How can I add fresh rhubarb to my homemade ice cream (frozen/churned egg based custard)?

Recipes I've found (non rhubarb specific) add fruit puree in with the custard base as soon as it starts churning so I'm looking for guidance on how to prepare it first. If I cook it down on the stove with some water should I strain it? Do I need to cook it down into a thick syrup to maintain the consistency in the finished ice cream?

Thanks for any guidance or recipes, the ones I'm finding so far aren't for a custard base.

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