STYLE

Fresh local rhubarb gets decadent with Latin dulce de leche and ice cream

05/18/2012 11:54 EDT | Updated 07/18/2012 05:12 EDT
Dulce de leche, a thick, caramel-like spread, is very popular in South American desserts. It is incorporated into these individual ice-cream cakes and topped with honey-coated and roasted rhubarb and apples.

For extra decadence, drizzle with additional warmed dulce de leche.

Rhubarb Apple Ice-Cream Cakes

30 ml (2 tbsp) graham wafer crumbs

90 ml (6 tbsp) prepared dulce de leche or caramel sauce

500 ml (2 cups) softened vanilla ice cream

Rhubarb Apple Sauce

625 ml (2 1/2 cups) chopped fresh rhubarb (cut in 1 cm/1/2-inch pieces)

1 apple

90 ml (6 tbsp) liquid honey

2 ml (1/2 tsp) vanilla

Line 6 muffin cups with paper liners. Spoon 2 ml (1/2 tsp) of the crumbs, then 7 ml (1 1/2 tsp) of the dulce de leche into each cup. Spoon in ice cream, packing lightly; smooth tops. Spread remaining dulce de leche on top; sprinkle with remaining crumbs. Cover and freeze until firm, about 2 hours or for up to 2 days.

Sauce: In a shallow 2-l (8-cup) glass baking dish, combine rhubarb, apple and honey; bake in a 190 C (375 F) oven for 25 minutes or until apples are tender. Add vanilla with a potato masher, crushing fruit. Let cool until warm or cover and refrigerate until cold.

To serve, divide half of the sauce among individual dishes. Remove liners from ice-cream cakes and place ice cream on sauce. Spoon remaining sauce over top.

Makes 6 servings.

Nutrition information per serving: 284 calories; 2 g protein; 8 g fat; 52 g carbohydrate; 1 g fibre.

Tips: To save time, look for dulce de leche ice cream in your supermarket freezer section.

Source: Foodland Ontario.

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