It’s time for me to chop away and freeze pound after pound of rhubarb for the months to come.
Last year I froze 90 pounds of rhubarb from Acorn Creek farms: http://www.acorncreek.com/
I like to stew my rhubarb with orange and put very few sugar to keep the nice tart flavour.
If you haven’t tried my Honey rhubarb ginger or my Rhubard chèvre ice cream, come visit at the farmer’s market as this flavour is seasonal.
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Published by Pascale's All Natural Ice Cream in Ottawa, Canada
Since 2009 I have aspired to make the perfect ice cream. I start with the highest butterfat cream. Next, I make sure the air content is low to make it dense. Then I choose the best ingredients and add them with care by hand. The result is a creamy and chewy texture.
We have signature flavours and seasonal flavours, and also offer flavours that use goat’s cheese. We even have vegan options.
We operate a seasonal retail location and our products are carried in many fine food spots and restaurants in Ottawa.
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