Who is pumped UP about rhubarb season?! When I saw those jolly stalks on the top shelf of my local grocery store, a smile spread big and wide across my face. I’ll have to say I have some fond memories of rhubarb because of my mother; she would often make strawberry rhubarb pies and also a sauce to put over vanilla ice cream. There was just something about the tart and tangy taste mixed with the slightly gelatinous texture when made into a sauce that made it make such an imprint on my 7 year-old dessert-loving heart.
You are four steps and four ingredients away from late spring treat bliss. Ready, Fred?
Step one: make some plain ‘ol banana ice cream. I only did bananas, but you can add any flavor you’d like (like vanilla!). 
Step two: Slow Mo drizzle rhubarb sauce over ice cream.
Step three: Place bits of kiwi on top.
Step four: Devour while the rhubarb is still warm!!
- 1 cup rhubarb, washed and chopped in 1-inch pieces
- ⅛ cup raw sugar, turbinado or sucanat (other preferred natural sweetener)
- 2 bananas, frozen
- 1 kiwi, cut up into small pieces
- Place fresh or frozen rhubarb and sugar in a saucepan and heat on low-medium heat until very tender. Stir occasionally and test by pressing with a fork to see if the rhubarb falls apart.
- Make banana ice cream by placing bananas in a food processor and processing until they reach an ice cream consistency. You may need to stop it and press contents down every now and then to help it along if the bananas get stuck.
- Place ice cream in the freezer as you finish up the rhubarb sauce.
- Put sauce into the food processor and process for about 5 seconds until smooth.
- Take ice cream out of the freezer and place sauce and kiwi on top!
* Most sauce recipes call for water, but I didn’t because my mom never did, and I kind of like it a little more concentrated.
With love,
