to the batter, in
case you feel like trying it.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
</html>
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