This is a great summery dessert recipe that makes use of our abundant supply of rhubarb. It is sweet, tart, refreshing, and a tasty way to cool off on a hot day, and yes, as brightly colored as any sweet tart, although naturally so!
3 cups sliced rhubarb
2 cups sliced strawberries (previously frozen works fine – that is what I used)
1 cup coconut milk
½ cup honey
Begin by preheating your oven to 375. Spread your sliced rhubarb on a baking pan and bake for 30-40 minutes, until tender. Allow to cool slightly and then process in your food processor along with your (thawed) strawberries. Place the food processor bowl and its contents in the refrigerator until the mixture is completely cooled, then blend in your coconut milk and honey. Pour into your ice cream maker and freeze according to your manufacturer’s instructions. Place in a freezer-safe container and freeze until hardened, about three hours, then enjoy some cool fruity deliciousness on a hot summer day. Way better than sweet tarts, and way better for you. And yes, Nick and I did eat the whole batch in one day, just like we polished off the fro-yo.
I am sharing this recipe at The Weekend Gourmet, Menu Plan Monday, Monday Mania, Melt in Your Mouth Monday, Mangia Monday, Delicious Bites, Domestically Divine, Traditional Tuesdays at Whole New Mom, Totally Tasty Tuesdays, Tuesday Night Supper Club, Tempt My Tummy Tuesday, the Tasty Tuesday Link Party, Tuesdays at the Table, Made From Scratch Tuesday, Traditional Tuesdays at Real Food Whole Health, Delicious Dishes, Grain-Free Tuesday, Tasty Tuesdays, Sweet Tooth Friday, the Hearth and Soul Blog Hop, Fun with Food Friday, Fat Camp Friday, Friday Food, Primal Cave Friday, and Seasonal Sunday.