Oh ice cream and rhubarb and peaches, it’s almost summertime!
I never realized how much I missed the hot sultry days until they arrived. And the really sticky days haven’t even hit yet. There’s so much I love about summer, but since this is a food blog, I guess I’ll stick to talking about food.
🌽 🍅SUMMER PRODUCE, Y’ALL!!!! and yes, that deserves all caps. I’m yellin’. 🍑🍒
A bit ago I posted some rhubarb-peach thing on instagram. I’m gonna call it a smash. Peach Rhubarb Smash! The combination is sweet and tart, you taste the peaches at the beginning and the rhubarb at the end. Swirled into vanilla ice cream, it creates a velvety summery dessert. The vanilla is distinct from the fruit, creating a happy contrast reminiscent of an creamsicle. If creamsicles has peaches and rhubarb instead of orange.
The smash also pairs well with booze. Specifically, gin. I used to dislike gin, but a few summers ago, Jason started making me some gin and tonics and they were the perfect summer drink. They weren’t technically g+t, as neither of us like tonic, but they were g + fizzy water with a lot of lime. Even my mama, who doesn’t really drink, relished them when we got a cabin up in the mountains for my cousin’s wedding last summer.
For this frothy marvel, I simply subtracted the lime and added peach-rhubarb smash. I am not a cocktail mixer by any means. I really wish I was. Two of my favorite blogging ladies, Danguole and Meghan, are simply cocktail masters. Cocktail mixing is a delicate science, don’t y’all agree? But if you are an unlearned cocktail explorer such as myself, do not fear. This drink takes no skill. Just a long spoon and a slow hand — churn it too fast and it will fizz all over the place.
It’s a marvelously refreshing drink, and it’s fun. That fizz is just so happy. If you don’t like gin, just leave it out. This drink can be made completely non-alcoholic without making it non-fun. Um, I know that sounds like a poster you’d see in a freshman dorm, but it’s true. 💁 Enjoy!
P.S. This peach rhubarb smash comes out different colors each time I’ve made it. The redder the rhubarb, the redder/pinker the smash. Obs. It’s also brighter and prettier with yellow flesh peaches. White peaches don’t yield the same sunset colors. However, if all you have is white peaches and you must have the bright colors, add a drop or two of food coloring. Ifin you’re not opposed to that sort of thing. This smash is also wonderful at breakfast time. Swirl it with yogurt and stud it with cherries and toasted oats. The possibilities!
Peach Rhubarb Smash
5 yellow flesh peaches
5 stalks of rhubarb (should yield 4 cups chopped)
1/2 cup water
1/2 cup sugar (if your peaches are extra sweet, reduce to 1/3 cup)
- Chop up the rhubarb and slice the peaches. Keep the skin on the peaches.
- Place all the ingredients in a large, deep, flat-bottomed skillet. (mine was 1.5 inches across and 3.25 inches deep).
- Cover and set over medium heat for 18-20 min, stirring once or twice.
- Remove lid, lower heat just a notch and continue to cook, stirring constantly, for 10 more minutes.
- Remove from heat, allow to cool, and puree till smooth.
Yields just over 4 cups. I called it a smash, but it’s very similar to a puree. It also tastes wonderful in smoothies, or with a bowl of granola.
Peach Rhubarb Milkshake
1/2 cup of Peach Rhubarb Smash (recipe above)
1/2 cup of softened vanilla ice cream
Swirl together the softened ice cream and the cooled smash. If you want it a little thinner, throw in a tablespoon or two of milk. I like my milkshakes thick.
Peach Rhubarb Gin Fizz
10 oz club soda
1/3 cup peach-rhubarb smash (recipe above)
1.5 oz gin
- Place the smash in a large glass.
- Stir the gin into the smash.
- Gently pour the club soda in. Very slowly stir it with the gin+smash until you get an even color throughout. Enjoy!