A+ A A-



Ingredients for 6 servings:


1-1/2 cups red wine

¼ cup Grenadine syrup

Juice and zest of 1 orange

½ cup sugar

1 cinnamon stick

1-3/4  pounds fresh rhubarb, rinsed, trimmed, cut into 2” lengths


Ice cream:

2-1/4 cups milk

½ cup whipping cream

4 large egg yolks

1 large egg

1/2 cup sugar

4-1/2 ounces mild soft goat cheese, cut into ½” pieces




Combine the wine, syrup, orange zest and juice, sugar and cinnamon stick in a deep skillet.  Bring to a simmer, stirring to dissolve sugar.  Reduce by half.  Add the rhubarb pieces and cook them gently for 5 minutes, or until they are cooked through but hold their shape.  Transfer to a bowl to cool and chill thoroughly.


Ice cream

Combine milk and cream in a heavy saucepan and bring to a simmer.  In a mixing bowl whisk together the egg yolks, whole egg and sugar.  Slowly pour the hot liquid into the egg mixture whisking continuously.  Return this custard base to a clean saucepan and heat slowly until the mixture thickens enough to coat a spoon.  Off the heat, stir in the goat cheese cheese stirring to assure that it melts completely.  Strain the custard and chill before freezing according to directions that  accompany your  ice cream machine.  ( To freeze iee cream without a machine:  Pour the chilled custard into a shallow pan and place it in the freezer compartment at 0 degrees.  Remove this mixture every 30 – 45 minutes and break up the ice crystals that form with a fork or whisk until the cream solidifies.)


Serving: Ladle the chilled compote into soup bowls.  Top with a scoop of ice cream.

Adapted from a recipe from A Passion for Cheese by Paul Gaylor.