Rhubarb Pies with Lavender Ice Cream Recipe
Australian Gourmet Traveller and Jeremy and Jane Strode dessert recipe for rhubarb pies and lavender ice-cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- Pie filling
- 1kg rhubarb, washed and cut into 2cm pieces (about 2½ bunches)
- 250 gm caster sugar, plus extra for dusting
- Pastry
- 400 gm butter, softened
- 200 gm icing sugar
- 2 eggs, 1 lightly beaten
- 500 gm plain flour, plus extra for rolling (3 1/3 cups)
- Lavender ice-cream
- 8 egg yolks
- 140 gm caster sugar
- 340 ml milk
- 340 ml pouring cream
- ¼ bunch fresh lavender
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