Adapted from The New York Times
Rhubarb and Riesling—a recipe made for the Finger Lakes! A late-harvest Riesling will be sweeter than standard Riesling, so if using the latter increase the sugar slightly.
If you don’t have an ice cream maker, you can pour the mixture into a large shallow dish, cover and freeze for 1 hour. The edges should begin to harden and the center should only be partially frozen. Take out of the freezer and beat the mixture in a mixing bowl until frothy, then return to dish, cover and refreeze for about 30 minutes. Beat again, then freeze completely before serving.
Makes 4–6 servings
1 1⁄2 pounds fresh rhubarb, chopped into large pieces
1 1⁄2 cups late-harvest Riesling 3⁄4 cup sugar
2 tablespoons lemon juice
Preheat oven to 375°. Place rhubarb in non-aluminum baking dish, cover and bake until soft, about 25 minutes. Place roasted rhubarb with any accumulated liquid in food processor or food mill; purée until smooth. In a bowl, combine purée with wine, sugar and lemon juice. Place in an ice cream maker
and freezer according to manufacturer’s directions.