Happily, oh so happily, Rhubarb season is upon us!
For those of us who regularly cook with rhubarb, opportunity to harvest it fresh is exciting business, indeed! We will gleefully churn out pies, cakes, muffins, jams, syrups... and ice cream -- until late summer, when we will frantically begin restocking our freezers for the winter season!
For now... just... "Squeeeeeeeeeeeeeee!"
My rhubarb patch is growing out of control! Because of this, my family and friends will tell you that rhubarb must be incredibly easy to grow... and my husband may, with a sly grin, mumble something about my "black thumb of death". (I do not know what they are insinuating...)
Truly, since this is one of the only plants I can grow almost effortlessly, I am happy to report a long harvest season and a bountiful yield! To share the joy, this year I gave out some root-stock to some lucky friends - so they should each have a small harvest later this summer... In the next couple years, they should be able to divide their plants!
This year, I started off with several batches of creamy, tangy-sweet ice-cream, some tasty-o-licious smoothies, and this incredible syrup - which can be used for pancakes, or in muffins, mixed into cream cheese... Don't worry... I will be sharing the syrup recipe soon!
Back on-track... This Rhuberry Ice Cream will tantalize, is simple to make, and we even skipped the Ice Cream maker and used an "Ice Cream" ball -- to show you just how easy this can be! You can use your electric ice cream maker, if you feel so inclined - just follow manufacturer instructions.
If you are following Trim Healthy Mama, this Ice Cream recipe is an "S".