I’m a rhubarb fanatic! Perfectly blended into a fabulous creamy dessert. It’s sweet-tart flavor and gorgeous pinky hue set off the sweeter strawberries.
I have a special place in my heart for Rhubarb… ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has a flavor that is distinctive, tart and heavenly scented.
If you enjoy making ice cream, or have never tried before I do recommend investing in a good ice cream machine.
This recipe is quite simple and is worth the effort!
Gelato quality “ice cream” – made in your kitchen that is plant based.
Macerate Sliced Strawberries in Raw Honey to bring out their juices.
Cook Rhubarb Slices in Pure Cane Sugar and Fresh Orange Juice until just softened.
Add Soaked Cashews and Unsweetened Almond Milk to the carafe of a blender. Blend until smooth and add both the strawberry and rhubarb mixtures. Whirl until creamy and refrigerate. Then, churn in your ice cream maker.
I do like to take a little bit of fruit out – to add some extra texture to the ice cream (see recipe.)
I have successfully reduced the sugar content in this recipe – and it’s perfectly balanced. Although rhubarb is tart, the ice creams sweet enough to my taste.
Enjoy Strawberry & Rhubarb Season!
See RECIPE: Vegan Strawberry Rhubarb “Ice Cream”