Wet Martini
Pete Wells, Eel Bar
45 ratings with an average rating of 4 out of 5 stars
45
5 minutes
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Place a medium sauté pan over high heat. Melt sugar, and add rhubarb. Sauté rhubarb for about 30 seconds, then reduce heat to low. Cover, and cook until rhubarb is softened but still firm, 2 to 3 more minutes. Transfer rhubarb to a mixing bowl, and add pineapple. Set aside, or cover and refrigerate for up to 24 hours; bring to room temperature before serving.
Set aside a bowl of ice water. Bring a small pan of water to a boil, and add basil leaves. Blanch leaves for 30 seconds, then transfer leaves to ice water to stop the cooking. In a blender, combine ice cream and basil leaves. Purée until mixture is smoothly blended. If necessary, freeze until mixture is thick but can still be poured from a spoon.
To serve, divide fruit mixture equally among four ½-cup serving dishes. Top each with a spoonful of basil-ice cream mixture, and serve immediately.
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