Surprisingly delicious spring dessert.
Ingredients
2 cups rhubarb, chopped in 1/2-inch pieces
1 cup strawberries, diced
2 oz. (1/2 stick) butter
1 tsp vanilla extract
1 cup sugar
2 cups heavy cream
1 cup milk
a pinch of salt
Directions
1. Combine the rhubarb, butter, vanilla extract, sugar and salt in a sauce pan.
2. Cook over medium heat, covered. Simmer until Rhubarb is tender.
3. Remove the rhubarb from the saucepan, and puree in a food processor with strawberries until smooth. Cool in the refrigerator for at least 2 hours.
4. In a medium bowl, combine the cream and milk; add the braised Rhubarb. Churn in an ice-cream machine for about 40 minutes, or until thick and creamy.
5. Transfer to a plastic container and freeze until firm, about 4 hours.
